Their findings, published in Proceedings of the National Academy of Sciences, suggest that garlic is rich in allicin, an organic polysulphides. When allicin is broken down into sulphur compounds, these react with red blood cells and produce hydrogen sulphide which relaxes the blood vessels, keeps blood flowing easily and prevents blood clots and oxidative damage.
Hydrogen sulphide generates a smell of rotten eggs and is used to make stink bombs, according to BBC News. But at low concentration level, it helps cells communicate with each other.
Within a blood vessel, hydrogen sulphite stimulates cells on its lining to relax, causing the vessel to dilate. When this happens, blood pressure comes down which enables the blood to carry more oxygen to essential organs and reduces pressure on the heart.
The team conducted an experiment where they bathed blood vessels from rat in a bath containing juice extracted from supermarket garlic. The results were significant; tension within vessels reduced by 72 percent. They also found that red blood cells exposed to minute amounts of garlic juice started emitting hydrogen sulphite.
Lead researcher Dr David Kraus said: "Our results suggest garlic in the diet is a very good thing. Certainly in areas where garlic consumption is high, such as the Mediterranean and the Far East, there is a low incidence of cardiovascular disease", reports BBC News.
High blood pressure is a major contributor to heart disease.
