Allium sativum - Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Garlic is an herb. It is best known as a flavoring for food. Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. But over the years, garlic has been used as a medicine to prevent or treat a wide range of diseases and conditions. The fresh clove or supplements made from the clove are used for medicine. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. Garlic has been used since antiquity as a therapeutic remedy for certain conditions now associated with oxygen toxicity, and, when this was investigated, garlic did indeed show strong antioxidant and hydroxyl radical-scavenging properties, it is presumed owing to the alliin contained within.

Garlic bulbs and individual cloves:

Chemical Structure and Names

Alliin:

Allicin:

Several animal studies published between 1995 and 2005 indicate that allicin may reduce atherosclerosis and fat deposition, normalize the lipoprotein balance, decrease blood pressure, have anti-thrombotic and anti-inflammatory activities, and function as an antioxidant to some extent. Other animal studies have shown a strong oxidative effect in the gut that can damage intestinal cells, though many of these results were obtained by excessive amounts of allicin, which has been clearly shown to have some toxicity at high amounts, or by physically injecting the lumen itself with allicin, which may not be indicative of what would happen via oral ingestion of allicin or garlic supplements.

• Garlic can combat sickness, including the common cold.
• The active compounds in garlic can reduce blood pressure.
• Improves cholesterol levels, which may lower the risk of heart disease.
• Contains antioxidants that may help to prevent Alzheimer’s disease and dementia.
• Athletic performance can be improved with garlic supplementation.
• Can help detoxify heavy metals in the body.
• May improve bone health.
• Garlic has several traditional uses too (differs from spiritual and region)

Source: Wikipedia and Authority Nutrition.

Nutrient	Average amount in 100g of product		Unit
Proximates
Water	58.58		g
Energy	149		kcal
Protein	6.36		g
Total lipid (fat)	0.5		g
Carbohydrate	33.06		g
Fiber, total dietary	2.1		g
Sugars, total	1		g
Minerals
Calcium, Ca	181		mg
Iron, Fe	1.7		mg
Magnesium, Mg	25		mg
Phosphorus, P	153		mg
Potassium, K	401		mg
Sodium, Na	17		mg
Zinc, Zn	1.16		mg
Vitamins
Vitamin C,	31.2		mg
Thiamin	0.2		mg
Riboflavin	0.11		mg
Niacin	0.7		mg
Vitamin B-6	1.235		mg
Folate, DFE	3		µg
Vitamin A, IU	9		IU
Vitamin E	0.08		mg
Vitamin K	1.7		µg
Lipids
Fatty acids, total saturated	0.089		g
Total monounsaturated	0.011		g
Total polyunsaturated	0.249		g

Source: Wikipedia and USDA.

Disclaimer:

Side effects, traditional and medicinal uses are stated in different web resources. | The list of Food Additives/Preservatives/Ingredients included in this section and listed is subject to change as chemicals are added or removed by the Regulatory Authorities. FoodChem or Nyro Research Foundation cannot guarantee that this list is complete. | Government approvals and other regulatory details are subject to change. | This entry was added in good faith for public awareness. For current updated details please check with relevant authorities. | This blog is intended to be of general interest and public awareness which may or may not compliment studies from various sources. | In case of any health concerns please consult appropriate professionals and experts.| The content provided on this web site is for informational purposes only. | This information should not be considered complete or up to date and is not intended to be used in place of a visit, consultation or advice of a legal, medical or any other professional. | The data has been compiled from many sources including traditional hearsay. | Some of it is ancestral. Some of it has not been tested in any laboratory.