Sprouting garlic – an unexpectedly rich source of antioxidants

Natural Health News – old garlic bulbs that have begun to grow sprouts’ ‘it is often considered past his prime, and usually end up in the trash. But new research suggests that these bulbs have higher levels of healthy antioxidants for heart crystalline counterparts.

Jong-Sang Kim and colleagues at Kyungpook National University in South Korea in mind that eating garlic or taking garlic supplements have been shown to be a natural way to reduce cholesterol levels, blood pressure and risk of heart disease. You can even boost the immune system and help fight cancer.

But those benefits are generally for garlic supplements or fresh garlic, raw. sprouted garlic has received much less attention.

New compounds

Other studies have shown that beans and sprouted grains have increased antioxidant activity, so the team set out to see if the same is true for garlic.

When the seedlings growing in green plants, which make many of the new compounds, including protecting young plant against pathogens.

In their study, published in Journal of Agricultural and Food Chemistry Kim’s group found that garlic erupted for five days had higher antioxidant activity than younger fresher bulbs, adding that several different metabolites that were present suggest that also makes different substances.

Specifically, it was found that the sprouting enhanced the activity of free radicals sweeping or garlic and its ORAC value -. One way to measure the antioxidant capacity of a food ( see more ORAC values ​​here )

Increased protection for the brain

The using human cell lines, the scientists compared sprouted garlic extract and extracts of fresh garlic for its ability to protect against neuronal damage induced by glutamate, the realization that sprouted garlic had a potentially greater – although it has not yet tested -. Neuroprotective effect

glutamate, one of the most abundant chemical messengers in the brain plays a role in many vital functions, such as learning and memory brain. When glutamate levels are too high they can begin to generate free radicals that damage brain cells

According to Kim and his colleagues is not yet clear what components of garlic sprouted could be primarily responsible for the increased capacity antioxidant.

However, they also found that sprouting which did not increase the total phenolic content of garlic, suggesting that phenolic compounds are not associated with increased antioxidant activity and neuroprotective effect of extract sprouted garlic.

They conclude: “. Therefore, germination can be a useful way to enhance the antioxidant potential of garlic”

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