> Garlic contains at least 33 sulfur compounds like aliin, allicin, ajoene, allylpropl, diallyl, trisulfide, sallylcysteine, vinyldithiines, S-allylmercaptocystein, and others. Besides sulfure compounds garlic contains 17 amino acids and their glycosides, arginine and others. Minerals such as selenium and enzymes like allinase, peroxidases, myrosinase, and others.
>The sulfur compounds are responsible both for garlic’s pungent odor and many of its medicinal effects. The odor is formed by the action of the enzyme allinase on the sulfur compound alliin. This enzyme is inactivated by heat, which accounts for the fact that cooked garlic produces neither as strong an odor as raw garlic nor nearly as powerful physiological effects.
Does this mean you are not getting any health benefits from cooked garlic?
>The sulfur compounds are responsible both for garlic’s pungent odor and many of its medicinal effects. The odor is formed by the action of the enzyme allinase on the sulfur compound alliin. This enzyme is inactivated by heat, which accounts for the fact that cooked garlic produces neither as strong an odor as raw garlic nor nearly as powerful physiological effects.
Does this mean you are not getting any health benefits from cooked garlic?
