For years, garlic advocates have praised the pungent-tasting bulb and its supplements as a way to control cholesterol levels and blood pressure for a healthier heart.
Yet, people tend to toss out garlic bulbs once green shoots emerge from the cloves, thinking that it’s gone bad.
But in reality, garlic is getting better when that happens, according to Jong-Sang Kim and his colleagues from the University of Iowa.
They discovered that sprouted garlic contains even more heart-healthy antioxidants than fresh garlic. The reason is that new compounds develop in the sprouts that when placed in a lab dish, actually fight certain kinds of pathogens.
So, the message from the researchers is that like wine, garlic only gets better with age.