Tag: Ajoene

Garlic contains potent sulfur compounds that have antithrombotic properties, meaning they can prevent blood clot formation. While its moderate culinary use is safe for most, consuming large quantities, especially via supplements, may increase the risk of bleeding.

Epidemiological studies show that diets rich in vegetables like garlic are associated with a lower risk of cardiovascular disease. However, it is crucial to understand how does garlic affect blood clotting, particularly when consuming it in concentrated forms or alongside medication.

While raw garlic bulbs do not contain pre-formed ajoene, this potent organosulfur compound is created when garlic is crushed, chopped, or blended. This mechanical action triggers a critical enzymatic reaction that ultimately leads to the formation of ajoene, a key ingredient associated with many of garlic's health benefits.