FARMINGTON, Conn., Jul 30, 2009 (UPI via COMTEX) -- Garlic provides
cardioprotection, but freshly crushed garlic has more potent heart-healthy
effects, U.S. researchers found.
Researchers at the University of Connecticut School of Medicine in Farmington
also challenge the widespread belief that most of garlic's benefits are due to
its rich array of antioxidants.
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. However, processed and cooked garlic loses its ability to
generate hydrogen sulfide, Das said.
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 in a statement.
The findings are scheduled to be published in the Aug. 12 issue of the Journal
of Agricultural and Food Chemistry.
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