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Scientists say, it can Kill 14 types of Cancer Cells!

Updated: Feb 14

  • Their (Sprouted Garlic) ability to produce various chemicals is called phytoalexins, and it allows plants to defend themselves. Most of them are toxic to microorganisms and insects, but also useful for human health, explained Dr. Kim.

Sprouted garlic

  • in relation to, raw has been proven to enhance anti-inflammatory, immune-accelerating, cardiovascular health care, and has the ability to kill 14 types of cancer cells, the conclusion of a new study.

  • Sulfur-rich garlic compound, called allicin, is an effective remedy against bacteria, viruses, fungi and parasites, without toxic side effects.

Sprouted garlic, older garlic

  • with bright green shoots formed from its cloves, it is usually considered to have largely come to an end and is routinely thrown in the trash without thinking.

  • While some older plant foods that start to germinate, such as potatoes, can actually be dangerous because they release toxic chemicals that can endanger people, this is not the case with sprouted garlic.

- In fact, a study funded by the Korean Institute for Technology Planning and Evaluation, recently published in the journal ACS Agricultural and Food Chemistry, found that sprouted garlic has even greater antioxidant activity than its younger, fresher brethren.

Researchers knew that when a seedling turns into a green plant, it then produces many compounds, some of which protect the plant from pathogens.


Researcher Dr. Jong-Sang Kim explained:


"Plants are very sensitive to attacks by bacteria, viruses, and insects during germination. Their ability to produce various chemicals is called phytoalexins, and it allows plants to defend themselves. Most of them are toxic to microorganisms and insects, but also useful for human health.” he pointed out.


Kim's group found that a similar process can take place when green shoots grow from older garlic cloves. They found that garlic shoots, which sprouted in five days, had the highest antioxidant activity, while raw garlic shoots had the lowest antioxidant activity.


When we peek into the matter a little deeper, we see that germination changed the metabolic profile of garlic: The metabolic profile of garlic that sprouted in five to six days was different from the metabolic profile of garlic that sprouted in four days or less.


Researchers have concluded that germination may be a viable method to increase the antioxidant potential of garlic.


Sprouted garlic

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