Garlic has been believed in the world for health. Since 1500 before Christ, the physicians in China and India have used garlic to dilute the blood. Mr. Hippocrates from Greek treated cervical cancer with garlic. While microbiology expert, Louis Pasteur found antibacterial and antifungi in garlic. This Pasteur’s invention is used by Albert Schweitzer to combat outbreaks of dysentery in Africa.

The researchers in Cardiovascular Research Center (CRC) Faculty of Medicine, University of Connecticut recently found a new function of garlic. They concluded that scraped fresh garlic can protect the heart.

“Scraped fresh garlic produces hydrogen sulfide, a gas that also appears in the rotten egg,” said the professor as well as the director of the CRC, Dipak K Das.

Hydrogen sulfide is a gas that was short. This gas will be lost when garlic is dried, processed, or cooked. Garlic that is dried or processed can maintain the function of antioxidants and help to reduce the risk of damage due to free radicals. “But not affective as fresh garlic,” Das said.

In a study published in the Journal of Agriculture and Food on August 12th edition, the researchers gave the dried garlic and fresh garlic to the two groups of mice in laboratory. Then they examined how the animals heart back to normal after a simulated heart attack.

“Aorta of the heart of the group that is given fresh garlic is pumping back the blood faster than the other group. Fresh garlic also increases the pressure in the left road room,” Das said.

The amount of garlic that is needed to maintain the heart keep health is not much. You just consume one clove per day, destroyed and hushed it for ten to 15 minutes. Garlic can also be mixed into yogurt or honey.

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