![[ Back to EurekAlert! ]](http://www.eurekalert.org/images/back2e.gif){kind=small}
|
Contact: Michael Woods
m_woods@acs.org
202-872-4400
American Chemical Society
Caption: Compared to bottled garlic, fresh garlic contains higher levels of an ingredient called allicin, which can help prevent blood clots and bacterial infections.
Credit: Courtesy of Bruce Fritz
Usage Restrictions: None
Related news release: American Chemical Society's Weekly PressPac -- June 4, 2008
|