Moderately Boiled Garlic Consumption Reduced Blood Pressure of Prehypertensive Adults in 5 days

Moderately Boiled Garlic Consumption Reduced Blood Pressure of Prehypertensive Adults in 5 days

Recent study shows that moderately cooked garlic caused polysulfide-enhancement that increased the hydrogen sulfide (H2S) bioavailability, to improve various physiological processes including blood pressure regulation. We investigated the effects of short-term cooked polysulfide-enhanced garlic (PEG...

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Bibliographic Details
Published in:ACM International Conference Proceeding Series
Main Author: Ronny Linoby A.; Nazrin Jumar A.; Ahmad Nordin S.; Mud Puad S.M.; Saleh M.M.; Mohamed S.
Format: Conference paper
Language:English
Published: Association for Computing Machinery 2021
Online Access:https://www.scopus.com/inward/record.uri?eid=2-s2.0-85118612429&doi=10.1145%2f3472813.3472834&partnerID=40&md5=d15d1a1cb80f4aabc67f03dea890196f

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https://www.scopus.com/inward/record.uri?eid=2-s2.0-85118612429&doi=10.1145%2f3472813.3472834&partnerID=40&md5=d15d1a1cb80f4aabc67f03dea890196f

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