Unexpected food facts

Argentinian researchers reported (in the March 7, 2007 Journal of Agricultural and Food Chemistry) that crushing garlic releases an enzyme, alliinase, that catalyzes the formation of allicin, which then breaks down to form a variety of heart-healthy organosulfur compounds. So crushed or chopped garlic, they reported, was potentially better for cardiac health than whole cloves.

Even more surprising, they noted that allowing the crushed garlic to stand for 10 minutes before cooking appeared to further enhance formation of those compounds. So when making a dish that contains garlic, crush the cloves first, and let them rest on the cutting board for at least 10 minutes while doing other prep work.