UNITED STATES (OBSERVATORY) – Researchers are still debating the most beneficial way to prepare garlic but say that this plant is beneficial to health.
Garlic consumption is able to reduce the risk of developing certain types of cancer, cardiovascular disease and type 2 diabetes, according to researchers from the English University of Nottingham, reads in Trends in Pharmacological Sciences.
The beneficial effect of garlic changes according to the method of preparation but scientists have not yet determined which of the methods is most effective.
According to the authors of the study, garlic produces a variety of sulfur compounds in the preparation if it is chopped, fermented in alcohol or squeezed to produce oil.
These sulfur compounds can affect the number of “signaling molecules” that are naturally produced in the human body and participate in the regulation of physiological and biochemical processes.
“There are many opportunities in this area to find approaches that could reduce the risk of disease and improve human health, but it comes back to the question of what actually happens to these compounds during metabolism,” he said. said Peter Rose, one of the authors of the study, quoted by the Independent .