Garlic is good for the heart

A new study has published that scientists have found the first scientific evidence that fresh garlic is pressed better for heart health than dry garlic. Garlic is rich in antioxidants.

Instead, the cardiovascular health effects of garlic seem to be the main result from hydrogen sulfide, a typical chemical produced when eating garlic cut or pressed, making blood vessels less stressful.

Eat garlic that is cut or pressed, the blood vessels less stressful.(Illustration)

In the study, Dipak K. Das and colleagues pointed out that raw garlic, pressed to produce hydrogen sulfide (H ₂ S) by chemical reaction. Although known as a gas compound at temperatures often has a characteristic smell of rotten eggs, H ₂ S also acts as a chemical messenger in the body, making blood vessels better circulated. Garlic through processing or cooking will reduce H ₂ S. content.

Scientists used two groups of experimental mice, one was fed fresh garlic, one was eaten with processed garlic, and then studied how their hearts worked. ' Both processed garlic and garlic reduce the risk of hypoxia, but the group of fresh garlic has more significant effects on restoring good aortic flow and increasing left ventricular pressure in the heart , 'Das said.