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07-SEPTEMBER-2008 03:17:44 - Garlic Garlic Allium sativum, known as garlic from William Woodville, Medical Botany, 1793. Allium sativum, known as garlic from William Woodville, Medical Botany, 1793. Scientific classification Kingdom: Plantae Division: Magnoliophyta Class: Liliopsida Order: Asparagales Family: Alliaceae Subfamily: Allioideae Tribe: Allieae Genus: Allium Species: A. sativum Binomial name Allium sativum L. Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae. Its close relatives include the onion, the shallot, the leek and the chive. 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.1. A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves. The cloves are used as seed, for consumption raw or cooked, and for medicinal purposes. The leaves, stems 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. Contents 1 Origin and distribution 2 Side Effects 3 Cultivation 3.1 Production trends 4 Uses 4.1 Culinary uses 4.2 Storage 4.3 Historical use 4.4 Medicinal use and health benefits 5 Properties 6 Spiritual and Religious Perceptions of Garlic 7 Cautions 8 References 8.1 Notes 8.2 Bibliography 9 See also 10 External links Origin and distribution Garlic output in 2005 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.2 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.3 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 weeds in fields.4 One of the best known garlics, the so-called elephant garlic, is actually a wild leek Allium ampeloprasum. Side Effects After eating a large quantity of garlic, as mentioned previously, a person will usually have halitosis. Their sweat and excreted oils will also smell like garlic. If an extremely large amount of garlic has been consumed, the person's mucus, if they are a woman vaginal discharge, dandruff, and even earwax will also smell like garlic. Washing the body with soap will not take away the scent, although perfumes will mask the scent. The smell usually fades over the course of several days. Cultivation Garlic growing in a container 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.1 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. Top Ten Garlic Producers - 2005 Country Production Int $1000 Footnote Production MT Footnote Flag of the People's Republic of China People's Republic of China 8,490,020 C 11,093,500 F Flag of India India 385,910 C 500,000 F Flag of South Korea Republic of Korea 270,137 C 350,000 F Flag of the United States United States 182,890 C 236,960 F Flag of Russia Russia 177,519 C 230,000 Flag of Egypt Egypt 125,094 C 162,077 Flag of Spain Spain 112,145 C 145,300 Flag of Argentina Argentina 110,166 C 142,735 F Flag of Ukraine Ukraine 105,739 C 137,000 Taiwan 93,390 C 121,000 F No symbol = official figure,F = FAO estimate, = Unofficial figure, C = Calculated figure; Production in Int $1000 have been calculated based on 1999-2001 international prices Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision Uses Culinary uses Garlic being crushed using a garlic press. Garlic being crushed using a garlic press. Garlic bulbs and individual cloves, one peeled. Garlic bulbs and individual cloves, one peeled. Garlic scapes are often harvested early so that the bulbs will grow bigger. 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, Southern Europe, and parts of 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.5 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 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 refrigerator6 Commercially, garlic is stored at 0 °C, also dry. 7 Historical use From the earliest times garlic has been used as a food. It formed part of the diet of the Israelites in Egypt Numbers 11:5 and of the labourers employed by Khufu in constructing the pyramid. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now see Rawlinson's Herodotus, 2.125. It was consumed by the ancient Greek and Roman soldiers, sailors and rural classes Virgil, Ecologues ii. 11, and, according to Pliny the Elder Natural History xix. 32, by the African 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 ion of his works, p. 473, 1863, recommends it as a palliative of the heat of the sun in field labor. In the account of Korea's establishment as a nation, Gods were said to have given mortal women with bear and tiger temperaments immortal's black garlic before mating with them. This is a genetically unique six clove garlic that was to have given the women supernatural powers and immortality. This garlic is still cultivated in taoist a few mountains today. 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 dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis. Harvesting garlic, from Tacuinum sanitatis, 15th century Bibliothèque nationale Harvesting garlic, from Tacuinum sanitatis, 15th century Bibliothèque nationale Garlic was rare in traditional English cuisine though it is said to have been grown in England before 1548, and has been a much more common ingredient in Merranean 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 loadstones, which is not factual.8 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 Garlic, raw Nutritional value per 100 g 3.5 oz Energy 150 kcal 620 kJ Carbohydrates 33.06 g - Sugars 1.00g - Dietary fiber 2.1 g Fat 0.5 g Protein 6.36 g - β-carotene 5 μg 0% Thiamin Vit. B1 0.2 mg 15% Riboflavin Vit. B2 0.11 mg 7% Niacin Vit. B3 0.7 mg 5% Pantothenic acid B5 0.596 mg 12% Vitamin B6 1.235 mg 95% Folate Vit. B9 3 μg 1% Vitamin C 31.2 mg 52% Calcium 181 mg 18% Iron 1.7 mg 14% Magnesium 25 mg 7% Phosphorus 153 mg 22% Potassium 401 mg 9% Sodium 17 mg 1% Zinc 1.16 mg 12% Manganese 1.672 mg selenium 14.2 mcg Percentages are relative to US recommendations for adults. Source: USDA Nutrient database 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.9 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.10 Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.11 Another study showed that supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.12 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.13 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.1415 With regard to this clinical trial, theheart.org reports: 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.16 In 2007 a BBC news story reported that Allium sativum may have beneficial properties, such as preventing and fighting the common cold.17 This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.18 The Cherokee also used it as an expectorant for coughs and croup.19 Allium sativum has been found to reduce platelet aggregation20212223 and hyperlipidemia.242325 Garlic is also alleged to help regulate 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.2627 People taking insulin should not consume medicinal amounts of garlic without consulting a physician. 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.28 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.29 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 infections especially chest problems, digestive disorders, and fungal infections such as thrush.23 Garlic has been reasonably successfully used in AIDS patients to treat cryptosporidium in an uncontrolled study in China.30 It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.31 Garlic supplementation in rats along with a high protein diet has been shown to boost testosterone levels.32 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, enzymes, vitamin B, minerals, and flavonoids. 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%. Garlic flowerhead Garlic flowerhead The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles 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 leeks.33 Although people have come to enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals like birds, insects, and worms from eating the plant.34 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.35 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.36 Spiritual and Religious Perceptions of Garlic Garlic has been regarded as a force for both good and evil. A Christian myth considers that after Satan left the Garden of Eden, garlic arose in his left footprint, and onion in the right.37 In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine.38 Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires.38 To ward off vampires, garlic could be worn, hung in windows or rubbed on chimneys and keyholes.39 In Taoism, six clove black garlic is used as part of the process of modifying a Taoist's genetics. It supposedly endows the user immortality by intensifying their vital energy or chi. 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.4041 Garlic is called lassan in Hindi and related Sanskrit-based languages such as Gujarati. In both Hinduism and Jainism, garlic is considered to stimulate and warm the body and to increase one's desires. Hindus generally avoid using garlic and the related onion in the preparation of foods for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis. In connection with the odor associated with garlic, Islam views eating garlic and subsequently going to the mosque as inappropriate. Whoever has eaten garlic should not approach our mosque, indicated Muhammad.42 Cautions Known adverse effects of garlic include halitosis non-bacterial, indigestion, nausea, emesis and diarrhea.43 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 supplement43 or consuming excessive amounts of garlic. Garlic can thin the blood similar to the effect of aspirin.44 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 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.4546 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.4743 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.4843 The safety of garlic supplements had not been determined for children.49 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.50 Some degree of liver toxicity has been demonstrated in rats, particularly in large quantities51 There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment.52 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.53 Garlic and onions may be toxic to cats and dogs.54 References Notes ^ Gernot Katzer 2005-02-23. Spice Pages: Garlic Allium sativum, garlick. Retrieved on 2007-08-28. ^ Daniel Zohary and Maria Hopf, Domestication of plants in the Old World, third ion Oxford: University Press, 2000, p. 197 ^ Salunkhe and Kadam p. 397 ^ McGee p. 112 ^ It's Your Health - Garlic-In-Oil ^ GARLIC: Safe Methods to Store, Preserve and Enjoy ^ Garlic Produce Facts ^ Lehoux, Daryn 2003. Tropes, Facts, and Empiricism. Perspectives on Science 11: 326-345. doi:10.1162/106361403773062678. ^ University of Maryland Garlic ^ Sovova M, Sova P. Pharmaceutical importance of Allium sativum L. 5. Hypolipemic effects in vitro and in vivo. Ceska Slov Farm. 2004 May;533:117-23. ^ Durak A, Ozturk HS, Olcay E, Guven C. Effects of garlic extract supplementation on blood lipid and antioxidant parameters and atherosclerotic plaque formation process of cholesterol-fed rabbits. J Herb Pharmcother. 2002;22:19-32. ^ Durak I, Kavutcu M, Aytac B, et al. Effects of garlic extract consumption on blood lipid and oxidant/antioxidant parameters in humans with high blood cholesterol. J Nutr Biochem. 2004 Jun;156:373-7. ^ Hydrogen sulfide mediates the vasoactivity of garlic. ^ Garlic - What We Know and What We Don't Know Retrieved 27 February 2007 ^ 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 ^ Goodbye, garlic? Randomized controlled trial of raw garlic and supplements finds no effect on lipids Retrieved 27 February 2007 ^ Garlic 'prevents common cold' 2007 ^ Grieve, Maud. Mrs.. Garlic. A Modern Herbal. Hypertext version of the 1931 ion. Accessed: December 18, 2006. http://botanical.com/botanical/mgmh/g/garlic06.html ^ 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 ^ Rahman K 2007. Effects of garlic on platelet biochemistry and physiology. Mol Nutr Food Res Nov;51 11: 1335-44. PMID 17966136. ^ Chan KC, Yin MC, Chao WJ 2007. Effect of diallyl trisulfide-rich garlic oil on blood coagulation and plasma activity of anticoagulation factors in rats. Food Chem Toxicol Mar;45 3: 502-7. PMID 17123684. ^ Borrelli F, Capasso R, Izzo AA 2007. Garlic Allium sativum L.: adverse effects and drug interactions in humans. Mol Nutr Food Res Nov;51 11: 1386-97. PMID 17918162. ^ a b Steiner M, Lin RS 1998. Changes in platelet function and susceptibility of lipoproteins to oxidation associated with administration of aged garlic extract. J Cardiovasc Pharmacol Jun;31 6:: 904-8. PMID 9641475. ^ Kojuri J, Vosoughi AR, Akrami M 2007. Effects of anethum graveolens and garlic on lipid profile in hyperlipidemic patients. Lipids Health Dis Mar 1 6: 5. PMID 17328819. ^ Mader FH 1990. Treatment of hyperlipidaemia with garlic-powder tablets. Evidence from the German Association of General Practitioners' multicentric placebo-controlled double-blind study. Arzneimittelforschung Oct;40 10: 1111-6. PMID 2291748. ^ People with diabetes should say 'yes' to garlic by Patricia Andersen-Parrado, Better Nutrition, Sept 1996 ^ Garlic - University of Maryland Medical Center ^ Health effects of garlic American Family Physician by Ellen Tattelman, July 1, 2005 ^ 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. ^ Fareed G, Scolaro M, Jordan W, Sanders N, Chesson C, Slattery M, Long D, Castro C. The use of a high-dose garlic preparation for the treatment of Cryptosporidium parvum diarrhea. NLM Gateway. Retrieved December 7, 2007. ^ John S. James. Treatment Leads on Cryptosporisiosis: Preliminary Report on Opportunistic Infection, AIDS TREATMENT NEWS No. 049 - January 29, 1988. Retrieved December 7, 2007. ^ Oi Y, Imafuku M, Shishido C, Kominato Y, Nishimura S, Iwai K. 2001. Garlic supplementation increases testicular testosterone and decreases plasma corticosterone in rats fed a high protein diet.. Journal of Nutrition 131 8: 2150-6. PMID 11481410. ^ McGee p. 310-311 ^ Macpherson et al. section Conclusion ^ Macpherson et al. ^ Mosquito Repellents ^ Pickering, David 2003. Cassell's Dictionary of Superstitions. Sterling Publishing. ISBN 0-304-36561-0. p. 211 ^ a b McNally, Raymond T 1994. In Search of Dracula. Houghton Mifflin. ISBN 0-395-65783-0. p. 120. ^ McNally p. 122; Pickering p. 211. ^ University of Maryland Garlic ^ Neurodegenerative diseases ^ Bukhari, Volume 7, Book 65 ^ a b c d Hogg, Jennifer 2002-12-13. Garlic Supplements. Complementary Medicines Summary. UK Medicines Information, National Health Service. Retrieved on 2007-07-07. ^ Garlic - Allium sativum NCCAM Herbs at a Glance ^ CSU SafeFood Newsletter, Summer 2005 - Vol 9 No. 4 - Botulinum Toxin: Friend or Foe ^ Health Canada - Garlic-in-Oil ^ MedlinePlus Herbs and Supplements: Garlic Allium sativum L. ^ Mayo Clinic, garlic advisory ^ Mayo Clinic, garlic advisory ^ MedlinePlus Herbs and Supplements: Garlic Allium sativum L. ^ Histopathological effects of garlic on liver and l...Toxicol Lett. 1996 - PubMed Result ^ Abstract ^ Garty, B.-Z. 1993 Garlic burns. Pediatrics, 91: 658-659. ^ Pets By Nature Garlic Toxic to Pets Bibliography McGee, Harold 2004. On Food and Cooking Revised ion. Scribner. ISBN 0-684-80001-2. pp 310-313: The Onion Family: Onions, Garlic, Leeks. Salunkhe, D.K.; Kadam, S.S. 1998. Handbook of Vegetable Science and Technology. Marcel Dekker. ISBN 0-8247-0105-4. Koch, H. P.; Lawson, L. D. 1996. Garlic. The Science and Therapeutic Application of Allium sativum L. and Related Species Second ion. Williams Wilkens. ISBN 0-683-18147-5. James Mellgren 2003. Hamilton, Andy 2004. 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. Lindsey J. Macpherson, Bernhard H. Geierstanger, Veena Viswanath, Michael Bandell, Samer R. Eid, SunWook Hwang, and Ardem Patapoutian 2005. The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin. Current Biology 15 May 24: 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 - implications for organic sulfur chemistry. Angewandte Chemie International ion 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. 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. Abstract. Japanese garlic.ã?«ã‚“ã?«ã??. 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. 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. 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. 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 Abstract Mader, F. H. 1990. Treatment of hyperlipidemia with garlic-powder tablets. Arzneimittel-Forschung/Drug Research 40 2: 3-8. Abstract. Shufford, J.A.; Steckelberg, J.M.; Patel, R. 2005 Antimicrob Agents Chemother. January; 491: 473.Effects of Fresh Garlic Extract on Candida albicans Biofilms Letter Silagy, C., and Neil, A. 1994. 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. 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 134: 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. Abstract. See also Garlic Is as Good as Ten Mothers. Directed by Les Blank. External links Look up garlic in Wiktionary, the free dictionary. Better Homes and Gardens tips for growing garlic PROTAbase on Allium sativum Garlic: Plants For a Future database Wikibooks Wikibooks Cookbook has an article on Garlic How to Roast Garlic v d e Herbs and spices Herbs Angelica Basil Basil, holy Basil, Thai Bay leaf Boldo Bolivian Coriander Borage Chervil Chives Cicely Coriander leaf cilantro Cress Curry leaf Dill Elsholtzia ciliata Epazote Eryngium foetidum long coriander Hemp Hoja santa Houttuynia cordata giấp cá Hyssop Lavender Lemon balm Lemon grass Lemon verbena Limnophila aromatica rice paddy herb Lovage Marjoram Mint Mitsuba Oregano Parsley Perilla shiso Rosemary Rue Sage Savory Sorrel Tarragon Thyme Vietnamese coriander rau răm Woodruff Spices Ajwain bishop's weed Aleppo pepper Allspice Amchur mango powder Anise Aromatic ginger Asafoetida Camphor Caraway Cardamom Cardamom, black Cassia Cayenne pepper Celery seed Chenpi Chili Cinnamon Clove Coriander seed Cubeb Cumin Cumin, black Dill dill seed Fennel Fenugreek Fingerroot krachai Galangal, greater Galangal, lesser Garlic Ginger Golpar Grains of Paradise Grains of Selim Horseradish Juniper berry Liquorice Mace Mahlab Malabathrum tejpat Mustard, black Mustard, brown Mustard, white Nigella kalonji Nutmeg Paprika Peppercorn black, green white Pepper, long Pepper, Brazilian Pepper, Peruvian Pomegranate seed anardana Poppy seed Saffron Sarsaparilla Sassafras Sesame Sichuan pepper huÄ?jiÄ?o, sansho Star anise Sumac Tasmanian pepper Tamarind Tonka bean Turmeric Vanilla Wasabi Zedoary Zest Herb and spice mixtures Adjika Advieh Afghan spice rub Baharat Berbere Bouquet garni Buknu Chaat masala Chaunk Chili powder Crab boil Curry powder Fines herbes Five-spice powder Garam masala Garlic salt Harissa Herbes de Provence Jerk spice Khmeli suneli Lemon pepper Masala Mitmita Mixed spice Old Bay Seasoning Panch phoron Persillade Pumpkin pie spice Qâlat Daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tandoori masala Za'atar Lists of herbs and spices List of Australian herbs and spices Chinese herbs List of Indian spices List of culinary herbs and spices Related topics Marinating Spice rub Retrieved from http://en..org/wiki/Garlic Categories: Allium | Herbs | Medicinal plants | Root vegetables | Antifungals Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages العربية Aymar Bân-lâm-gú Bosanski БългарÑ?ки Català Česky Cymraeg Dansk Deutsch Þ‹Þ¨ÞˆÞ¬Þ€Þ¨Þ„Þ¦Þ?Þ° Eesti Ελληνικά Español Esperanto Euskara Ù?ارسی Français Furlan Galego 文言 í•œêµì–´ Hornjoserbsce Bahasa Indonesia Italiano עברית Kreyòl ayisyen Latina Lëtzebuergesch Lietuvių Magyar മലയാളം Bahasa Melayu Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Occitan Polski Português Română Runa Simi РуÑ?Ñ?кий Sicilianu Simple English SlovenÄ?ina SlovenÅ¡Ä?ina СрпÑ?ки / Srpski Suomi Svenska ไทย Tiếng Việt Türkçe УкраїнÑ?ька اردو Walon ייִדיש ä¸æ–‡ This page was last modified on 27 August 2008, at 08:47
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