I love onion and garlic despite their awful smell. I bring below a research news item in support of my two great vegetables.

“A new study published in the Oct 24, 2008 issue of the journal Science suggests that eating lots of sulfur rich vegetables such as garlic and onions may help protect against high blood pressure or hypertension. 

The study demonstrated that mice without the gene that promotes production of hydrogen sulfide experienced pronounced hypertension and diminished endothelium-dependent vasorelaxation.  

For the study, Yang G from the University of Saskatchewan in Canada and other organizations knocked out the gene in lab mice that made the animal able to produce the enzyme cystathionine gamma-lyase, which controls production of hydrogen sulfide. 

The researchers also found that the enzyme was activated by calcium-Calmodulin to produce hydrogen sulfide in response to vascular activation. 

They concluded that these findings provide direct evidence that hydrogen sulfide H2S is a physiologic vasodilator and regulator of blood pressure. 

"Now that we know hydrogen sulfide's role in regulating blood pressure, it may be possible to design drug therapies that enhance its formation as an alternative to the current methods of treatment for hypertension," said co-author Dr. Solomon H. Snyder, a neuroscientist at Johns Hopkins University.

Garlic, onions, grains, legumes, and broccoli are some of the vegetables that contain high amounts of sulfur that can be used to produce hydrogen sulfide endogenously.”

 Author: Foodconsumer.org