New Studies Reveal How Crushed Garlic Is Good For The Heart

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New Studies Reveal How Crushed Garlic Is Good For The Heart

Friday, November 16, 2007 by: East

Printable version Key concepts: garlic, heart health and

hydrogen.

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(NewsTarget) Ever wondered what gives you the bad breath after

eating garlic? Well it's a substance called Allicin and when

digested, it causes blood cells to release sulphur compounds and

these produce tainted breath and for some people even a foul body

odor. The good news is that the pungent smelling bulb is now

revealing answers to researchers and they are beginning to

understand why garlic has so many health benefits and why some

consider it to be a super food.

Garlic has long been renowned for its healing properties and was

even worshiped in ancient times. Numerous studies have been done on

it's reported cures and remedies for various ailments. Claims that

it can cure all from yeast infections to athlete's foot, lower

cholesterol and ward off a cold have been around for centuries.

Studies have shown varying results.

Now, recently published research suggests that garlic can actually

relax arteries and thereby increase blood flow, reduce blood clots

and prevent oxidative damage. This is good news for heart health.

Clinical tests at the University of Alabama at Birmingham, showed

that blood vessels exposed to crushed garlic juice showed tension

within the vessels reducing by 72%. The reaction takes place in the

cells of the blood vessel lining and causes them to dilate.

A laboratory study published this month in the journal Proceedings

of the National Academy of Sciences showed that red blood cells

exposed to garlic juice begin emitting hydrogen sulphides, a

biological messenger that stimulates vessels to open.

This reaction reduces blood pressure and in doing so increases the

oxygen going to various parts of the body especially important for

vital organs while reducing the pressure on the heart. These results

added to findings earlier this year by researchers from the Albert

Einstein College of Medicine, that hydrogen sulphide actually

prevented heart muscle damage in the event of a heart attack.

At high concentrations, hydrogen sulphide is actually poisonous but

our body produces it's own supply. However as age advances, Hydrogen

Sulphide production dwindles.

Dr Kraus, Ph.D., a UAB associate professor in the Departments

of Environmental Health Sciences and Biology and the study's lead

author said, " Our results suggest garlic in the diet is a very good

thing. Certainly, in areas where garlic consumption is high, such as

the Mediterranean and the Far East, there is a low incidence of

cardiovascular disease. It is, however, important to know that large

amounts in supplement form may interact with blood thinning drugs

and could increase the risk of bleeding. "

The fresh garlic used in the study was the equivalent of eating two

cloves of garlic, possibly more than most people unless you live in

the Mediterranean and the Far East where it is used extensively in

cooking.

Dr. Kraus suggested that before cooking with fresh garlic, let it

stand for 15 minutes after crushing as this triggers the enzyme to

boost the healthy components of the garlic and so increase the

health benefits.

Future studies will help to determine how much of the sulphide

compounds are needed for effectiveness in garlic supplements or

eating raw garlic for health benefits.

About the author

Oosthuis manages and writes for a health and nutrition

website Detox For Life . Her passion is to make research available

to those who are looking to improve their well-being and

revolutionise their health through better nutrition and alternative

medicines.

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