When it comes to antioxidant power, raw garlic packs a punch. Allicin, garlic’s antioxidant workhorse, needs a few minutes to start working after you crush or chop the seasoning. Let minced garlic sit before adding it to a dish. If you plan to cook it, keep the temp below 140 F, or wait until you’re nearly done to add it to the pan. Don’t overdo it! Too much garlic can sour your stomach, breath, and body odor.