The garlic bread has stronger health effects on the heart

U.S. study found the first scientific evidence that garlic has the advantages of softminced garlic better than dry.

Researchers at the Center for Heart Research in the Faculty of Medicine, University ofConnecticut, published their study in the journal «Agriculture and Food Chemistry» for the month of August now, the results challenge the prevailing beliefs that most benefits of garlic back to the antioxidants it contains.

Dr. Deepak Das, a researcher at the Center, and his team who led the study, the effects of health derived from garlic, instead of that, and mainly, of hydrogen sulfide, a chemicalmade ​​up after chopping garlic or Faramh. The work this article on the blood vesselsrelax when eating garlic. He added that both the processor of garlic cooked orindustrially lose their ability to generate hydrogen sulphide this article