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Garlic Is Good For Blood Pressure

Garlic has been considered good for health for many centuries. There are a whole range of health benefits that have been ascribed to this plant. In nutritional studies there is evidence that some populations whose diets are high in garlic have a lower incidence of high blood pressure. To get the best benefits, the garlic should be crushed and let sit for 10 to 15 minutes before using.

So how does garlic improve blood pressure? By increasing the levels of hydrogen sulfide (H2S), the rotten egg gas, in the blood!

The body uses a number of gases for very local signaling. Both carbon monoxide (CO) and nitric acid (NO, not nitrous) are known to be involved in cardiovascular signaling. It is only recently that hydrogen sulfide has been shown to be another potent signaling gas.

Hydrogen sulfide has been demonstrated to lower blood pressure by relaxing arteries. When the muscle layer that surrounds a blood vessel relaxes, this results in the vessel becoming wider and the pressure decreasing. Many of the current drugs used for treatment of blood pressure either directly or indirectly, cause relaxation of arteries.

Recent research has demonstrated that red blood cells can convert a number of sulfur compounds into hydrogen sulfide. Most foods contain very little sulfur. Garlic, however, contains significant amounts of sulfur-containing compounds. The body converts some of these to forms that can be used by the red blood cells to make hydrogen sulfide. Therefore, eating garlic increases intake of sulfur compounds, which increases the synthesis of hydrogen sulfide in the blood, and then blood pressure decreases.

The sulfur-containing compound in garlic that is thought to play a major role in a range of positive health effects is called allicin (diallyl thiosulfinate). This compound is formed when garlic is crushed. The crushing releases an enzyme that converts a precursor to allicin. To allow time for the enzyme to work, it is suggested, that if time permits, that the garlic should be crushed 10 to 15 minutes prior to use. It is interesting that traditionally in many cuisines, garlic is crushed rather than sliced. Our ancestors must have figured out that crushing was better.

In summary, to help lower blood pressure, eat lots of garlic that has been crushed prior to eating or cooking.

This article has been published in Ezine Articles.