What is the recommended compromise when adding garlic to a dish requiring long simmering?

Add half the minced garlic in the last five minutes of cooking

To balance flavor development with maximizing therapeutic benefit when a recipe requires extended cooking times, a two-stage approach is advised. Since heat quickly destroys the allicin precursor system, one portion of the finely minced, rested garlic should be added early in the cooking process to impart flavor and release residual compounds. However, the critical step involves adding the second half of the minced and rested garlic toward the very end, specifically in the last five minutes before the dish finishes simmering. This late addition ensures that the enzyme reaction has time to proceed just before the heat fully deactivates the system, capturing some of the highly potent, immediate effects of allicin that would otherwise be lost during prolonged heating.