Posted: July 31st, 2009 - 9:49pm
Source: Reuters

SYDNEY -- Garlic is best for your heart when it is raw, crushed and smelly rather than when it is processed or cooked, according to a study by U.S. scientists.
For centuries garlic has been hailed for its health benefits but cardiovascular researchers from the University of Connecticut School of Medicine said they have the first scientific evidence that freshly crushed garlic has more potent heart-healthy effects than dried garlic.
Their study, based on feeding garlic to rats for 30 days, also challenged the belief that most of garlic's benefits are due to its rich array of antioxidants.
The researchers found instead that garlic's heart-healthy effects seemed to result mainly from hydrogen sulfide, a chemical signaling substance formed after garlic is cut or crushed and relaxes blood vessels when eaten.