(Hua cap / map) / > [germinated Garlic is more beneficial for heart health)
eating garlic or taking a nutritional supplement containing garlic extract is often considered a natural way to reduce cholesterol, blood pressure and heart risk.
germinated garlic is more beneficial to heart health and contains more antioxidants than fresh garlic, according to a recent study by the Institute of food science and biotechnology in North Korea's National National Day University. Garlic with 5 days of germination has stronger antioxidant activity than fresh garlic.
[germinated garlic has a stronger antioxidant capacity to prevent cancer and radiation protection)
researchers found that the antioxidant activity of garlic sprout for five days is stronger than fresh garlic. The germinated garlic is rich in antioxidant selenium. It has strong antioxidant effect, can reduce the damage of free radicals, and has certain anti-cancer and anti-cancer effects. Garlic is recognized as the "king of cancer", its antioxidant effect even better than ginseng, but also can enhance the body's ability to fight radiation.
in addition, the germinated garlic also contains different metabolites, which indicates that it produces different substances. The extract of germinated garlic can also protect cells from certain types of damage under laboratory conditions.
it is worth noting that the garlic stored in the cool and ventilated room can be eaten after the germination of garlic, but the garlic in the place where it is exposed to sunlight will be green when germinating, so that the alkaloid is produced, and it is best not to eat.
[single head garlic is more anticancer]
garlic is actually undernourished, poorly developed, and can not produce multiple garlic bulbs. Its spicy taste is unique, has certain medicinal value, and its anti-cancer effect is higher than that of ordinary split garlic.
[purple skin garlic is more bacteriostasis than white garlic]
garlic according to the skin color can be divided into white garlic, purple skin garlic, black garlic and so on, of which white garlic and purple skin garlic are more common. Compared with white garlic, purple garlic has a more spicy taste, a higher content of active allicin, and a more obvious bacteriostatic effect.