Garlic is not just a food, it is a legend. The garlic has been discovered in the pyramids of Egypt and it is referenced in the Bible too. The father of Western medicine, Hippocrates, prescribed it regularly, and also it was given to the first Olympic athletes in the Ancient Greece in order to enhance the performance.
The garlic has more power that we know.
The modern research confirms what the ancient herbalists and healers intuitively knew: the garlic is a powerful weapon in the fight against disease. One 1999 study by D. Mirelman and S. Ankri shows that a compound in the garlic named allicin is responsible for the anti-viral, anti-microbial, and anti-parasitic activity of the garlic. Also, it has been shown to fight the drug-resistant strains of the E. Coli and can possibly fight some superbugs, which are resistant to antibiotics.
The allicin is not actually in the garlic. An enzyme, alliinase and a compound, alliin are part of the cells in the garlic clove. These two things are kept separate, but when those cell walls are broken, they mix together and form the powerful allicin.
So, when you are cooking in your home, if you want to be sure that the cell walls are broken in the garlic cloves, use your preferred method. But don’t toss that minced allium sativum into your pan or pot. It looks like the heat neutralizes the healthy benefits of the allicin.
One study in 2001 by J.A. Milner and K. Song showed that microwaving, boiling or heating the crushed garlic destroys the alliinase enzyme activity within it. But, most dishes call more for cooked garlic than raw garlic.
If you want to preserve some of the healing properties of the allicin, many scientists recommend dicing or chopping the garlic, then letting it like that for 10 minutes in order to let the alliinase to do its work and make as much allicin as possible before it is neutralized by the heat. The next time when you are cooking, mince the garlic first and then let it stand. While you are preparing the rest of the ingredients, the crushed cloves will have a great amount of allicin.