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Green shoots? Garlic that's sprouted can have higher levels of antioxidants

Garlic that's sprouted may contain more antioxidants, which are beneficial to our health
Garlic that's sprouted may contain more antioxidants, which are beneficial to our health Garlic that's sprouted may contain more antioxidants, which are beneficial to our health

How you handle food can affect your health

This week: Keep garlic in the cupboard

GARLIC kept in the fridge is unlikely to grow any sprouts – but sprouts give you a health boost.

A 2014 study by researchers in Korea, published in the Journal of Agricultural and Food Chemistry, found that bulbs of garlic left to shoot for five days had higher levels of antioxidants. These protect cells against damage that may play a role in heart disease and cancer.

"Sprouting may be a useful way to improve the antioxidant potential of garlic," the researchers said. Antioxidant compounds in garlic include allixin and selenium.

If potatoes sprout, however, it increases levels of a harmful compound called solanine that can cause upset stomachs. Keep potatoes out of the light and eat them before they sprout.

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