Roasted garlic vs. raw garlic... which has better health benefits?

Garlic can be eaten in various ways depending on personal preference.

 

 

It can be enjoyed in various ways, such as eating it raw or grilling it on a hot plate.

 

In summer health foods like ginseng chicken soup, whole garlic is often used and cooked thoroughly before eating.

 

 

Certain nutrients in this garlic may increase or decrease depending on the cooking method.

 

The main nutritional components of garlic are allicin and polyphenols.

 

Let's start with allicin, which causes the characteristic spiciness and smell of garlic.

 

Allicin has antimicrobial effects and can lower blood pressure.

 

According to a study conducted in Korea in 2021, people who consumed garlic powder experienced a decrease in systolic and diastolic blood pressure compared to those who did not consume it.

 

It is analyzed that garlic participates in the body's blood pressure regulation system by dilating blood vessels, thereby lowering blood pressure.

 

 

 

Allicin decreases when heated... Crushing raw garlic increases its effectiveness compared to eating it whole.

 

 

However, allicin has the property of decreasing when heat is applied. Consuming raw garlic provides more allicin than cooked garlic.

 

It is better to cut or crush raw garlic rather than consume it whole.

 

 

When physical force is applied, garlic tissue is damaged, activating the allicin component.

 

It has been shown that hydrogen sulfide is also produced during the process of crushing garlic.

 

According to a paper published in the international journal "Journal of Agricultural and Food Chemistry," cutting or crushing garlic produces hydrogen sulfide.

 

This ingredient helps stabilize blood vessels and improve blood flow.

 

The research team analyzed that hydrogen sulfide loses its efficacy when garlic is heated.

 

Cooked garlic increases antioxidant components such as polyphenols and flavonoids... anti-aging and anticancer effects

 

 

Which nutrients' benefits are maximized when garlic is cooked?

 

Heating garlic increases its antioxidant activity.

 

The content of antioxidant components such as polyphenols and flavonoids increases.

 

Research shows that cooked garlic has seven times more polyphenols and about sixteen times more flavonoids than raw garlic.

 

The two components eliminate reactive oxygen species in the blood, suppress inflammation in the body, and have anticancer effects.

 

 

Reactive oxygen species destroy DNA, accelerate aging, and cause various diseases such as cancer, diabetes, and dementia.

 

Polybonoids not only have antioxidant effects but also exhibit antiviral activity, which is beneficial for boosting immunity.