The latest scientific research tells us that slicing, chopping, mincing or pressing garlic before cooking will enhance its health-promoting properties. A sulfur-based compound called alliin and an enzyme called alliinase are separated in the Garlic's cell structure when it is whole. Cutting garlic ruptures the cells and releases these elements, allowing them to come in contact and form a powerful new compound called alliicin, which not only adds to the number of garlic's health-promoting benefits but is also the culprit behind its pungent aroma and gives Garlic its "bite."
By chopping garlic more finely, more allicin may be produced. Pressing garlic or mincing it into a smooth paste will give you the strongest flavor and may also result in an increased amount of allicin.
So, the next time you chop, mince or press your garlic, you will know that the more pungent the smell, the better it probably is for your health.