Don't Rush Garlic

NEWPORT BEACH, Calif.—Unless chopped garlic is allowed to stand for at least 10 minutes before being heated or roasted, its anticancer effects may go up in smoke.

Crushing garlic releases a naturally present enzyme and allows it to start a chemical reaction. With enough time, said Penn State nutrition researcher John Milner, Ph.D., the reaction produces allyl sulfur compounds that have anticancer properties. He reported his results at a November conference held here.

If garlic is heated or roasted immediately after chopping, the enzyme is deactivated and garlic's health benefits are blocked. Milner conducted his study with a microwave oven.