Latin name: Allium sativum.
The usage of garlic predates our written history, and its use is recorded as early as 5000 years ago in Sanskrit records. Garlic was also a favourite of the Ancient Egyptians, Greeks and Romans, and is still very popular today. The name garlic actually comes from the Anglo-Saxon ‘garleac’ whereas its Latin name, allium sativum, is derived from the Celtic word meaning hot or burning.
Garlic has been used medicinally for many years for such purposes as treating bites, tumour, wounds, headaches and heart disease, and preventing infections such as the common cold. Evidence to support the beneficial effects of garlic is still being gathered, but is as yet not complete.
Cardiovascular Disease – garlic appears to have beneficial effects on many risk factors responsible for cardiovascular disease.
Antimicrobial – garlic is currently under investigation with regard to antibacterial, antifungal and antiviral activity, but current evidence is still limited.
Antioxidant – garlic is thought to exhibit antioxidant activity.
Garlic contains an array of compounds, including the following:-
Allicin – is a pungent oily liquid that gives crushed garlic cloves their characteristic smell, and has been shown to be the antibacterial principle in garlic due to its active sulphur group.
Alliin – is stored within the garlic cell, and is separated from the enzyme allinase, which is responsible for its conversion into allicin. This is the reaction that takes place when garlic is chopped or crushed.
A very small number of people have been known to exhibit hypersensitivity to garlic. This usually shows itself in digestive problems.
Further Reading:-
Articles:
Echinacea
What is Cardiovascular Disease?
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