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Garlic contains many organosulfur compounds that potently reduce inflammation in the endothelial cells that line the blood vessels. Garlic cooking tip: When garlic is chopped or crushed it activates (releases an enzyme) called alliinase which then forms an organosulfur compound called allicin. Alliinase is heat sensitive chopped garlic sit for a few minutes so the allicin can form before cooking. Unfortunately, I do not have access to the full paper so I do not know the dose used in this study. But another study found that supplementation with 2.4 g of aged garlic was able to slow plaque accumulation in arteries by 80%.

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    would this be present in minced garlic sold in a jar?