An American study announced on November 16 reveals that a component present in garlic oil protect the heart from the consequences of a heart attack or heart surgery.
It has long known the benefits of garlic on cardiovascular health, with a compound called allicin, which reacts with the blood cells and produces hydrogen sulphide which relaxes blood vessels and allows a good blood circulation.
The novelty comes from a very fragrant component present in garlic oil, allyl disulfide, which would help to "liberate protective components of the heart," according to researchers who presented their findings at a conference the American Heart Association in Orlando (Florida).
Scientists have tested a synthetic and highly purified component of this in mice suffering from coronary obstruction, so likely to suffer from heart problems. During the study, researchers at the University of Medicine Emory (Atlanta) studied possible care for heart patients and their findings suggest that treatment with hydrogen sulfide (a highly unstable gas) could be replaced by injections of allyl disulfide, which has reduced by 61% of the damaged heart tissue in this study.
"The interruption of the flow of oxygen and blood flow damages the mitochondria [part of the cell], and loss of mitochondrial integrity can lead to cell death," said researcher David Lefer. "We see that the allyl disulfide may temporarily reduce the function of mitochondria, maintain and lower the production of reactive oxygen."
The study provides no evidence that eating garlic protect our health, but Lefer said in an interview with ABC News that consumed fresh garlic provided "a good dose of allyl disulfide," that would prevent the formation of cancerous tumors in rodents.
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