Garlic

Figure 1. The Garlic bulb.

The Garlic plant or Allium sativum is a species of bulbous flowering plant in the genus Allium, and it is closely related to the shallot, leek, chive, and onion plants. The Garlic bulb has long been used as a seasoning worldwide. Garlic has also been used as traditional medicine in diverse cultures such as in Egypt, Japan, China, Rome, and Greece.

Garlic produces a strong odour and is sometimes called the "stinking rose". This is due to a chemical called allicin, an organic sulphur compound, produced in Garlic. Allicin is the main compound responsible for Garlic's potential health benefits. However, allicin is an unstable compound that is only briefly present in fresh garlic after it has been cut or crushed.

Garlic is a nutritious food source. A single clove of Garlic (3g) contains:

• 4.5 calories
• 0.2g of protein
• 1g of carbohydrates
• 2% daily value of Manganese
• 2% daily value of Vitamin B6
• 1% daily value of Vitamin C
• 1% daily value of Selenium
• 0.06g of dietary fiber

Taken as a dietary supplement, Garlic is used to help with:

• Boosting one's immune system.
• Protecting against common colds.
• Reducing blood pressure.
• Improving cholesterol levels.