There are agricultural products that can create bad breath but are very good for health. One of them is garlic, which is rich in anticancer and antioxidant substances.
The reason garlic prevents cancer is due to 'allicin'. According to the National Institute of Agricultural Science of the Rural Development Administration, garlic contains a component called 'alliin', which breaks down into 'allicin' when cut or minced.
Allicin is known to inhibit the activation of carcinogens and block the proliferation of cancer cells. In fact, the 'spicy aroma' of garlic that most people dislike is also due to allicin. It is released more when cutting raw garlic than when cooking it. Cooked garlic does not irritate the stomach, making it easier to eat, but it has the downside of reducing allicin.
If you want to consume more allicin, the method of eating is important. Allicin is an unstable substance that begins to break down the moment it is produced. If you cook garlic immediately after cutting it, a lot of allicin is reduced. Also, if you eat cut garlic right away, much of the allicin is broken down by stomach acid and saliva.
If the goal is to obtain anticancer effects through garlic consumption, it is recommended to eat or cook garlic 10 minutes after cutting or mincing it. However, even without allicin, garlic contains many beneficial components such as cysteine, histidine, and selenium. Therefore, if you have a weak stomach, do not force yourself to eat raw garlic; instead, you can roast it or add it to dishes.
