: Freshly Crushed Garlic More Cardioprotective Than Processed Garlic

	Freshly Crushed Garlic More Cardioprotective Than Processed Garlic
Keywords:	CARDIOVASCULAR HEALTH - Garlic, Fresh, Processed
Reference:	“Freshly crushed garlic is a superior cardioprotective agent than processed garlic,” Mukherjee S, Lekli I, et al, J Agric Food Chem, 2009; 57(15): 7137-44. (Address: Cardiovascular Research Center, University of Connecticut School of Medicine, Farmington, Connecticut 06030-1110, USA).
Summary:	In an animal study involving rats fed either crushed fresh garlic or processed garlic for a period of 30 days, after which they were sacrificed and their hearts isolated and subjected to 30 mins ischemia followed by 2 hours reperfusion, greater cardiac performance was found in the hearts of rats fed the crushed fresh garlic. The authors conclude, “The results thus show that although both freshly crushed garlic and processed garlic provide cardioprotection, the former has additional cardioprotective properties presumably due to the presence of H2S.”