The August issue of the Journal of Agricultural and Food Chemistry published a new study by American researchers showing that fresh garlic paste is more beneficial for heart health than dehydrated garlic.

This research from the University of Connecticut School of Medicine found that the key to garlic's benefit for the heart lies in the release of hydrogen sulfide when garlic is cut or crushed.After consumption, this substance has a softening effect onblood vessels and promotes blood circulation.Doctor Das, the lead researcher, pointed out that fresh garlic paste produces hydrogen sulfide through chemical reactions, whereas dehydrated garlic or cooked garlic does not.

Tests on mice found that both crushed garlic and processed garlic helped reduce damage caused by oxygen deficiency; however, fresh garlic paste allowed for smoother blood flow in the major arteries of experimental mice and increased left ventricular pressure.In other words, eating fresh garlic paste is more beneficial for heart protection.In other words, eating fresh garlic paste is better for heart health.