Miraculous benefits of roasted garlic in winter

Cancer prevention

Roasted garlic has the effect of preventing cancer because when garlic is cooked, it will release a substance called sulfide, this sulfide can inhibit the formation of cancer cells in the human body and also inhibit the spread of existing cancer cells. Second, this roasted garlic can also promote the production of lipid peroxide. Lipid peroxide is one of the important substances in anti-cancer that can only be obtained by eating roasted garlic.

Illustration photo. (Photo source: Internet)

Boost immunity

Roasted garlic is a nutrient-dense food with many benefits. Roasted garlic contains antioxidants and substances such as allicin, which work together to boost immunity. Allicin, a powerful sulfur compound, has antibacterial and antiviral properties that may help treat certain diseases. Additionally, the antioxidants in roasted garlic neutralize harmful free radicals, reduce oxidative stress, and strengthen the body's natural defenses. Adding roasted garlic to your diet can boost your immune system and reduce your chances of contracting common winter illnesses such as respiratory illnesses.

Rich in anti-inflammatory properties

The chemicals found in roasted garlic, especially allicin and other sulfur-containing compounds, have powerful anti-inflammatory properties. One of the biggest benefits of roasted garlic is that it can reduce the symptoms of arthritis, inflammatory bowel disease, and asthma by addressing inflammation at its root.

Protect heart health

Eating roasted garlic is also good for your heart. According to Nutrients magazine, garlic promotes heart health, and regular consumption of roasted garlic can contribute to a healthier heart by helping to lower blood pressure and cholesterol levels. Compounds in it, such as allicin, have been shown to relax blood vessels, improve blood flow and reduce the risk of blood clots.

One of the most important benefits is that roasted garlic can help lower LDL (bad) cholesterol levels, thereby reducing the risk of cardiovascular diseases such as atherosclerosis, heart attack and stroke. It can also help lower blood pressure.

Improve digestion

Promoting better digestion, alleviating symptoms of indigestion and bloating are some of the biggest benefits of roasted garlic, as found in a study published in the journal Food Science Biotechnology .

The compounds present in this ingredient stimulate the production of digestive enzymes, enhancing the breakdown of food and absorption of nutrients. Additionally, it has mild laxative properties that help regulate bowel movements and prevent constipation.

Rich in antioxidants

Garlic contains powerful antioxidants that help protect the body from oxidative stress, making roasted garlic’s ability to reduce the risk of chronic disease one of the benefits. A study published in the journal Food Science Biotechnology found that roasted garlic contains antioxidants, such as vitamins C and E, which help neutralize harmful free radicals (which damage cells and lead to aging). Roasted garlic helps reduce this oxidative stress and reduce the risk of chronic diseases such as heart disease, cancer, and neurological disorders.

How to make roasted garlic

Method 1: Add a spoonful of olive oil to the pan, then put it on the stove and keep it on low heat. Next, add 6 cloves of garlic to the pan. When the other side is golden brown, you should flip the garlic clove over. When both sides are golden brown, you can eat it.

Method 2: Turn on the oven at 205 degrees Celsius. Peel off the thick, dry outer skin of the garlic. Use a knife to cut the top of the garlic about 1.5-2cm.

Add a layer of olive oil to the garlic. Wrap the garlic in foil and bake in the oven for 30-35 minutes, until the garlic is soft. Turn off the oven, take the garlic out to cool, use a knife to make a cut, and take the garlic out.

Source: https://kinhtedothi.vn/loi-ich-than-ky-cua-toi-nuong-trong-mua-dong.html