Local Loose Garlic

Local Loose Garlic is made of several heads wrapped in thin whitish layers. They are firm and have a mild flavour. Once crushed, they emit a strong and pungent aroma. The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signalling molecule.