According to scientists, sprouted garlic contains more nutrients than fresh garlic. Sprouted garlic helps increase the amount of nutrients it already has. sprouted garlic not only contains a lot of fiber but also has a much higher amount of vitamin C than normal.
Spouted garlic is not only good for health, but it is also the “nemesis” of cancer, a natural medicine to prevent this dangerous disease.
The germination process in garlic stimulates the production of phytochemicals, which have the ability to block the spread of malignant cancer cells and inhibit the activity of carcinogen in the body. Additionally, garlic also produces a large amount of free radical scavengers – one of the main reasons for the formation of cancer.
According to Dr. Mercola’s studies, regular consumption of sprouted garlic can provide many health benefits, such as:
– Stabilizing blood pressure and cholesterol
– Reducing the risk of heart disease, limiting heart attacks and strokes
– Reducing the risk of osteoarthritis
– Preventing 14 types of ca:nc:er cells, including brain, prostate, and lung canc:er
– Fighting against harmful bacteria ⱪpharmaceutical standards
This has been explained in various studies when it was found that garlic sprouts contain substances that protect themselves against plant pathogens.
As per a research report by expert Jong-Sang Kim and his colleagues in Korea published in the journal Agricultural and Food Chemistry, “Plants are very vulnerable to attack by bacteria, viruses, and insects in the garden. This gives many types of plants the ability to produce substances called phytoalexins to protect themselves. This substance repels microorganisms and insects, but is beneficial to human health”.
According to researchers, extracts from 5-day sprouted garlic have the strongest antioxidant properties, while the antioxidant activities in raw garlic or newly sprouted garlic are much lower.
