The experts found that the content of organosulfur garlic has anti-inflammatory effects and also stop the cholesterol synthetic. Research in the laboratory also showed organosulfur can prevent blood clots.
One important enzyme in garlic organosulfur is associated with alliinase which will be released if we slice or crush garlic.
Some studies suggest that the heat will make the alliinase becomes inactive or reduce the efficacy of this enzyme healthy. For example, a study in 2001 which showed that heating garlic in the microwave for 60 seconds or in the oven for 45 minutes will decrease the protective effect of garlic against cancer.
Even so we can keep the anticancer effect of garlic is not lost. How to let the garlic sliced or ground for 10 minutes before cooking on the stove.
Another study published in the Journal of Agricultural and Food Chemistry in 2007 showed, heat the garlic in the form of wholeness for 6 minutes would eliminate the preventive effect of blood freeze.
According Dr.Ernest Hawk, a spokesman for the American Academy for Cancer Research, is too quick to conclude that a few moments to let the garlic before cooking could protect the anticancer effects of these ingredients.
Even so, he thought it could not hurt to wait a while before the heat garlic. "There's no reason not to do it, maybe it will increase the benefits of garlic," he said.
source: http://health.kompas.com/
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