Garlic 50469 226009251 2008-07-16T12:39:30Z Deli nk 560563 moved last edit to production section ''{{Taxobox | name = Garlic | image = Allium sativum Woodwill 1793.jpg | image_width = 240px | image_caption = ''Allium sativum'', known as garlic from William Woodville, ''Medical Botany'', 1793. | regnum = [[Plantae]] | divisio = [[Flowering plant|Magnoliophyta]] | classis = [[Liliopsida]] | ordo = [[Asparagales]] | familia = [[Alliaceae]] | subfamilia = Allioideae | tribus = Allieae | genus = ''[[Allium]]'' | species = '''''A. sativum''''' | binomial = ''Allium sativum'' | binomial_authority = [[Carolus Linnaeus|L.]] }} '''''Allium sativum'' L.''', commonly known as '''garlic''', is a species in the [[onion]] family [[Alliaceae]]. Its close relatives include the [[onion]], the [[shallot]], and the [[Leek (vegetable)|leek]]. Garlic has been used throughout recorded history for both [[culinary]] and [[medicinal]] purposes. It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.<ref>{{cite web | url = http://www.uni-graz.at/~katzer/engl/Alli_sat.html | title = Spice Pages: Garlic (Allium sativum, garlick) | accessdate = 2007-08-28 | author = Gernot Katzer| date = [[2005-02-23]]}}</ref>. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called [[clove (disambiguation)|clove]]s. The cloves are used as seed, for consumption (raw or cooked), and for medicinal purposes. The leaves, stems ([[scape (botany)|scape]]) and flowers (bulbils) on the head (spathe) are also edible and most often consumed while immature and still tender. The papery, protective layers of 'skin' over various parts of the plant and the roots attached to the bulb are the only parts not considered palatable. == Origin and distribution == [[Image:2005garlic.PNG|thumb|left|Garlic output in 2005]] The ancestry of cultivated garlic, according to Zohary and Hopf, is not definitely established: "a difficulty in the identification of its wild progenitor is the sterility of the cultivars."<ref>Daniel Zohary and Maria Hopf, ''Domestication of plants in the Old World'', third edition (Oxford: University Press, 2000), p. 197</ref> ''Allium sativum'' grows in the wild in areas where it has become naturalised; it probably descended from the species ''[[Allium longicuspis]]'', which grows wild in south-western [[Asia]].<ref>Salunkhe and Kadam p. 397</ref> The 'wild garlic', 'crow garlic' and 'field garlic' of Britain are the species ''[[Allium ursinum]]'', ''[[Allium vineale]]'' and ''[[Aleum oleraceum]]'', respectively. In North America, '''Allium vineale'', known as 'wild-' or 'crow garlic', and ''[[Allium canadense]]'', known as 'meadow-' or 'wild garlic' and 'wild onion', are common [[weed]]s in fields.<ref>McGee p. 112</ref> One of the best known "garlics," the so-called [[Elephant Garlic|elephant garlic]], is actually a wild leek (''[[Allium ampeloprasum]]''). ==Cultivation== [[Image:Garlic in container.jpg|thumb|right|120px|Garlic growing in a container]] Garlic is easy to grow and can be grown year-round in mild climates. In cold climates, cloves can be planted in the ground about six weeks before the soil freezes, and harvested in late spring. Garlic plants are not attacked by pests. They can suffer from [[pink root]], a disease that stunts the roots and turns them pink or red. Garlic plants can be grown close together, leaving enough room for the [[bulbs]] to mature, and are easily grown in containers of sufficient depth. ===Production trends=== Garlic is grown globally, but China is by far the largest producer of garlic with approximately 10.5 billion kilograms (23 billion pounds) annually, accounting for over 75% of world output. India (4%) and South Korea (3%) follow, with the United States (2%) in fourth place, where garlic is grown primarily as a [[cash crop]] in every state except for Alaska.[http://www.google.com/url?sa=t&ct=res&cd=1&url=http%3A%2F%2Fenviro.lclark.edu%3A8002%2Fservlet%2FSBReadResourceServlet%3Frid%3D1198076575567_621468765_805&ei=HCeqR43YL4mYwQGPu8DQDA&usg=AFQjCNEY5alG-O56ux5EyJSqnvjL6Z9LTQ&sig2=SG3xImgrDgTatxK3Tm7kRA] This leaves 16% of global garlic production in countries that produce less than 2% of global output. Much of the garlic production in the United States is centered around [[Gilroy, California]] which calls itself the "garlic capital of the world". The town holds the garlic festival annually and raises money for charity. {| border="1" cellpadding="3" cellspacing="0" width="100%" class="wikitable" align=left style="clear:left" ! colspan=5|Top Ten Garlic Producers — 2005 |- ! bgcolor="#DDDDFF" width="30%" | Country ! bgcolor="#DDDDFF" width="25%" | Production (Int $1000) ! bgcolor="#DDDDFF" width="10%" | Footnote ! bgcolor="#DDDDFF" width="25%" | Production (MT) ! bgcolor="#DDDDFF" width="10%" | Footnote |- | {{PRC}} || 8,490,020 || C || 11,093,500 || F |- | {{IND}} || 385,910 || C || 500,000 || F |- | {{ROK}} || 270,137 || C || 350,000 || F |- | {{USA}} || 182,890 || C || 236,960 || F |- | {{RUS}} || 177,519 || C || 230,000 || * |- | {{EGY}} || 125,094 || C || 162,077 || |- | {{ESP}} || 112,145 || C || 145,300 || |- | {{ARG}} || 110,166 || C || 142,735 || F |- | {{UKR}} || 105,739 || C || 137,000 || * |- | {{MMR}} || 93,390 || C || 121,000 || F |- |colspan=5 style="font-size:.7em"|No symbol = official figure,F = FAO estimate, * = Unofficial figure, C = Calculated figure;<br> Production in Int $1000 have been calculated based on 1999-2001 international prices<br> Source: [http://www.fao.org/es/ess/top/commodity.html?lang=en&item=406&year=2005 Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision] |} {{-}} ==Uses== === Culinary uses === [[Image:Garlic Press and Garlic.jpg|thumb|right|Garlic being crushed using a [[garlic press]].]] [[Image:Garlic.jpg|thumb|right|Garlic bulbs and individual cloves, one peeled.]] [[Image:Garlic scape.jpg|thumb|right|Garlic scapes are often harvested early so that the bulbs will grow bigger.]] Garlic is widely used around the world for its pungent flavor, as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions including [[Eastern Asia]], [[South Asia]], [[South-East Asia]], the [[Middle-East]], [[Northern Africa]], [[Cuisine of the Mediterranean|Southern Europe]], and parts of [[South America|South]] and [[Central America]]. The flavour varies in intensity and aroma with cooking methods. It is often paired with [[onion]], [[tomato]], or [[ginger]]. The parchment-like skin is much like the skin of an [[onion]], and is typically removed before using in raw or cooked form. An alternative is to cut the top off the bulb, coat cloves of garlic by dribbling [[olive oil]] (or other oil based seasoning) over them and roast them in the oven. The garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb or individually by squeezing one end of the clove. Oils are often flavored with garlic cloves. Commercially prepared oils are widely available, but when preparing garlic-infused oil at home, there is a risk of [[botulism]] if the product is not stored properly. To reduce this risk, the oil should be refrigerated and used within one week. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.<ref>[http://www.hc-sc.gc.ca/iyh-vsv/food-aliment/garlic-ail_e.html It's Your Health - Garlic-In-Oil<!-- Bot generated title -->]</ref> In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt and spices. In [[Eastern Europe]] the shoots are pickled and eaten as an appetizer. Immature scapes are tender and edible. They are also known as 'garlic spears', 'stems', or 'tops'. Scapes generally have a milder taste than cloves. They are often used in [[stir frying]] or prepared like [[asparagus]]. Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned and then [[stir-fried]] with eggs, meat, or vegetables. Mixing garlic with eggs and olive oil produces [[aioli]]. Garlic, oil, and a chunky base produce [[skordalia]]. Blending garlic, [[almond]], oil and soaked bread produces [[ajoblanco]]. About 1/4 [[teaspoon]] of dried powdered garlic is equivalent to one fresh clove. === Storage === Domestically, garlic is stored warm (above 18 °C or 64 °F) and dry, to keep it dormant (so that it does not sprout). It is traditionally hung; softneck varieties are often braided in strands called "plaits" or [[:fr:wikt:grappe|grappes]]. Garlic is often kept in oil to produce flavoured oil, however the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil at room temperature can support the growth of deadly [[Clostridium botulinum]]. Peeled cloves may be stored in [[wine]] or [[vinegar]] in the [[refrigerator]]<ref>[http://cecalaveras.ucdavis.edu/garlic.htm GARLIC: Safe Methods to Store, Preserve and Enjoy]</ref> Commercially, garlic is stored at 0 °C, also dry. <ref>[http://postharvest.ucdavis.edu/Produce/ProduceFacts/Veg/garlic.shtml Garlic Produce Facts<!-- Bot generated title -->]</ref> === Historical use === From the earliest times garlic has been used as a food. It formed part of the diet of the [[Israel]]ites in [[Egypt]] (Numbers 11:5) and of the labourers employed by [[Khufu (pharaoh)|Khufu]] in constructing the [[Great Pyramid of Giza|pyramid]]. Garlic is still grown in Egypt, but the [[Syria]]n variety is the kind most esteemed now (see [[Sir Henry Rawlinson|Rawlinson]]'s ''Herodotus'', 2.125). It was consumed by the ancient [[Ancient Greece|Greek]] and [[ancient Rome|Roman]] soldiers, sailors and rural classes ([[Virgil]], ''Ecologues'' ii. 11), and, according to [[Pliny the Elder]] (''[[Pliny's Natural History|Natural History]]'' xix. 32), by the [[Africa]]n peasantry. [[Galen]] eulogizes it as the "rustic's theriac" (cure-all) (see F Adams's ''Paulus Aegineta'', p. 99), and [[Alexander Neckam]], a writer of the [[12th century]] (see Wright's edition of his works, p. 473, 1863), recommends it as a [[palliative]] of the heat of the sun in field labor. In his ''Natural History'' Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (''N.H.'' xx. 23). Dr. T. Sydenham valued it as an application in confluent [[smallpox]], and, says Cullen (''Mat. Med.'' ii. p. 174, 1789), found some [[dropsy|dropsies]] cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary [[tuberculosis]] or [[phthisis]]. [[Image:Tacuinum sanitatis-garlic.jpg|thumb|left|Harvesting garlic, from ''[[Tacuinum sanitatis]]'', 15th century ([[Bibliothèque nationale]])]] Garlic was rare in traditional [[British cuisine|English cuisine]] (though it is said to have been grown in [[England]] before 1548), and has been a much more common ingredient in Mediterranean Europe. Garlic was placed by the ancient Greeks on the piles of stones at cross-roads, as a supper for [[Hecate]] ([[Theophrastus]], ''Characters, The Superstitious Man''); and according to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. (Pliny also states that garlic de-magnetizes [[loadstone]]s, which is not factual.)<ref>{{Cite journal | volume = 11 | pages = 326–345 | last = Lehoux | first = Daryn | title = Tropes, Facts, and Empiricism | journal = Perspectives on Science |date=2003 | url = http://personalpages.manchester.ac.uk/staff/daryn.lehoux/Tropes.pdf | doi = 10.1162/106361403773062678 }}</ref> The inhabitants of [[Pelusium]] in lower Egypt, who worshipped the onion, are said to have had an aversion to both onions and garlic as food. To prevent the plant from running to leaf, Pliny (''N.H.'' xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely means the development of small, less potent bulbs). === Medicinal use and health benefits=== {{nutritionalvalue | name=Garlic, raw | kJ=623 | protein=6.36 g | fat=0.5 g | carbs=33.06 g | fiber=2.1 g | sugars=1.00g | iron_mg=1.7 | sodium_mg=17 | betacarotene_ug=5 | opt1n=[[Manganese]] 1.672 mg | opt1v= | opt2n=[[selenium]] 14.2 mcg | opt2v= | calcium_mg=181 | magnesium_mg=25 | phosphorus_mg=153 | potassium_mg=401 | zinc_mg=1.16 | vitC_mg=31.2 | pantothenic_mg=0.596 | vitB6_mg=1.235 | folate_ug=3 | thiamin_mg=0.2 | riboflavin_mg=0.11 | niacin_mg=0.7 | right=1 | source_usda=1 }} <!-- {| class="toccolours" style="float:right; clear:right; font-size:80%; margin:0 0 1em 1em;" cellpadding="0" cellspacing=0 |- bgcolor=#EEE9BF<!--#dddddd--> <!--| colspan="2" align="center" |'''Components of garlic''' |- bgcolor=#F5F5DC | '''[[Phytochemical]]s''' || &nbsp;&nbsp; '''[[Nutrient]]s''' |- bgcolor=#ffffff | [[Allicin]] || &nbsp;&nbsp; [[Calcium]] |- bgcolor=#ffffff | [[Beta-carotene]] || &nbsp;&nbsp; [[Folate]] |- bgcolor=#ffffff | [[Beta-sitosterol]] || &nbsp;&nbsp; [[Iron]] |- bgcolor=#ffffff | [[Caffeic acid]] || &nbsp;&nbsp; [[Magnesium]] |- bgcolor=#ffffff | [[Chlorogenic acid]] || &nbsp;&nbsp; [[Manganese]] |- bgcolor=#ffffff | [[Diallyl disulfide]] || &nbsp;&nbsp; [[Phosphorus]] |- bgcolor=#ffffff | [[Ferulic acid]] || &nbsp;&nbsp; [[Potassium]] |- bgcolor=#ffffff | [[Geraniol]] || &nbsp;&nbsp; [[Selenium]] |- bgcolor=#ffffff | [[Kaempferol]] || &nbsp;&nbsp; [[Zinc]] |- bgcolor=#ffffff | [[Linalool]] || &nbsp;&nbsp; [[Thiamine|Vitamin B<sub>1</sub> (Thiamine)]] |- bgcolor=#ffffff | [[Oleanolic acid]] || &nbsp;&nbsp; [[Riboflavin|Vitamin B<sub>2</sub> (Riboflavin)]] |- bgcolor=#ffffff | [[P-coumaric acid]] || &nbsp;&nbsp; [[Niacin|Vitamin B<sub>3</sub> (Niacin)]] |- bgcolor=#ffffff | [[Phloroglucinol]] || &nbsp;&nbsp; [[Vitamin C]] |- bgcolor=#ffffff | [[Phytic acid]] || |- bgcolor=#ffffff | [[Quercetin]] || |- bgcolor=#ffffff | [[Rutin]] || |- bgcolor=#ffffff | [[S-Allyl cysteine]] || |- bgcolor=#ffffff | [[Saponin]] || |- bgcolor=#ffffff | [[Sinapic acid]] || |- bgcolor=#ffffff | [[Stigmasterol]] || |- bgcolor=#ffffff | [[Alliin]] || |- bgcolor=#F5F5DC | colspan="2" align="center" | ''Source: Balch p 97''<ref>Balch, Phyllis A. (2000). ''Prescription for Nutritional Healing'', 3rd ed. New York: Avery. p. 97.</ref> |} --> Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as the time that the Egyptian pyramids were built. Garlic is claimed to help prevent heart disease including [[atherosclerosis]], high [[cholesterol]], [[high blood pressure]], and [[cancer]].<ref>[http://www.umm.edu/altmed/articles/000245.htm University of Maryland Garlic]</ref> Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on vascular walls of animals.<ref>Sovova M, Sova P. [http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15218732&dopt=Abstract Pharmaceutical importance of Allium sativum L. 5. Hypolipemic effects in vitro and in vivo]. Ceska Slov Farm. 2004 May;53(3):117-23.]</ref> Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.<ref>Durak A, Ozturk HS, Olcay E, Guven C. [http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=15277094&dopt=Abstract Effects of garlic extract supplementation on blood lipid and antioxidant parameters and atherosclerotic plaque formation process of cholesterol-fed rabbits]. ''J Herb Pharmcother''. 2002;2(2):19-32.</ref> Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.<ref>Durak I, Kavutcu M, Aytac B, et al. [http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=Abstract&list_uids=15157944 Effects of garlic extract consumption on blood lipid and oxidant/antioxidant parameters in humans with high blood cholesterol]. ''J Nutr Biochem''. 2004 Jun;15(6):373-7.</ref> The known vasodilative effect of garlic is possibly caused by [[catabolism]] of garlic-derived [[polysulfides]] to [[hydrogen sulfide]] in red blood cells, a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell signaling molecule.<ref>[http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=pubmed&dopt=AbstractPlus&list_uids=17951430 Hydrogen sulfide mediates the vasoactivity of garlic].</ref> However, a [[randomized clinical trial]] funded by the [[National Institutes of Health]] (NIH) in the United States of America and published in ''[[Archives of Internal Medicine]]'' in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.<ref>[http://archinte.ama-assn.org/cgi/content/extract/167/4/325 Garlic - What We Know and What We Don't Know] Retrieved 27 February 2007 </ref><ref>[http://archinte.ama-assn.org/cgi/content/full/167/4/346 Effect of Raw Garlic vs Commercial Garlic Supplements on Plasma Lipid Concentrations in Adults With Moderate Hypercholesterolemia - A Randomized Clinical Trial] Retrieved 26 February 2007</ref> With regard to this clinical trial, theheart.org reports: {{cquote|Despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides... The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies.<ref>[http://www.theheart.org/article/772557.do Goodbye, garlic? Randomized controlled trial of raw garlic and supplements finds no effect on lipids] Retrieved 27 February 2007 </ref>}} In 2007 a BBC news story reported that ''Allium sativum'' may have beneficial properties, such as preventing and fighting the common cold.<ref>[http://news.bbc.co.uk/2/hi/health/1575505.stm Garlic 'prevents common cold'] 2007</ref> This assertion has the backing of long tradition. Traditional British herbalism used garlic for hoarseness and coughs, both as a syrup and in a salve made of garlic and lard, which was rubbed on the chest and back.<ref>[Grieve, Maud. (Mrs.). Garlic. A Modern Herbal. Hypertext version of the 1931 edition. Accessed: December 18, 2006. http://botanical.com/botanical/mgmh/g/garlic06.html]</ref> The [[Cherokee]] also used it as an [[expectorant]] for coughs and [[croup]].<ref>Hamel, Paul B. and Mary U. Chiltoskey 1975 Cherokee Plants and Their Uses -- A 400 Year History. Sylva, N.C. Herald Publishing Co. (p. 35)</ref> ''Allium sativum'' has been found to reduce [[platelet]] aggregation and [[hyperlipidemia]].<ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2291748&dopt=Abstract NCBI]</ref><ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9641475&dopt=Citation NCBI]</ref> Garlic is also alleged to help regulate [[glucose|blood sugar]] levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood [[homocysteine]] levels, and has shown to prevent some complications of [[diabetes mellitus]].<ref>[http://www.findarticles.com/p/articles/mi_m0FKA/is_n9_v58/ai_18643366 People with diabetes should say 'yes' to garlic by Patricia Andersen-Parrado, Better Nutrition, Sept 1996]</ref><ref>[http://www.umm.edu/altmed/ConsHerbs/Garlicch.html Garlic] - [[University of Maryland, Baltimore|University of Maryland Medical Center]]</ref> People taking [[insulin]] should not consume medicinal amounts of garlic without consulting a physician. ''Allium sativum'' may also possess [[cancer]]-fighting properties due to the presence of allylic sulfur compounds such as [[diallyl disulfide]] (DADs), believed to be an anticarcinogen.<ref>[http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T2C-4GNC66T-1&_user=65461&_coverDate=11%2F11%2F2005&_alid=372014156&_rdoc=1&_fmt=summary&_orig=search&_qd=1&_cdi=4915&_sort=d&_docanchor=&view=c&_acct=C000005458&_version=1&_urlVersion=0&_userid=65461&md5=820518b11b5a20da9ee16b1291fb56ea Abstract NCBI]</ref> In 1858, [[Louis Pasteur]] observed garlic's antibacterial activity, and it was used as an antiseptic to prevent gangrene during World War I and World War II.<ref>[http://www.findarticles.com/p/articles/mi_m3225/is_1_72/ai_n14786582 Health effects of garlic American Family Physician by Ellen Tattelman, July 1, 2005]</ref> More recently it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and [[halitosis]].<ref>Groppo, F.; Ramacciato, J.; Motta, R.; Ferraresi, P.; Sartoratto, A. (2007) "Antimicrobial activity of garlic against oral streptococci." Int. J. Dent. Hyg., 5:109–115.</ref> In modern [[naturopathy]], garlic is used as a treatment for [[intestinal worms]] and other intestinal parasites, both orally and as an anal [[suppository]]. Garlic cloves are used as a remedy for [[infection]]s (especially chest problems), digestive disorders, and fungal infections such as [[Candidiasis|thrush]].[http://mic.sgmjournals.org/cgi/content/full/151/10/3257][http://aac.asm.org/cgi/content/full/49/1/473] Garlic has been reasonably successfully used in [[AIDS]] patients to treat [[cryptosporidium]] in an uncontrolled study in China.<ref>Fareed G, Scolaro M, Jordan W, Sanders N, Chesson C, Slattery M, Long D, Castro C. [http://gateway.nlm.nih.gov/MeetingAbstracts/102220507.html The use of a high-dose garlic preparation for the treatment of Cryptosporidium parvum diarrhea]. NLM Gateway. Retrieved December 7, 2007.</ref> It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.<ref>John S. James. [http://www.aegis.com/pubs/atn/1988/ATN04901.html Treatment Leads on Cryptosporisiosis: Preliminary Report on Opportunistic Infection], ''AIDS TREATMENT NEWS'' No. 049 - January 29, 1988. Retrieved December 7, 2007.</ref> Garlic supplementation in rats along with a high protein diet has been shown to boost [[testosterone]] levels.<ref name="testosterone_Oi_et_al">{{cite journal | author=Oi Y, Imafuku M, Shishido C, Kominato Y, Nishimura S, Iwai K. | title=Garlic supplementation increases testicular testosterone and decreases plasma corticosterone in rats fed a high protein diet. | journal=Journal of Nutrition | year=2001 | pages=2150&ndash;6 | volume=131 | issue=8 | pmid=11481410 }}</ref> To maximise health benefits from consuming cooked garlic, it has been suggested to allow crushed or chopped garlic to rest for 15 minutes before use to allow enzyme reactions to occur.<ref>Tara Parker-Pope. "[http://well.blogs.nytimes.com/2007/10/15/unlocking-the-benefits-of-garlic/?WT.mc_id=HL-D-I-NYT-MOD-MOD-M004-ROS-1107-PH&WT.mc_ev=click&mkt=HL-D-I-NYT-MOD-MOD-M003-ROS-1107-PH Unlocking the Benefits of Garlic]," ''New York Times'', October 15, 2007. Retrieved December 7, 2007.</ref> However the primary compound of interest from this reaction, [[allicin]], is generally deactivated during cooking due to its instability, and may be more beneficial consumed raw. == Properties == When crushed, ''Allium sativum'' yields [[allicin]], a powerful [[antibiotic]] and anti-fungal compound ([[phytoncide]]). However due to poor [[bioavailability]] it is of limited use for oral consumption. It also contains [[alliin]], [[ajoene]], [[enzyme]]s, [[vitamin B]], [[mineral]]s, and [[flavonoid]]s. The percentage composition of the bulbs is given by E. Solly (''Trans. Hon. Soc. Loud.'', new ser., iii. p. 60) as water 84.09%, organic matter 13.38%, and inorganic matter 1.53% - that of the leaves being water 87.14%, organic matter 11.27% and inorganic matter 1.59%. [[Image:Czosnek2 1511.jpg|frame|Garlic flowerhead]] The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's [[cell (biology)|cell]]s are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several [[sulfur]]-containing compounds stored in the cell fluids. The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to evolve over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onions, shallots, or [[Leek (vegetable)|leeks]].<ref>McGee p. 310–311</ref> Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like [[bird]]s, [[insects]], and [[worm]]s from eating the plant.<ref>Macpherson ''et al.'' section "Conclusion"</ref> A large number of sulfur compounds contribute to the smell and taste of garlic. [[Diallyl disulfide]] is believed to be an important odour component. [[Allicin]] has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermoTRP ([[transient receptor potential]]) channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.<ref>Macpherson ''et al.''</ref> When eaten in quantity, garlic may be strongly evident in the diner's sweat and breath the following day. This is because garlic's strong smelling sulfur compounds are metabolized forming allyl methyl sulfide. ''Allyl methyl sulfide'' (AMS) cannot be digested and is passed into the [[blood]]. It is carried to the lungs and the skin where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time. This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh [[parsley]]. The herb is, therefore, included in many garlic recipes, such as [[Pistou]], [[Persillade]] and the garlic butter spread used in [[garlic bread]]. However, since the odour results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a [[sauna]]. Due to its strong odor, garlic is sometimes called the "stinking rose". Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent. However there is no evidence to suggest that garlic is actually effective for this purpose.<ref>[http://edis.ifas.ufl.edu/IN419 Mosquito Repellents<!-- Bot generated title -->]</ref> == Superstition and mythology == Garlic has been regarded as a force for both good and evil. A [[Christian mythology|Christian myth]] considers that after [[Satan]] left the [[Garden of Eden]], garlic arose in his left footprint, and onion in the right.<ref>{{cite book | author=Pickering, David | title=Cassell's Dictionary of Superstitions | publisher=Sterling Publishing | year=2003 | id=ISBN 0-304-36561-0}} p. 211</ref> In Europe, many cultures have used garlic for protection or white [[Magic (paranormal)|magic]], perhaps owing to its reputation as a potent preventative medicine.<ref name="asdf">{{cite book | author=McNally, Raymond T | title=In Search of Dracula | publisher=Houghton Mifflin | year=1994|id=ISBN 0-395-65783-0}} p. 120.</ref> Central European folk beliefs considered garlic a powerful ward against [[demon]]s, [[werewolf|werewolves]], and [[vampire]]s.<ref name="asdf">{{cite book | author=McNally, Raymond T | title=In Search of Dracula | publisher=Houghton Mifflin | year=1994 | id=ISBN 0-395-65783-0}} p. 120.</ref> To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.<ref>McNally p. 122; Pickering p. 211.</ref> The association of garlic to evil spirits may be based on the antibacterial, antiparasitic value of garlic, which could prevent infections that lead to delusions, and other related mental illness symptoms.<ref>[http://www.umm.edu/altmed/articles/000245.htm#Overview University of Maryland Garlic]</ref><ref>[http://www.immed.org/illness/Neurodegenerative%20Diseases.html Neurodegenerative diseases]</ref> In Northeastern India, it is believed that garlic mixed with water spread around the home will keep snakes from entering. {{Fact|date=January 2008}} In Tamil it is called as "Poondu" & in Hindi it is called as "lasan" == Cautions == * Known adverse effects of garlic include [[halitosis]] (non-bacterial), [[indigestion]], [[nausea]], [[emesis]] and [[diarrhea]].<ref name="UKMi">{{cite web | last = Hogg | first = Jennifer | title = Garlic Supplements | work = Complementary Medicines Summary | publisher = UK Medicines Information, [[National Health Service]] | date = [[2002-12-13]] | url = http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf | accessdate = 2007-07-07 }}</ref> * Garlic may interact with [[warfarin]], [[antiplatelets]], [[saquinavir]], [[antihypertensives]], Calcium channel blockers, [[hypoglycemic]] drugs, as well as other medications. Consult a health professional before taking a garlic supplement<ref name = "UKMi"/> or consuming excessive amounts of garlic. *Garlic can thin the blood similar to the effect of aspirin.<ref>[http://nccam.nih.gov/health/garlic/ Garlic - Allium sativum [NCCAM Herbs at a Glance&#93;<!-- Bot generated title -->]</ref> * Two outbreaks of [[botulism]] have been caused by consuming commercially produced garlic-in-oil preparations that were not properly preserved. It is especially important for home-preparation to use safe and tested [[Preservative|food-preservation methods]] to retard bacterial growth, such as including sufficient salt or acidity and keeping the mixture refrigerated. It is recommended to not keep home-preparations for more than a week.<ref>[http://www.ext.colostate.edu/safefood/newsltr/v9n4s06.html CSU SafeFood Newsletter, Summer 2005 - Vol 9 No. 4 - Botulinum Toxin: Friend or Foe]</ref><ref>[http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php Health Canada - Garlic-in-Oil]</ref> * While culinary quantities are considered safe for consumption, very high quantities of garlic and garlic supplements have been linked with an increased risk of bleeding, particularly during [[pregnancy]] and after surgery and [[child birth]].<ref>[http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-garlic.html MedlinePlus Herbs and Supplements: Garlic (Allium sativum L.)<!-- Bot generated title -->]</ref><ref name = "UKMi"/> Some breastfeeding mothers have found their babies slow to feed and have noted a garlic odour coming from their baby when they have consumed garlic.<ref>[http://www.mayoclinic.com/health/garlic/NS_patient-garlic Mayo Clinic, garlic advisory]</ref><ref name = "UKMi"/> The safety of garlic supplements had not been determined for children.<ref>[http://www.mayoclinic.com/health/garlic/NS_patient-garlic Mayo Clinic, garlic advisory]</ref> * The side effects of long-term garlic supplementation, if any exist, are largely unknown and no FDA-approved study has been performed. However, garlic has been consumed for several thousand years without any adverse long-term effects, suggesting that modest quantities of garlic pose, at worst, minimal risks to normal individuals. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.<ref>[http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-garlic.html MedlinePlus Herbs and Supplements: Garlic (Allium sativum L.)<!-- Bot generated title -->]</ref> * Some degree of liver toxicity has been demonstrated in rats, particularly in large quantities<ref>[http://www.ncbi.nlm.nih.gov/sites/entrez?cmd=Retrieve&db=PubMed&list_uids=8644128&dopt=Citation Histopathological effects of garlic on liver and l...[Toxicol Lett. 1996&#93; - PubMed Result<!-- Bot generated title -->]</ref> * There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment.<ref>[http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=11600262&dopt=Abstract Abstract]</ref> On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities is discouraged. In particular, topical application of raw garlic to young children is not advisable.<ref>Garty, B.-Z. (1993) Garlic burns. Pediatrics, 91: 658–659. </ref> * Garlic and onions may be toxic to cats and dogs.<ref>[http://www.petsbynature.com/Garlic.htm Pets By Nature Garlic Toxic to Pets<!-- Bot generated title -->]</ref> ==References== ===Notes=== {{Reflist|2}} ===Bibliography=== *{{cite book | author=McGee, Harold | title=On Food and Cooking (Revised Edition) | publisher=Scribner | year=2004 | id=ISBN 0-684-80001-2}} pp 310&ndash;313: The Onion Family: Onions, Garlic, Leeks. *{{cite book | author=Salunkhe, D.K.; Kadam, S.S. | title=Handbook of Vegetable Science and Technology | publisher=Marcel Dekker | year=1998 | id=ISBN 0-8247-0105-4}} *{{cite book | author=Koch, H. P.; Lawson, L. D. | title=Garlic. The Science and Therapeutic Application of Allium sativum L. and Related Species (Second Edition) | publisher=Williams & Wilkens | year=1996 | id=ISBN 0-683-18147-5}} *James Mellgren (2003). * Hamilton, Andy (2004). [http://www.selfsufficientish.com/garlic.htm Selfsufficientish - Garlic]. Retrieved [[1 May]] [[2005]]. * R. Kamenetsky, I. L. Shafir, H. Zemah, A. Barzilay, and H. D. Rabinowitch (2004). Environmental Control of Garlic Growth and Florogenesis. ''J. Am. Soc. Hort. Sci.'' 129: 144–151. * {{cite journal | author=Lindsey J. Macpherson, Bernhard H. Geierstanger, Veena Viswanath, Michael Bandell, Samer R. Eid, SunWook Hwang, and Ardem Patapoutian | title=[http://www.current-biology.com/content/article/fulltext?uid=PIIS096098220500391X The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin] | journal=Current Biology | volume=15 | issue=May 24 | year=2005 | pages=929–934}} * Balch, P. A. (2000). ''Prescription for Nutritional Healing'', 3rd ed. New York: Avery. * Block, E. (1985). The chemistry of garlic and onions. ''Scientific American'' 252 (March): 114–119. * Block, E. (1992). The organosulfur chemistry of the genus Allium &mdash; implications for organic sulfur chemistry. ''Angewandte Chemie International Edition'' 104: 1158–1203. * Breithaupt-Grogler, K., et al. (1997). Protective effect of chronic garlic intake on elastic properties of aorta in the elderly. ''Circulation'' 96: 2649–2655. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9355906&dopt=Citation Abstract]. * Efendy, J. L., et al. (1997). The effect of the aged garlic extract, 'Kyolic', on the development of experimental atherosclerosis. ''Atherosclerosis'' 132: 37–42. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9247357&dopt=Citation Abstract]. * Japanese garlic.[http://2298.jp/ にんにく]. * Gardner, C. D.; Lawson, L. D.; Block, E.; Chatterjee, L. M.; Kiazand, A.; Balise, R. R.; Kraemer, H. C. (2007) The effect of raw garlic vs. garlic supplements on plasma lipids concentrations in adults with moderate hypercholesterolemia: A clinical trial. "Archives of Internal Medicine" 167: 346–353. * Garty, B.-Z. (1993) Garlic burns. "Pediatrics" 91: 658–659. * Hile, A. G.; Shan, Z.; Zhang, S.-Z.; Block, E. (2004). [http://dx.doi.org/10.1021/jf035181d Aversion of European starlings (Sturnus vulgaris) to garlic oil treated granules: garlic oil as an avian repellent. Garlic oil analysis by nuclear magnetic resonance spectroscopy]. ''Journal of Agricultural and Food Chemistry'' 52: 2192–2196. * Jain, A. K. (1993). [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8506890&dopt=Citation Can garlic reduce levels of serum lipids? A controlled clinical study]. ''American Journal of Medicine'' 94: 632–635. * Lawson, L. D.; Wang, Z. J. (2001). [http://dx.doi.org/10.1021/jf001287m Low allicin release from garlic supplements: a major problem due to sensitivities of alliinase activity]. ''Journal of Agricultural and Food Chemistry'' 49: 2592–2599.] *Lemar, K.M.; Turner, M.P.; Lloyd, D. (2002) Garlic (Allium sativum) as an anti-Candida agent: a comparison of the efficacy of fresh garlic and freeze-dried extracts. Journal of Applied Microbiology 93 (3), 398–405 [http://dx.doi.org/10.1046/j.1365-2672.2002.01707.x Abstract] * Mader, F. H. (1990). Treatment of hyperlipidemia with garlic-powder tablets. ''Arzneimittel-Forschung/Drug Research'' 40 (2): 3–8. [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=2291748&dopt=Abstract Abstract]. *Shufford, J.A.; Steckelberg, J.M.; Patel, R. (2005) Antimicrob Agents Chemother. January; 49(1): 473.Effects of Fresh Garlic Extract on Candida albicans Biofilms [http://www.pubmedcentral.nih.gov/articlerender.fcgi?tool=pubmed&pubmedid=15616341 Letter] * Silagy, C., and Neil, A. (1994). [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=8169881&dopt=Citation Garlic as a lipid-lowering agent - a meta-analysis]. ''Journal of the Royal College of Physicians'' 28 (1): 2–8. * Steiner, M., and Lin, R.S. (1998). [http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=9641475&dopt=Citation Changes in platelet function and susceptibility of lipoproteins to oxidation associated with administration of aged garlic extract]. ''Journal of Cardiovascular Pharmacology'' 31: 904–908. * Yeh, Y-Y., et al. (1999). Garlic extract reduces plasma concentration of homocysteine in rats rendered folic acid deficient. ''FASEB Journal'' 13(4): Abstract 209.12. * Yeh, Y-Y., et al. (1997). Garlic reduced plasma cholesterol in hypercholesterolemic men maintaining habitual diets. In: Ohigashi, H., et al. (eds). ''Food Factors for Cancer Prevention''. Tokyo: Springer-Verlag. [http://0-www.ncbi.nlm.nih.gov.library.unl.edu/books/bv.fcgi?rid=hstat1.biblist.28581 Abstract]. ===Films=== *1980 - ''[[Garlic Is as Good as Ten Mothers]]''. Directed by [[Les Blank]]. == External links == {{wiktionary|garlic}} *[http://au.lifestyle.yahoo.com/b/better-homes-gardens/7638/growing-garlic/ Better Homes and Gardens tips for growing garlic] *[http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?AC=QBE_QUERY&BU=http%3A%2F%2Fdatabase.prota.org%2Fsearch.htm&TN=PROTAB~1&QB0=AND&QF0=Species+Code&QI0=Allium+sativum&RF=Webdisplay PROTAbase on ''Allium sativum''] *[http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Allium+sativum Garlic]: Plants For a Future database {{cookbook}} *[http://www.dailymunch.com/2008/05/how-to-roast-garlic.html How to Roast Garlic] {{Herbs & spices}} '' [[Category:Garlic| ]] [[Category:Allium]] [[Category:Herbs]] [[Category:Medicinal plants]] [[Category:Root vegetables]] [[Category:Antifungals]] [[ar:ثوم]] [[ay:Ajusa]] [[zh-min-nan:Soàn-thâu]] [[bs:Bijeli luk]] [[bg:Чесън]] [[ca:All]] [[cs:Česnek kuchyňský]] [[cy:Garlleg]] [[da:Hvidløg]] [[de:Knoblauch]] [[dv:ލޮނުމެދު]] [[et:Küüslauk]] [[el:Σκόρδο]] [[es:Allium sativum]] [[eo:Ajlo]] [[eu:Baratxuri]] [[fa:سیر (گیاه)]] [[fr:Ail cultivé]] [[fur:Ai]] [[gl:Allo]] [[zh-classical:蒜]] [[ko:마늘]] [[hsb:Prawy kobołk]] [[id:Bawang putih]] [[it:Allium sativum]] [[he:שום]] [[ht:Lay]] [[la:Allium]] [[lb:Knuewelek]] [[lt:Valgomasis česnakas]] [[hu:Fokhagyma]] [[ml:വെളുത്തുള്ളി]] [[ms:Bawang putih]] [[nl:Knoflook]] [[ja:ニンニク]] [[no:Hvitløk]] [[oc:Alh cultivat]] [[pl:Czosnek pospolity]] [[pt:Alho]] [[ro:Usturoi]] [[qu:Ahus]] [[ru:Чеснок]] [[scn:Agghia]] [[simple:Garlic]] [[sk:Cesnak kuchynský]] [[sl:Česen]] [[sr:Бели лук]] [[fi:Valkosipuli]] [[sv:Vitlök]] [[th:กระเทียม]] [[vi:Tỏi]] [[tr:Sarımsak]] [[uk:Часник]] [[ur:لہسن]] [[wa:A (plante)]] [[yi:קנאבל]] [[zh:大蒜]]