For years, many people believed that garlic which begins to sprout – those small green shoots emerging from the cloves – was spoiled and should be thrown away. But modern research suggests the opposite: sprouted garlic may actually be more nutritious and more beneficial for your health than fresh garlic.
Sprouting transforms garlic from a simple kitchen ingredient into a powerful natural remedy with enhanced antioxidant properties and increased bioactive compounds. In other words, the garlic you were about to toss in the trash might be one of the healthiest foods in your home.
Below are the surprising and science-backed benefits of eating sprouted garlic.
1. Higher Levels of Antioxidants
One of the most remarkable discoveries about sprouted garlic is its supercharged antioxidant content.
Studies published in the Journal of Agricultural and Food Chemistry found that garlic sprouted for five days contains significantly higher levels of antioxidants compared to fresh cloves. These antioxidants help:
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Neutralize free radicals
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Slow down cellular aging
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Reduce oxidative stress
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Lower inflammation in the body
Because oxidative stress is linked to chronic diseases such as can.cer, heart disease, and diabetes, eating sprouted garlic may provide an extra layer of protection.
2. Strengthens the Immune System
Garlic is well-known for boosting immunity, but sprouted garlic may be even more effective.
During sprouting, the compounds inside the garlic clove undergo biochemical changes, producing higher levels of phytochemicals that support the immune system. Regular consumption can help your body fight off:
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Viral infections
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Bacterial illnesses
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Seasonal sickness such as colds and flu
If you feel run-down or want to enhance your natural defenses, adding sprouted garlic to your meals is a smart choice.
3. Supports Heart Health
Both fresh and sprouted garlic contain allicin, a powerful sulfur compound that:
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Lowers LDL (“bad”) cholesterol
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Helps regulate blood pressure
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Improves circulation
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Reduces plaque buildup in arteries
However, sprouted garlic contains additional flavonoids and antioxidants that offer extra cardiovascular protection.
Eating sprouted garlic regularly may help reduce the risk of heart attacks, hypertension, and stroke.
4. Natural Anti-Can.cer Properties
Sprouted garlic contains special compounds that are believed to enhance the body’s ability to fight abnormal cell growth.
In laboratory studies, sprouted garlic extracts demonstrated stronger activity in inhibiting the growth of certain cancerous cells compared to fresh garlic. This is believed to be due to increased levels of:
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Polyphenols
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Phytoalexins
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Antioxidants
While sprouted garlic is not a cure, including it in your diet may contribute to long-term wellness and cancer prevention.
5. Helps Detoxify the Body
Garlic is a natural detoxifier, but sprouted garlic is even more effective at helping the body eliminate harmful toxins.
Enhanced antioxidants help protect the liver and support its natural detoxification functions. Eating sprouted garlic may help:
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Remove heavy metals
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Cleanse the bloodstream
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Reduce damage caused by pollutants
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Protect liver cells
For people exposed to environmental toxins, sprouted garlic is a simple way to support internal cleansing.
