According to
this report from Science Daily:
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Their report notes that allowing crushed garlic to stand for 10 minutes before cooking may further enhance formation of those compounds before heat inactivates alliinase
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Similar to
New Scientist:
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showed that leaving the garlic to stand allows time for the alliinase to get to work creating the blood-thinning compounds
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They seem to think that letting it stand actually increases the benefit.