One of the most powerful anti-cholesterol agent in garlic is ajoene. These compounds can also prevent blood clotting. Although garlic is cooked, the content of these compounds are not broken. In 1981, researchers from the Center for Drug Research at Tagore Medical College, India, reported the effects of raw garlic and fry tested in 20 patients with a history of heart disease. According to the report, there is a tendency of reduction in the formation of blood clots in their veins. This is shown by an increased fibrinolytic activity. Research also suggests, the efficacy was slightly reduced when the onions are fried, but not too meaningful. So the common view that states would lose the effect of garlic when cooked is wrong.
Efficacy of garlic also depends on the place of growth. Garlic is grown in selenium-rich soil will contain a high selenium as well so that their benefits may be more pronounced anti-aging medicine.