ScienceDaily (June 12, 2008) — The next time you use garlic for its renowned antibacterial effects, consider fresh garlic instead of those bottles of chopped garlic. Researchers in Japan report that fresh garlic maintains higher levels of a key healthy ingredient than preserved versions and may be better for you.

In the new study, Toyohiko Ariga and colleagues point out that allicin is one of the main active ingredients in garlic. Other studies have shown that allicin has beneficial effects in preventing blood clots, cancer, and bacterial infection. Although commercially bottled garlic is often stored in oil or water, researchers did not know how various storage and preservation methods affect levels of allicin, which is fragile and disappears quickly.

To find out, Ariga's group compared allicin levels in extracts of fresh garlic after 1-2 weeks of storage in water, alcohol, and vegetable oil. Garlic stored in water at room temperature lost about half its allicin in 6 days and garlic in vegetable oil lost half its allicin in less than an hour. The garlic lost its antibacterial action as allicin broke down. However, allicin broke down into materials that still are believed to have some anticancer and anti-blood clot effects.

Journal reference:

1. Fujisawa et al. Biological and Chemical Stability of Garlic-Derived Allicin. Journal of Agricultural and Food Chemistry, 2008; 56 (11): 4229 DOI: 10.1021/jf8000907

enlarge

Compared to bottled garlic, fresh garlic contains higher levels of an ingredient called allicin, which can help prevent blood clots and bacterial infections. (Credit: Courtesy of Bruce Fritz)

Related Stories

Freshly Crushed Garlic Better For The Heart Than Processed (July 29, 2009) — Freshly crushed garlic has more potent heart-healthy effects than dried garlic, according to a new study. The research also challenges the widespread belief that most of garlic's benefits are due to ...  > read more

Recipe For Healthy Garlic: Crush Before Cooking (Feb. 21, 2007) — Claudio R. Galmarini and colleagues in Argentina and the United States are reporting new evidence that crushing garlic before cooking can reduce the loss of garlic's healthful ...  > read more

Be Careful When Using Garlic To Treat Childhood Ailments (Feb. 16, 2007) — Parents and practitioners should know more about garlic before using it to treat children, according to a review of data conducted in part by the University of ...  > read more

Chemists Shed Light On Health Benefits Of Garlic (Jan. 31, 2009) — Researchers have widely believed that the organic compound, allicin -- which gives the pungent vegetable its aroma and flavor -- acts as an antioxidant. But until now it hasn't been clear how allicin ...  > read more

Search ScienceDaily

Recycling Revolution