Phytochemical Polysulfides and cardiovascular diseases

Kyle J. Norton

Polysulfides are phytochemicals in a class of chemical compounds containing chains of sulfur atoms, belonging to the group of Organosulfides found abundantly in oxidized product, including beer, wine, whiskey, garlic oil, etc.
There are many causes of heart diseases. Most of heart diseases are caused by high blood pressure contributes to hardening of the arteries. High levels of bad cholesterol (LDL) build up in the arteries as a result of uncontrolled diet with high levels of saturated fat and trans fat. Beside cancer, heart disease kills more than 2,000 Americans everyday. Approximately 60 million Americans have heart disease.
Epidemiologic studies link intake of garlic in association to reduce risk as well as progression of cardiovascular disease(1).
According to the Institute of Preventive and Clinical Medicine, polysulfides from garlic are converted into hydrogen sulfide which has the unique property for relaxing vascular smooth muscle, inducing vasodilation of blood vessels, and significant reducing blood pressure(2), probably through its anti-apoptotic, anti-inflammatory and antioxidant effects(3). The ¹Semmelweis University Institute of Human Physiology and Clinical Experimental Research, suggested that H2S as a novel gasotransmitter in the central nervous and cardiovascular systems, similarly to nitric oxide (NO) and carbon monoxide (CO), may be of value in cytoprotection during the evolution of myocardial infarction(4).

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References
(1) Garlic and cardiovascular disease: a critical review by Rahman K¹, Lowe GM.(PubMed)
(2) Garlic (Allium sativum L.) and cardiovascular diseases by Ginter E¹, Simko V.(PubMed)
(3) Hydrogen sulfide-mediated cardioprotection: mechanisms and therapeutic potential by Lavu M¹, Bhushan S, Lefer DJ.(PubMed)(4) The cardioprotective potential of hydrogen sulfide in myocardial ischemia/reperfusion injury (review) by Dongó E¹, Hornyák I, Benko Z, Kiss L.(PubMed)