Oh my god! Sprouted garlic has such an effect!

Sprouted garlic may be better for your heart

Eating garlic or taking nutritional supplements containing garlic extract is often considered a natural way to lower cholesterol, blood pressure levels, and the risk of heart disease.

Recently, a study by the College of Food Science and Biotechnology at Kyungpook National University in South Korea found that sprouted garlic is more beneficial to heart health than fresh garlic and contains more antioxidants. The antioxidant activity of garlic that has been germinated for 5 days is stronger than that of fresh garlic.

Sprouted garlic has stronger antioxidant capacity and higher anti-cancer and anti-radiation effects

Through experiments, researchers found that garlic that has been germinated for five days has stronger antioxidant activity than fresh garlic.

Sprouted garlic is rich in the antioxidant element selenium, which has a strong antioxidant effect. It can reduce the damage of free radicals and has certain anti-cancer and anti-cancer effects. Garlic is recognized as the "king of anti-cancer". Its antioxidant effect is even better than ginseng, and it can also improve the body's ability to resist radiation.

Garlic is more anti-cancer

Single-headed garlic is actually a garlic bulb whose plant is undernourished, stunted, and unable to produce multiple cloves. It has a unique spicy taste, has certain medicinal value, and its anti-cancer effect is higher than that of ordinary garlic cloves.

Purple garlic is more antibacterial than white garlic

Garlic can be divided into white-skinned garlic, purple-skinned garlic, black-skinned garlic, etc. according to the color of the skin, among which white-skinned garlic and purple-skinned garlic are more common. Compared with white garlic, purple garlic has a spicier taste, a higher content of the active ingredient allicin, and a more obvious antibacterial effect.