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Health See other Health Articles Title: Freshly Crushed Garlic Better For The Heart Than Processed ScienceDaily: July 29, 2009 — A new study reports what scientists term the first scientific evidence that freshly crushed garlic has more potent heart-healthy effects than dried garlic. Scheduled for the Aug. 12 issue of the Journal of Agricultural and Food Chemistry, it also challenges the widespread belief that most of garlic's benefits are due to its rich array of antioxidants. Instead, garlic's heart-healthy effects seem to result mainly from hydrogen sulfide, a chemical signaling substance that forms after garlic is cut or crushed and relaxes blood vessels when eaten. In the study, Dipak K. Das and colleagues point out that raw, crushed garlic generates hydrogen sulfide through a chemical reaction. Although best known as the stuff that gives rotten eggs their distinctive odor, hydrogen sulfide also acts as a chemical messenger in the body, relaxing blood vessels and allowing more blood to pass through. Processed and cooked garlic, however, loses its ability to generate hydrogen sulfide. The scientists gave freshly crushed garlic and processed garlic to two groups of lab rats, and then studied how well the animals' hearts recovered from simulated heart attacks. "Both crushed and processed garlic reduced damage from lack of oxygen, but the fresh garlic group had a significantly greater effect on restoring good blood flow in the aorta and increased pressure in the left ventricle of the heart," Das said. Journal Reference: Subhendu Mukherjee, Istvan Lekli, Shyamal Goswami, Dipak K. Das. Freshly crushed garlic is a superior cardioprotective agent than processed garlic. Journal of Agricultural and Food Chemistry, American Chemical Society (2009, July 29). Freshly Crushed Garlic Better For The Heart Than Processed. ScienceDaily. Retrieved June 19, 2013, from www.sciencedaily.com /releases/2009/07/090729103739.htm Related Stories Drinking Milk Can Prevent Garlic Breath, Study Finds (Feb. 4, 2013) — In a recent study, researchers discovered that drinking milk while eating garlic-heavy food can reduce the malodorous breath associated with garlic ... > read more Garlic Doesn't Just Repel Vampires (Aug. 16, 2011) — The folk wisdom that eating garlic fights illness is ancient. In these more modern times, fruit and vegetable extracts that can inhibit the growth of pathogenic and spoilage microorganisms are ... > read more Garlic Oil Shows Protective Effect Against Heart Disease in Diabetes (Oct. 1, 2010) — Garlic has "significant" potential for preventing cardiomyopathy, a form of heart disease that is a leading cause of death in people with diabetes, scientists have concluded in a new study. Their ... > read more Chemists Shed Light On Health Benefits Of Garlic (Jan. 31, 2009) — Researchers have widely believed that the organic compound, allicin -- which gives the pungent vegetable its aroma and flavor -- acts as an antioxidant. But until now it hasn't been clear how allicin ... > read more Post Comment Private Reply Ignore Thread
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