ENJOY SCALLIONS

scallions

SCALLIONS have small amounts of thiosulfinates, especially diallyl disulfide, propyl disulfide, allyl disulfide. Combined with thiosulfinates these are converted into allicin through enzymatic reaction. When this happens, cholesterol is reduced, particularly in liver cells. Allicin releases nitric oxide in the blood, lowering blood pressure. Allicin also helps platelet clotting which can ↓ coronary artery disease, stroke, peripheral vascular disease.

blood pressure
cardiac disease