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Love That Garlic? Fresh May Be Healthier Than Bottled

Date:
June 12, 2008
Source:
American Chemical Society
Summary:
The next time you use garlic for its renowned antibacterial effects, consider fresh garlic instead of those bottles of chopped garlic. Researchers 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, scientists point out that allicin is one of the main active ingredients in garlic.

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

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.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


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

Cite This Page:

American Chemical Society. "Love That Garlic? Fresh May Be Healthier Than Bottled." ScienceDaily. ScienceDaily, 12 June 2008. <www.sciencedaily.com/releases/2008/06/080609092230.htm>.
American Chemical Society. (2008, June 12). Love That Garlic? Fresh May Be Healthier Than Bottled. ScienceDaily. Retrieved September 30, 2014 from www.sciencedaily.com/releases/2008/06/080609092230.htm
American Chemical Society. "Love That Garlic? Fresh May Be Healthier Than Bottled." ScienceDaily. www.sciencedaily.com/releases/2008/06/080609092230.htm (accessed September 30, 2014).

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