Image Credit: Danielle Scott / Flickr

How can I preserve the anti-cancer effects of cooked garlic?

Awesome video, Dr. Greger! I am left with the question of the anticancer effects of raw vs. cooked garlic and onions. I know cooking reduces some of the nutrients but have raw and cooked alliums been tested in regard to the anti-cancer effects? In other words is it important to try to consume these raw notwithstanding their very strong flavors?

Michelle Rowe / Originally posted on #1 Anticancer Vegetable

Answer:

The secret to maintaining the anti-cancer effects of garlic is to either eat it raw (think salsa, homemade dressings, pesto, etc) or crush the garlic first, wait 10 minutes, and then cook it.

You know those chemical flares? You bend them, two chemicals mix and a light-emitting reaction takes place? The same kind of thing happens in garlic. Floating around in the cytoplasm of garlic cells is a compound called alliin and packed away in tiny intracellular storage compartments (called vacuoles) is an enzyme called alliinase. When the garlic tissues are crushed, the two mix and alliinase turns alliin into allicin, the phytonutrient thought to be responsible for many of garlic’s health benefits. Cooking destroys the enzyme, though, so even if you crush your garlic, if it’s thrown immediately into the pan, little allicin may be produced.

Allicin is relatively heat stable, though, so if you chop your garlic and wait 10 minutes for the allicin to be formed, you can then cook it (the enzyme has already done its work) and presumably maintain many of the benefits.

A similar reaction happens in cruciferous vegetables like broccoli! Check out my videos The Best Detox and Sometimes the Enzyme Myth Is True.

Image credit: Danielle Scott / Flickr

Comenta

Michael Greger M.D., FACLM

Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.


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