Study evaluates the functional properties of processed garlic

By Karina Toledo

Agência FAPESP – The flavor and therapeutic properties of garlic have been revered since antiquity, but garlic’s characteristic strong odor, which has even been thought to ward off vampires – causes many people to avoid handling raw garlic.

There are several forms of ready- to- eat garlic that obviate the need to handle the raw cloves. However, according to a study conducted by the São Paulo Agency of Agribusiness Technology (APTA), garlic can lose practically all of its functional properties during processing….. >>Read More<<

Source and Photo: FAPESP, April 25th, 2012
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