Much of the value of garlic is derived from allicin. Heating garlic for 60 seconds in a microwave or 45 minutes in an oven completely negates the anticarcinogenic property of garlic offered by allicin. Mashing garlic and allowing it to sit for at least ten minutes before cooking with it preserves many of its anti-cancer properties.
NeoLife Allium Complex is standardized for allicin content. The allicin is created when the supplement reaches the stomach. Allicin is responsible for the odor of garlic and most deodorized products are not standardized for allicin content.
Reference:
Song, Kun, et al., The influence of heating on the anticancer properties of garlic, The Journal of Nutrition, 131; 2001, 1054S-1057S.
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