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...
Published in: | ACM International Conference Proceeding Series |
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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
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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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