Scientists have discovered what action helps to better reveal the beneficial properties of the popular vegetable.
A study on this topic was conducted by specialists from South Korea.
They shared their findings in a scientific paper published in The Journal of Medicinal Food .
Freezing increases the beneficial properties of garlic. This was proven in an experiment.
The garlic was placed in a chamber and left at a temperature of -60°C. It lay there for two months.
Next, the vegetable was chopped and mixed with other ingredients to obtain a special mixture.
To assess the effectiveness of this product, scientists conducted an experiment on mice.
The rodents were divided into three groups. Some received a lot of the mixture, others a little less, and others were not given any at all.
As a result, the physical condition of the mice from the first and second groups improved.
Eating garlic after freezing has a positive effect on physical condition during intense exercise.
However, scientists still have to describe in detail the mechanism of its effect on the body.
