Although most of us think of the distinctive garlic bulb and cloves when considering garlic, the active substances in A. ursinum are found in its green leaves. Allicin is also responsible for garlic's unique odor. A. Ursinum A. ursinum has all the benefits of the A. sativum products that are found on the market. Current opinion states that the y -glutamyl peptides and ajoene result in an increase in the difference across the membrane of the vascular smooth muscle. This in turn results in a widening of blood vessels, which may affect blood pressure.
Adenosine acts as a muscle relaxant and as a protectant against poisons such as caffeine.
A. ursinum might activate macrophages to reduce the synthesis of LDL cholesterol and protect against plaques and blood clots. A. ursinum has antioxidant properties that protect against free radicals. A. ursinum has antibacterial and antifungal properties. However, upon digestion the garlic odor is not as noticeable. This is because the leaves of A. ursinum contain substantial amounts of chlorophyll, which binds nitrogen compounds during digestion and thus prevents the development of the smell associated with the breakdown products of garlic.