Since time immemorial, garlic has been recognized in almost all of the cultures for its medicinal as well as culinary properties. This wonderful herbal plant, grown for its underground root or bulb, contains many health promoting phyto-nutrient substances that have proven benefits against coronary artery diseases, infections and cancers.
This root herb plant belongs to the family of Alliaceae of the genus Allium; and scientifically known as Allium sativum. It is believed to be originating in the mountainous Central Asian region from where it has spread all over the temperate and subtropical regions of the world.
Allium sativum is a perennial crop and is grown by methods similar to those used in growing onions. Fully-grown plant reaches about 50 to 60 cm in height and bears underground bulbous root containing about 8-20 bulblets known as cloves. The whole bulb is encased by several layers of white or mauve-tinged thin papery coverings.
Several cultivar varieties exist from extra large elephant garlic to small sized solo garlic. Allium oleraceum or field garlic is a wild, tall variety commonly grown in the United Kingdom.
Unlike in onion, the flowers of the garlic plant are sterile and therefore do not produce seeds. New plants generally are grown from planting the individual sections of the bulb.
Health benefits of Garlic
- Strong flavored, garlic cloves contain many noteworthy minerals, vitamins, anti-oxidants, and phyto-nutrients that have proven health benefits.
- Its bulbs contain organic thio-sulfinites such as diallyl disulfide, diallyl trisulfide and allyl propyl disulfide that can form allicin by enzymatic reaction, which is activated by disruption of bulb (like crushing, cutting etc).
- Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells.
- Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease the overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD) and stroke.
- Research studies also found that consumption of garlic is associated with possible decrease in the incidence of stomach cancer.
- Allicin and other essential volatile compounds in the garlic also found to have anti-bacterial, anti-viral, and anti-fungal activities.
- Garlic is an excellent source of minerals and vitamins that are essential for optimum health. The bulbs are one of the richest sources of potassium, iron, calcium, magnesium, manganese, zinc, and selenium. Selenium is a heart-healthy mineral, and is an important cofactor for anti-oxidant enzymes in the body. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase. Iron is required for red blood cell formation.
- It contains many flavonoid anti-oxidants like carotene beta, zea-xanthin, and vitamins like vitamin-C. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
Garlic cloves have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of Recommended daily allowance)
95% of vitamin B-6 (pyridoxine),
52% of vitamin C,
33% of copper,
21% of iron,
18% of calcium,
26% Selenium, and
73% of manganese
but no cholesterol.