Garlic Facts, Health Benefits and Nutritional Value, what is the scientific name of garlic?
Allium sativum is a species of garlic.The onion, chive, Welsh onion and Chinese onion are close relatives.It is native to Central Asia and northeastern Iran and has been used for thousands of years.It is known to ancient Egyptians and has been used as a traditional medicine.China produces 80% of the world's garlic.[8]
The Old English word for garlic is garlac, meaning'spear-shaped leek'.10
Allium sativum is a perennial flowering plant.It has a flower stem that can grow up to 3 feet.The leaf blade is flat, linear, solid, and wide with an acute apex.Pink to purple flowers may be produced from July to September in the Northern Hemisphere.The clove has an inner sheath that protects it from the smell of the bulb.Most of the cloves in the bulb are asymmetric in shape, except for those closest to the center.As far north as Alaska, garlic can be grown if it is planted at the proper time and depth.Shemaphrodite flowers are produced.It is pollinated by insects.[13]
The inability to cross test with wild relatives limits the ability to identify the progenitor of common garlic.Garlic is similar to the wild species Allium longicuspis, which grows in central and southwestern Asia.Because Allium longicuspis is mostly sterile, it's not certain that it is the descendant ofAllium sativum.There are other candidates that are native to the Middle East that have been suggested.It was [13].
In areas where it has become naturalized, allium sativum grows in the wild.The wild garlic, "crow garlic," and "field garlic" of Britain are members of the species Allium ursinum.Common weeds in North America are allium vineale and Allium canadense.The so-called elephant garlic is actually a wild leek.In China, single clove garlic is called pearl or solo garlic.
There are hundreds of varieties or cultivars of A. sativum.
The main center of garlic diversity is from Central Asia.[19]
Garlic can be grown year-round in mild climates.While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is asexual.cloves can be planted six weeks before the soil freezes.The goal is to have the bulbs produce only roots.The harvest is late spring or early summer.
Garlic plants can be grown close together, leaving enough space for the bulbs to mature, and are easy to grow in containers of sufficient depth.Garlic is hardy in USDA climate zones 4–9 and does well in loose, dry, well-drained soils.It is important to pick large bulbs from which to separate cloves when planting garlic.Proper spacing in the planting bed will increase the bulb size.Garlic plants are capable of growing in a wide range of soil conditions, but prefer a soil with a high organic material content.There are no comments at this time.
There are two types of garlic, hardneck garlic and soft neck garlic.The latitude where the garlic is grown affects the choice of type.Softneck garlic is usually grown closer to the equator and produces small, tightly-packed cloves.[20]
The garlic's energy is focused on the bulb growth.The scapes can be eaten raw or cooked.[22][23]
Garlic plants don't get affected by many pests or diseases.rabbits and moles are repelled by garlic plants.The California Department of Food and Agriculture conducts a certification program to assure freedom from white rot disease caused by Stromatinia cepivora, two pathogens that can both destroy a crop as well as remain in the soil indefinitely.Pink root is a disease that stunts the roots and turns them pink or red.The garlic is attacked by the leek moths.[25]
China accounted for over 70% of the world production of garlic in the year.[8]
The sulfur- containing compounds allicin, ajoene, diallyl polysulfides, vinyldithiins, and S-allylcysteine can be found in fresh or crushed garlic.
Damage to the plant's cells causes the production of the chemicals that make up the garlic flavor.When a cell is broken by chopping, chewing, or crushing, the sulfur-Containing compounds in the cell fluids are destroyed.The resulting compounds are responsible for the garlic's strong smell and sharp taste.Some of the compounds react over time.[28]
Garlic has the highest concentrations of initial reaction products in the onion family, making it much more potent than other onions.Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, discouraging animals such as birds, insects, and worms from eating the plant.Because of this, garlic has been used to keep pests away.There is a citation needed.
There are a lot of sulfur compounds in garlic.The "hot" sensation of raw garlic is caused by the compound Allicin.The burning sense of heat in foods is caused by the opening of thermo-transient potential channels.The process of cooking garlic mellows its spiciness.Allicin, along with its decomposition products diallyl disulfide and dialLYl trisulfide, are major contributors to the characteristic odor of garlic.[3]
Garlic is sometimes called the "stinking rose" because of its strong odor.The diner's sweat and garlic breath may be indicative of how much garlic they have eaten.Allyl methyl sulfide is formed by garlic's strong-smelling sulfur compounds.AMS can't be eaten and is passed into the blood.It is carried from the lungs to the skin.The effect of eating garlic may be present for a long time since it takes several hours to digest and release AMS.[3]
The phenomenon of garlic breath can be alleviated by eating parsley.The garlic butter spread used in garlic bread is one of the many garlic recipes that include the herb.
Because of the AMS in the bloodstream, it is thought to act as a mosquito deterrent, but there is no evidence that it works.[31]
Sulfur compounds in garlic are responsible for turning garlic green or blue.Pyrroles, clusters of carbon-nitrogen rings, can be made under these conditions.These rings can be linked together.Ring structures absorb light and make it appear colored.The molecule looks red, blue, and green, similar to the plant chlorophyll.The pyrrole pigments are safe to eat.[34]
Similar to a color change in onion caused by reactions of amino acids with sulfur compounds, garlic can turn green after cutting.36 and 37
Garlic has been cultivated in Mesopotamia for at least 4,000 years.The use of garlic in China and Egypt goes back thousands of years.The tomb of Tutankhamun contained well-preserved garlic.The ancient Greek and Roman soldiers, sailors, and rural classes consumed it.According to Pliny the Elder, there are 11.The African peasantry wrote about it.The ancient Greeks placed garlic on the stones at the crossroads as a supper for Hecate.
Garlic is a common ingredient in Mediterranean Europe, though it was rare in traditional English cuisine.The c. 1300 Assize of Weights and Measures, an English statute dated to the 13th century, deals with standardized units of garlic production, sale, and taxation.40
In his Natural History, Pliny gave a list of conditions in which garlic was beneficial.There are 23 words.The "rustic's theriac" (cure-all) was Eulogized by Galen in the second century.Avicenna recommended garlic for the treatment of arthritis, snake and insect bites, parasites, chronic cough, and as an antibiotic.Alexander Neckam, a writer from the 12th century, discussed it as a way to relieve the heat of the sun in field labor.In the 17th century, it was valued as an application in confluent smallpox, and in 1789, some dropsies were cured by it alone.[41]
The bulb of the garlic plant is used the most.The garlic bulbs are usually divided into several parts called cloves.Garlic cloves can be eaten raw or cooked.They have a spicy flavor that mellows with cooking.The distinctive smell is due to organosulfur compounds including allicin present in fresh garlic cloves and ajoene which forms when they are crushed or chopped.Allyl methyl sulfide is responsible for garlic breath.[42]
The garlic plant can be eaten.The leaves and flowers on the head can be eaten.They have a milder flavor than the bulbs and are eaten immature and still tender.Immature garlic can be pulled and sold as green garlic.When green garlic is allowed to grow past the "scallion" stage, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves as a mature bulb.48
Green garlic has a garlic flavor and aroma.Green garlic can be cooked in soup or a hot pot in Southeast Asian.It is abundant and low-priced.The immature flower stalks are marketed for uses similar to asparagus in stir-fries.There are no comments at this time.
The garlic plant's "skin" covering each clove and root cluster is inedible or rarely eaten.In Korea immature whole heads are sometimes prepared with the tender skins intact, though the papery, protective layers of "skin" over various parts of the plant are generally discarded.The root cluster is the only part of the bulb that is not usually considered appetizing.
An alternative is to coat the cloves with olive oil and roast them in the oven.The garlic can be squeezed from one end of the clove or the root end.Black garlic is sweet and syrupy and is exported to the United States, United Kingdom, and Australia.
Garlic may be applied to different kinds of bread, usually in a medium of butter or oil, to create a variety of classic dishes.The different cooking methods have an effect on the flavor.It is often used with onions, tomatoes, or ginger.
Immature scapes can be eaten.They are called "garlic spears", "stems" or "tops".The cloves have a stronger taste than the scapes.They are often used in stir frying.In Asia, garlic leaves are a popular vegetable.The leaves are cut, cleaned, and then stir- fried.
There is a difference in the taste of garlic powder and fresh garlic.The amount of garlic powder that can be used as a substitute for fresh garlic is 1/6th of a clove.
Garlic is a fundamental component in a lot of dishes in different parts of the world.Latin American seasonings use garlic.[51]
Garlic cloves can be used to flavor oils.The infused oils are used to season vegetables, meats, breads, and pasta.A basic ingredient in dipping fish sauce is garlic, along with chopped fresh chilis, lime juice, sugar, and water.Chili oil with garlic is a popular dipping sauce in East and Southeast Asia.The Vietnam chili garlic sauce is a popular dip in North America and Asia.
Young bulbs are put in a mixture of sugar, salt, and spices for three to six weeks.The shoots are eaten as an aperitif in eastern Europe.In northern China, laba garlic is a type of garlic served with dumplings to celebrate the Chinese New Year.[3]
Garlic is used in many food items in Middle Eastern and Arabic cooking.In countries such as Jordan and Lebanon, garlic is crushed together with olive oil and salt to make a Middle Eastern garlic sauce called Toum.Toum is often served with chicken or other meat dishes.An Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and salt is a key component.
British and other European cuisine uses lightly smoked garlic.It's prized for stuffing poultry and game.
Aioli is created by mulsifying garlic with olive oil.Skordalia is produced by garlic, oil, and a large base.Blending garlic, almond, oil, and soaked bread produces ajoblanco.Tzatziki, yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.
Garlic is stored warm and dry in the country.It is hung and braided in strands called plaits or grappes.cloves can be stored in wine orvinegar in the refrigeratorIn a dry, low-humidity environment, garlic can be stored at 0 C.If the tops remain attached, garlic will keep longer.There are no comments at this time.
The practice of keeping garlic in oil to make flavored oil requires measures to be taken to prevent the garlic from spoiling, which may include Clostridium botulinum.Acidification with a mild solution of vinegar reduces the growth ofbacteria.The use of garlic in oil must be done within one month to avoid spoilage.Garlic is dried at low temperatures to preserve its activity and can be rehydrated to reactivate it.[54]
In high humidity, garlic can be affected by Penicillium decay, also known as blue mold or green mold.White patches of mycelium, which turn blue or green with sporulation, may first appear as soft or water-soaked spots.Propagation is delayed at a low temperature of -4 degrees.One may only see the white mycellium during early stages in refrigerated cloves.There are two species of Penicillium identified in blue mold.
There is no clear long-term effect on cardiovascular morbidity and mortality when it comes to the effects of garlic on hypertension.There was no correlation between garlic consumption and lipoprotein(a) levels in a 2016 meta-analysis.People taking anticoagulant medication are cautioned about consuming garlic because it might reduce platelet aggregation.7 and 64 were used.
A meta-analysis of case-control and cohort studies found a moderate inverse association between garlic intake and some cancers of the upper GI tract.There was a meta-analysis that found a decrease in stomach cancer associated with garlic intake.There was a correlation between the incidence of stomach cancer and the consumption of allium vegetables and garlic.A meta-analysis of observational epidemiological studies found that garlic consumption was associated with a lower risk of stomach cancer in Korean people.70
There was no effect of garlic on colorectal cancer.There is no evidence that garlic supplements or allium vegetables have an effect on colorectal cancer.72
There was limited evidence for an association between higher garlic consumption and reduced risk of cancer, but the studies were suspected of having publication bias.A meta-analysis of epidemiological studies found garlic to be associated with decreased risk of cancer.73
There was insufficient evidence to determine the effects of garlic on the common cold.There was no high-quality evidence for garlic having a significant effect on the cold.It was 7 and 75.
The sticky juice within the bulb cloves can be used to mend glass and porcelain.The European Union and the UK have approved the use of a garlic-derived polysulfide product to control cabbage root fly and red mite in poultry.[75]
Bad breath and body odor can be caused by garlic, which is described as a garlic smell to sweat.This is caused byAMS.AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds, and from there to the lungs, causing bad breath; see garlic breath.A partial and imperfect solution to the smell is washing the skin with soap.Studies show that drinking milk and eating garlic at the same time can reduce bad breath.If you mix garlic with milk in the mouth you can reduce the smell.The most effective way to reduce the smell is with plain water, mushrooms, and basil.[78]
The green, dry "folds" in the center of the garlic clove are very strong.Sulfur compounds produced by crushing or chewing fresh garlic include ajoene, allyl polysulfides, and vinyldithiins.It is possible that aged garlic has some activity due to the presence of S-allylcysteine.
Some people have allergies to garlic.In rare cases, anaphylaxis, symptoms can include nausea, breathing difficulties, and mouth and throat ulcerations.Positive tests to diallyl disulfide, allylpropyldisulfide and allylmercaptan are present in garlic.People who suffer from garlic allergies are sensitive to many other plants, including onions, chives, leeks, shallots, garden lilies, ginger, and bananas.
Several reports of serious burns resulting from garlic being applied to the skin indicate care must be taken for these uses, usually testing a small area of skin using a low concentration of garlic.The use of raw garlic on a daily basis is discouraged on the basis of numerous reports of burns to children.It is not advisable to apply raw garlic to young children.[80]
There are no known side effects of long-term garlic supplements.Possible side effects include sweating, dizziness, allergic reactions, bleeding, and menstrual irregularity.[7]
Some breastfeeding mothers have found that their babies can be slow to feed after consuming garlic.It took 80 years for [6][80] to happen.
A higher risk of bleeding can be caused by taking higher-than-recommended doses of garlic.The quinolone family of antibiotics, as well as other medications, may interact with garlic.It is possible that alliums are toxic to cats or dogs.[83]
Garlic is thought to be a force for good and evil.Garlic has been used for protection in Europe, perhaps due to its reputation in folk medicine.Garlic was considered a powerful ward against demons and other supernatural beings.Garlic can be rubbed on chimneys and keyholes to ward off vampire attacks.It was 83 and 84.
In the ancient Korean kingdom of Gojoseon, eating nothing but 20 cloves of garlic and a bundle of Korean mugwort for 100 days allowed a bear to be transformed into a woman.[85]
The name for garlic in Persian is, which begins, and it is one of the essential items in a Haft-sin, a traditional New Year's display.
It is not recommended to eat raw garlic before going to the mosque in Islam.This is based on hadith.[86]
In the serving size of 1–3 cloves, garlic provides no significant nutrition with the content of all essential vitamins below 10% of the daily value.When expressed per 100 grams, garlic contains vitamins B6 and C, as well as minerals such as calcium and magnesium.Garlic is a moderate source of certain B vitamins, including thiamin and pantothenic acid, as well as the minerals calcium, iron, and zinc, per 100 gram serving.