Garlic (Allium L.) is a genus of plants from the Amaryllidaceae family, including about 700 species cultivated or found in the wild throughout the Northern Hemisphere, mainly in the temperate zone.

The following are important as edible plants: common garlic, common onion, leek and chives, many species are cultivated as ornamental.

Garlic is native to Northeast Asia and has been around for at least five thousand years. Confucius and the Chinese poet, physician and naturalist Tao Hong-Jing wrote about him. Garlic heads are found in the paintings inside the Cheops Pyramid, in the Knossos Palace in Crete, and in the ruins of Pompeii and Herculaneum.

Chemistry

Garlic contains numerous volatile and non-volatile sulfur compounds which give it its characteristic pungent smell.

Activity

When administered orally, the compounds contained in garlic are bactericidal, stimulate digestion and lower blood pressure. In the digestive tract, they destroy various strains of pathogenic bacteria, both susceptible and resistant to antibiotics. They are also active against some pathogenic fungi, for example Candida albicans. Garlic sulfur compounds are absorbed in the digestive tract, reaching the liver, they increase the secretion of bile and its flow through the biliary tract. They also significantly lower blood pressure, so people with hypotension who consume a lot of garlic must take this effect into account. Active substances transported from the bloodstream to various organs (especially the kidneys and lungs) are antibacterial. They are partially excreted in the urine, then they disinfect the urinary tract.

Garlic also lowers blood cholesterol, so it has anti-atherosclerotic effects.

Some of these compounds, as well as some of their metabolites, pass into the lungs and are exhaled, bactericidal in the bronchi, throat and mouth, giving the breath a strong characteristic smell.

Application in medicine

Garlic is widely used, especially in home medicine, to help with a variety of ailments. It is especially often used in cases of colds. Many people prepare a tincture on garlic cloves that can act as an adjunct in the treatment of mild digestive disorders, gastroenteritis, urinary tract infections, as well as atherosclerosis and hypertension. However, it must not be forgotten that this is an adjuvant that can never replace the medications prescribed by a doctor!

Garlic as a spice

Garlic is a spice (or vegetable, if you prefer) commonly used in our kitchen. It is an indispensable addition to roasted meats, stews, poultry or various cold meats (especially sausages).

Many people also like fresh country bread with lard (or butter), salt, pepper, and finely chopped garlic. However, it should be remembered that such a delicacy can be eaten with the family only in accordance with the principle of “all or no one”, because the smell emitted by its consumers may be unbearable by outsiders. Sometimes you can find out about it in public transport. So before planned public events, however, it is worth being moderate.

AUTHOR: Dr. n. farm. Andrzej Tarasiuk