Is sprouted garlic good for health?

Infamous for giving the recipient bad breath, garlic is faced with another bout of infamy, as people claim that once it has sprouted, it might be unfit for consumption. While it is known for a fact that the former is true, there is now enough scientific evidence to prove that sprouted garlic might actually not be as unhealthy as people thought it to be.

Let’s get right to the point. Sprouted garlic is no more unsafe to consume than garlic that has not been sprouted. Unlike certain fruits and vegetables that begin releasing toxic chemicals upon sprouting, there is no negative change in chemical composition in garlic. With that being said, not only is sprouted garlic absolutely safe to consume, but it is also healthier than regular garlic, with the sprouts actually giving rise to some latent health benefits of garlic.

Sprouted garlic, especially those that have been sprouted for more than five days, have a higher level of antioxidants as compared to regular garlic. This high dose of antioxidants helps in boosting the immune system, strengthening it in the process.

Antioxidants fight off free radicals (harmful molecules that damage cells). Free radicals are the leading cause of ageing in the body, and by fighting them off, antioxidants improve skin health by preventing wrinkles and premature ageing.

Sprouted garlic contains two compounds that reduce the risk of two serious conditions each. Ajoene is a substance that prevents the formation of blood clots, and nitrites, a compound that helps in dilating the arteries for easier blood flow, prevents stroke.

Phytochemicals are beneficial compounds that are produced by plants, and they can be found in sprouted garlic. Phytochemicals prevent plaque from causing blockages in the heart by stimulating enzymes that block the activities of plaque.

Another property of phytochemicals is that they inhibit the activity of carcinogens (cancer causing substances) by blocking malignant cells from spreading. Moreover, the antioxidants ward off free radicals, one of the main causes for the formation of cancer.