Freezing garlic increases its beneficial properties and beneficial effects on physical health, South Korean scientists concluded. Research results It was published In the Journal of Medicinal Food.
During the experiment, scientists placed garlic in a freezer where the temperature was kept at minus 60 degrees Celsius. After two months, the frozen garlic was removed, crushed and mixed with other ingredients. The mixture is called LTAG.
To evaluate the effectiveness of using this product, scientists conducted an experiment on mice. The first group of rodents received large amounts of LTAG, the second group received smaller amounts. The third group, which was a control group, received no LTAG at all.
After one month of observation, the physical condition of the mice was evaluated. The results showed that the condition of the mice in the first and second groups consuming LTAG increased.
The researchers concluded that frozen garlic may have a significant positive effect on performance during intense exercise, but a clear understanding of the mechanisms of action of LTAG is not yet available.
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Source: Gazeta
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