Once you log in, you can use our search tool to find all the natural solutions for any health condition. Plus, you can discuss, ask questions, and share your point of view about various topics.
We highly encourage you to write reviews and testimonials about any natural solution you have tried. Regardless of whether the solution was effective or not, we urge you to remain authentic and objective. Our ultimate aim is to help each other learn the truth about each solution.
You can also add content you may find interesting in the library center section.
Together, we can contribute to our community’s knowledge.
This study showed that microwaving garlic destroyed its anti-cancer properties faster than cooking it in an electrical oven did.
Influence of Heating on the Anticancer Properties of Garlic
Kun Song, John A. Milner
Published: 01 April 2001
Allyl sulfur compounds are the major active constituents found in crushed garlic. Research has revealed that garlic and its lipid- or water-soluble components have many pharmacologic properties; however, studies also demonstrate that heating has a negative influence on these beneficial effects. We recently conducted several studies to investigate the influence of microwave or oven heating on the anticarcinogenesis property of garlic. Our studies showed that as little as 60 s of microwave heating or 45 min of oven heating can block garlic's ability to inhibit in vivo binding of mammary carcinogen [7,12-dimethylbenzene(a)anthracene (DMBA)] metabolites to rat mammary epithelial cell DNA. Allowing crushed garlic to “stand” for 10 min before microwave heating for 60 s prevented the total loss of anticarcinogenic activity. Our studies demonstrated that this blocking of the ability of garlic was consistent with inactivation of alliinase. These studies suggest that heating destroyed garlic's active allyl sulfur compound formation, which may relate to its anticancer properties.