Garlic is known for its various health benefits. A recent study has given scientific evidence of the positive effects of raw, crushed and smelly garlic on heart. Its health benefits reduce when it is processed or cooked.

A team of cardiovascular researchers, from the University Of Connecticut School Of Medicine, used animal models to demonstrate the effects of garlic on heart.

The researchers gave freshly crushed garlic and processed garlic to two groups of lab rats for 30 days. Then they cut blood flow to the rats' hearts for a half hour to induce an artificial heart attack, in rats of both groups.

The Research team found that rats fed on garlic, in either form - dried or fresh, had less heart damage; and their hearts resumed work more quickly once blood flow returned, as compared to rats fed no garlic.

However, rats fed on fresh garlic did much better than those who ate dried garlic. The research team also found that garlic's heart-healthy effects come from hydrogen sulfide - a chemical signaling substance formed after garlic is cut or crushed - which relaxes blood vessels. Researcher Dipak Das said: "Processed and cooked garlic, however, loses its ability to generate hydrogen sulfide."