News From The American Chemical Society, June 4, 2008

Love that garlic? Fresh may be healthier than bottledThe next time you use garlic for its renowned antibacterial effects, consider fresh garlic instead of those bottles of chopped garlic. Researchers in Japan report that fresh garlic maintains higher levels of a key healthy ingredient than preserved versions and may be better for you. Their study is scheduled for the June 25 issue of ACS’ Journal of Agricultural and Food Chemistry, a bi-weekly publication.

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Filed under: Biology on June 11th, 2008