iffat
11-03-07, 11:23 AM
<H2>Cooking Garlic? Crush It First</H2>
<B>Heart-Healthy Garlic Benefits Preserved by Crushing Before Cooking</B> </P>
By<FONT color=#0033cc>MirandaHitti</FONT> (http://www.medicinenet.com/script/main/art.asp?articlekey=57111)
WebMD Medical News </I></P>
crushing the garlic may be the best way to preserve the herb's healthy compounds during cooking, a new study shows.</P>
Garlic contains compounds shown to help prevent blood clots. But most garlic studies have tested raw garlic, and cooking can damage those anticlotting compounds. </P>
Crushing garlic may help prevent that damage, report the researchers, who include Claudio Galmarini, PhD, of the agricultural sciences faculty at Argentina's Universidad Nacional de Cuyo. </P>
Galmarini's team found that garlic cooked three minutes in boiling water or in an oven at about 400 degrees <FONT color=#0033cc>Fahrenheit</FONT> (http://www.medicinenet.com/script/main/art.asp?articlekey=14078) has the same amount of the anticlotting compounds as raw garlic.</P>
But cooking uncrushed garlic for six minutes "completely suppressed" those compounds' anticlotting effects, the researchers write.</P>
Galmarini's team then tried crushing the garlic by putting it through a garlic press before cooking. </P>
That helped preserve the compounds, although they still lost much of their anticlotting effects after three to six minutes. </P>
The study appears in the <EM>Journal of Agricultural and Food Chemistry</EM>.</P>
<B>Heart-Healthy Garlic Benefits Preserved by Crushing Before Cooking</B> </P>
By<FONT color=#0033cc>MirandaHitti</FONT> (http://www.medicinenet.com/script/main/art.asp?articlekey=57111)
WebMD Medical News </I></P>
crushing the garlic may be the best way to preserve the herb's healthy compounds during cooking, a new study shows.</P>
Garlic contains compounds shown to help prevent blood clots. But most garlic studies have tested raw garlic, and cooking can damage those anticlotting compounds. </P>
Crushing garlic may help prevent that damage, report the researchers, who include Claudio Galmarini, PhD, of the agricultural sciences faculty at Argentina's Universidad Nacional de Cuyo. </P>
Galmarini's team found that garlic cooked three minutes in boiling water or in an oven at about 400 degrees <FONT color=#0033cc>Fahrenheit</FONT> (http://www.medicinenet.com/script/main/art.asp?articlekey=14078) has the same amount of the anticlotting compounds as raw garlic.</P>
But cooking uncrushed garlic for six minutes "completely suppressed" those compounds' anticlotting effects, the researchers write.</P>
Galmarini's team then tried crushing the garlic by putting it through a garlic press before cooking. </P>
That helped preserve the compounds, although they still lost much of their anticlotting effects after three to six minutes. </P>
The study appears in the <EM>Journal of Agricultural and Food Chemistry</EM>.</P>