Research: GORINSTEIN and colleagues,

Listed in Issue 119


GORINSTEIN and colleagues, Department of Medicinal Chemistry and Natural Products, School of Pharmacy, The Hebrew University-Hadassah Medical School, Jerusalem, Israel,, have compared different kinds of garlic.


The aim of this investigation was to compare the changes in bioactive compounds, proteins, and antioxidant potentials in fresh Polish, Ukrainian, and Israeli garlic samples after cooking.


Chemical laboratory study.


Dietary fibre and essential trace elements were comparable. Polyphenols, tocopherols (vitamin E), proteins, and antioxidant potentials were higher in Polish garlic but not significantly. The protein profiles of all three fresh garlic samples were without significant differences. It was observed that the bioactive compounds, antioxidant potential, and proteins in garlic decrease significantly after 20 min of cooking at 100 degrees C (p < 0.05).


The bioactive compounds and antioxidant potentials of fresh garlic from Poland, the Ukraine and Israel are comparable. However prolonged cooking significantly reduces the amounts of potentially beneficial substances in garlic. Garlic should therefore be added to dishes within the last 20 minutes of cooking.


Gorinstein S, Drzewiecki J, Leontowicz H, Leontowicz M, Najman K, Jastrzebski Z, Zachwieja Z, Barton H, Shtabsky B, Katrich E, Trakhtenberg S. Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic. Journal of Agricultural & Food Chemistry 53 (7): 2726-2732, Apr 6, 2005.

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