Generally, no, garlic paste is not as healthy as fresh garlic. Studies suggest that fresh garlic retains higher levels of allicin, a key health-promoting compound, compared to processed forms like garlic paste.
Here's a more detailed breakdown:
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Allicin Content: Allicin is responsible for many of garlic's health benefits, including its antibacterial, antiviral, and antioxidant properties. When garlic is crushed or chopped, an enzyme called alliinase converts alliin into allicin. However, this process can be affected by heat and processing methods.
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Impact of Processing: The processing involved in creating garlic paste can degrade allicin. Factors such as heat, storage time, and preservatives used in the paste can all reduce the allicin content.
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Fresh Garlic Benefits: Freshly crushed or chopped garlic provides the most significant source of allicin. This is because the alliinase enzyme is most active in fresh, undamaged garlic cells.
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Study Findings: Research indicates that fresh garlic maintains higher levels of allicin compared to preserved forms. (Referenced from: various studies on allicin content in garlic)
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Considerations:
- Storage: Even with fresh garlic, proper storage is important to preserve allicin content. Store garlic in a cool, dark, and dry place.
- Preparation: Crushing or chopping garlic and letting it sit for about 10-15 minutes before cooking allows for maximum allicin production.
In conclusion, while garlic paste still offers some health benefits, fresh garlic is generally considered to be healthier due to its higher allicin content.
