Lead researcher Claudio Galmarini from the Institute of Nutrition and Technology of Foods in Argentina says crushing garlic releases an enzyme, alliinase, that catalyzes the formation of allicin, which then breaks down to form a variety of healthful organosulfur compounds.
The research team found that garlic cooked in an oven at about 400 degrees Fahrenheit has the same amount of the anticlotting compounds as raw garlic. But, cooking uncrushed garlic for six minutes completely suppressed those compounds' anticlotting effects.
The findings of the study are published in recent issue of Journal of Agricultural and Food Chemistry.
