I enjoy cooking with garlic.
When using garlic, crush it and let it sit for several minutes to allow all the enzymes to flourish.
It is best to use garlic raw, in dishes without cooking.
Determination and size-fractional distribution of the elements in garlic.
Zhu Y, Inagaki K, Haraguchi H, Chiba K. Anal Sci. 2009 Jan;25(1):137-40.
Environmental Standard Section, Inorganic Analytical Chemistry Division, National Metrology Institute of Japan (NMIJ), National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Ibaraki 305-8563, Japan. yb-zhu@aist.go.jp
Analytical Sciences Vol. 25 (2009) , No. 1 p.137, by Yanbei ZHU, Kazumi INAGAKI, Hiroki HARAGUCHI and Koichi CHIBA
Wheat, Rice, Egg, Milk, Mussel, Fish, Spinach, Garlic
Thirty elements in garlic sample were determined by inductively coupled plasma mass spectrometry (ICP-MS) and inductively coupled plasma atomic emission spectrometry (ICP-AES) after microwave digestion. The concentrations of K, Ca,Na, Sr, and Hg in the present garlic sample were higher than those in rice and wheat, but the concentration of Se in the garlic sample was relatively lower. The extractability of the elements in the garlic sample was also examined; the results showed that most of the elements could be easily extracted by pure water and/or a 0.1 M HNO(3) solution, except for Hg. Furthermore, the size-fractional distribution of the elements in garlic was investigated by pure water extraction and centrifugal ultrafiltration.
PMID: 19139589
Supplement: Recent Advances on the Nutritional Effects Associated with the Use of Garlic as a Supplement
The Influence of Heating on the Anticancer Properties of Garlic [Full Text]
Kun Song and John A. Milner
Graduate Program in Nutrition and Nutrition Department, The Pennsylvania State University, University Park, PA 16802. National Science Research Group, National Cancer Institute, Division of Cancer Prevention, 6130 Executive Blvd., EPN 212, Rockville, MD 20892.
(Journal of Nutrition. 2001;131:1054S-1057S.)
© 2001 The American Society for Nutritional Sciences
ABSTRACT
Allyl sulfur compounds are the major active constituents found in crushed garlic. Research has revealed that garlic and its lipid- or water-soluble components have many pharmacologic properties; however, studies also demonstrate that heating has a negative influence on these beneficial effects. We recently conducted several studies to investigate the influence of microwave or oven heating on the anticarcinogenesis property of garlic. Our studies showed that as little as 60 s of microwave heating or 45 min of oven heating can block garlic’s ability to inhibit in vivo binding of mammary carcinogen [7,12-dimethylbenzene(a)anthracene (DMBA)] metabolites to rat mammary epithelial cell DNA. Allowing crushed garlic to “stand” for 10 min before microwave heating for 60 s prevented the total loss of anticarcinogenic activity. Our studies demonstrated that this blocking of the ability of garlic was consistent with inactivation of alliinase. These studies suggest that heating destroyed garlic’s active allyl sulfur compound formation, which may relate to its anticancer properties.
KEY WORDS: • garlic • heating • DNA adducts
PMID: 11238815
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