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Freshly Crushed Garlic Better For The Heart Than Processed

Date:
July 29, 2009
Source:
American Chemical Society
Summary:
Freshly crushed garlic has more potent heart-healthy effects than dried garlic, according to a new study. The research also challenges the widespread belief that most of garlic's benefits are due to its rich array of antioxidants.

Freshly crushed garlic is better for the heart than dried garlic, scientists are reporting.
Credit: Wikimedia Commons

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.


Story Source:

The above story is based on materials provided by American Chemical Society. Note: Materials may be edited for content and length.


Journal Reference:

  1. 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, Aug. 12, 2009

Cite This Page:

American Chemical Society. "Freshly Crushed Garlic Better For The Heart Than Processed." ScienceDaily. ScienceDaily, 29 July 2009. <www.sciencedaily.com/releases/2009/07/090729103739.htm>.
American Chemical Society. (2009, July 29). Freshly Crushed Garlic Better For The Heart Than Processed. ScienceDaily. Retrieved April 20, 2014 from www.sciencedaily.com/releases/2009/07/090729103739.htm
American Chemical Society. "Freshly Crushed Garlic Better For The Heart Than Processed." ScienceDaily. www.sciencedaily.com/releases/2009/07/090729103739.htm (accessed April 20, 2014).

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