The August issue of the Journal of Agricultural and Food Chemistry published a new U.S. study showing that fresh garlic paste is more beneficial for heart health than dehydrated garlic.
This study from the University of Connecticut School of Medicine found that the key benefit of garlic for the heart comes from hydrogen sulfide released when garlic is chopped or made into a paste. After consumption, this substance has the effect of softening blood vessels and promoting blood circulation.
Dr. Das, the lead researcher of the study, pointed out that fresh garlic paste produces hydrogen sulfide through a chemical reaction, whereas dehydrated or cooked garlic does not. Experiments on mice found that both garlic paste and processed garlic helped reduce damage caused by lack of oxygen, but fresh garlic paste allowed for smoother blood flow in the mice's aortas and increased left ventricular pressure. This means that eating fresh garlic paste is more beneficial for protecting the heart.