“…Previous studies indicate that dietary garlic consumption is inversely correlated with the progression and severity of CV disease and that it affects a lower incidence of hypertension (5). However, the mechanism(s) by which consumption of garlic attenuates CV disease has in large part remained a mystery. Benavides et al. (4) elegantly demonstrate that garlic-derived organic polysulfides are converted by red blood cells (RBCs) into hydrogen sulfide gas….” Full Slice

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