Monday October 27, 2008 (foodconsumer.org) – 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.
Disclaimer: What's published on this website should be considered opinions of respective writers only and foodconsumer.org which has no political agenda nor commercial ambition may or may not endorse any opinion of any writer. No accuracy is guaranteed although writers are doing their best to provide accurate information only.
The information on this website should not be construed as medical advice and should not be used to replace professional services provided by qualified or licensed health care workers. The site serves only as a platform for writers and readers to share knowledge, experience, and information from the scientific community, organizations, government agencies and individuals.
Foodconsumer.org encourages readers who have had medical conditions to consult with licensed health care providers - conventional and or alternative medical practitioners.
