Garlic sprouted for five days has improved antioxidant potential
“Sprouted” garlic – old garlic bulbs with bright green shoots emerging from the cloves – is considered to be past its prime and usually ends up in the garbage can. But scientists are reporting in ACS’ Journal of Agricultural and Food Chemistry that this type of garlic has even more heart-healthy antioxidant activity than its fresher counterparts.
March 1, 2014 · by · in Nutritional News · Tags: agricultural, bright-green, even-more, from-the-cloves, garbage, journal, nutrition, nutritional counseling, on call diets, the-garbage, type, usually-ends
