| Summary: | 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) consumption on resting blood pressure (BP) in prehypertensive human adults. Following baseline BP and fractional exhaled hydrogen sulfide (FeH2S) tests, 18 prehypertensive adults were assigned in a balanced crossover design to receive PEG (4 g) and placebo (aspartame) daily for 5-days. The systolic BP, mean arterial pressure and FeH2S levels were significantly lower (p < 0.01; p < 0.02; p < 0.01), following 5 days PEG supplementation (126 ± 5 mmHg; 95 ± 4 mmHg; 8.5 ± 5.4 ppb), compared to the baseline (129 ± 4; 97 ± 3; 5.8 ± 2.3 ppb) and placebo treatment (130 ± 4; 95 ± 4 mmHg; 5.2 ± 2.6 ppb), respectively. The greater vasorelaxation responses were observed in participants with higher baseline systolic BP (r2 = -0.37, p < 0.01). These results indicate that PEG supplementation, with dose equivalent to average-sized garlic clove, lowers BP in prehypertensive adult within a week, possibly through improving H2S bioavailability. © 2021 ACM.
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