BENEFITS OF GARLIC

INTRODUCTION

Garlic is one of the oldest known medicinal crops. Garlic used as food, medicine, an aphrodisiac, money and magic potions for over many years. Ancient medical books or texts from India, Egypt, Greece, Rome, China has recommended about the medicinal values of Garlic. The name Garlic derived from the Anglo-Saxon word ‘garleac’ meaning ‘spear plant’.

Scientific Name: Alliumsativum(softneck)

                            Allium ophioscorodon (hardneck)

Family: Amaryllidaceae (Onion Family)

 Here let us see about the varieties, Nutritional value and health benefits of Garlic.

 SOIL AND CLIMATE

GARLIC PLANT

Garlic requires loamy soils with rich in humus and good content of potash. Garlic can be grows well at an elevation of 1000 – 1200m from mean sea level. It requires cool and moist climate for bulb formation and for maturity it needs warm and dry climate. Garlic grows for a period of 4-5 months. The leaves turning into yellow or brown in colour is the sign of harvesting period.

China is the leading producer of Garlic, accounting to 20.0 million tons followed by India with 1.25 million tons every year. China constitutes 80% of the World production.

VARIETIES :

Garlic is now cultivated in Asia, U.S., Europe, the U.K., Taiwan, South America, Mexico and Hungary. There are nearly 200 varieties of Garlic found in the world based on their colours, sizes, shapes and flavours. However, only two varieties are cultivated worldwide. They are: Hardneck and Softneck varieties.

HARDNECK VARIETY 

These varieties are pungent and strong flavoured. The varieties are :

• Siberian
• Spanish roja
• Prussian white
• Italian rocombole
• German white
  
• German red
  
• Marino Xian
• Persian star
  
• Romanian red

These varieties are rich in flavour but hard to grow. The yield is low and has a shorter shelf life (cannot be stored for long days).

SOFTNECK VARIETY 

These varieties are more pungent when stored. The varieties are :

• French white
  
• Creole Red
  
• Burgandy
  
• Inchelium
  
• Chinese.
  

This variety has smaller cloves and the skins are harder to peel. 90% of garlic sold in U.S. is of softneck variety from California.

NUTRITIONAL VALUE

Garlic is low in calories and rich in other nutrients. Raw garlic contains Calcium, Phosphorus, Vitamin C and Potassium. Dried Garlic has higher Potassium, Phosphorus and Magnesium and low calcium and has no Vitamin C. Garlic also contains Fiber, Copper, Selenium, Iron, Vitamin B6 and Vitamin B1.In addition, Garlic has Sulphur compounds, Vitamin A and C and Amino acids.

HEALTH BENEFITS

Most of the health benefits of Garlic is due to the presence of Sulphur compounds, formed when the Clove is been chopped, chewed or bruised. The most famous of those compound is allicin. Allicin is unstable and present in fresh Garlic.

The Sulphur compounds enter into digestive tract and from there it travels to other parts of the body and gives its biological benefits.

• Boosts immune System
• Reduces Blood Pressure
• Helps in Digestion
• Antibacterial property : treats cough, throat irritation and upper respiratory tract infection.
• Keeps blood sugar level stable – helping in Diabetes people
• Garlic controls toothaches . (Press garlic to the affected tooth)
• Fights against many skin problems such as warts, cuts, acnes and blemishes (chop the garlic and rub it on the face).
• Reduces weight
• Prevents wrinkles on your face
• Garlic oil - used for ear pains
• Regular intake of Garlic by Pregnant women can increase the weight of the baby.
• Increases Breast Milk for lactating Mother
• Fights against insects bites
• Treats Cancer, kills Cancer cells and reduces the risk of cancer.
• 44%  lowers the risk of developing Lung Cancer (Study conducted at Jiangsu Provincial Center for Disease Control and Prevention in China.).
• Brain Cancer – Effective in destroying the cells in glioblastomas, a type brain tumour
• Prevents heart disease as well as strokes – improves serum cholesterol levels
• Helps in Blood Circulation – reduces the amount of fat in the blood and thinning it this helps Platelets to move more freely
• Enhances memory power
• Powerful Antibiotic
• Garlic oil – effective Insecticide, very useful as an Adhesive
• Decreases Blood Cholesterol and Blood Sugar
• Protects from Common cold
• Reduces the risk of atherosclerosis (prevents deposits of excess fats in blood vessels)
• The presence of antioxidative, hypocholesterolemic, antithrombotic and antihypertensive properties in Garlic, prevents Cerebrovascular disease and lessens the risk of development of dementia and Alzheimer's disease.
• Beneficial effects on bone health in women
• Beneficial effects on osteoarthritis

Apart from these benefits, it may have many uses. Garlic clove  consumed either by chewing or as Garlic Juice.

Garlic has many medicinal properties. In India it is already been used in several food preparations. In Tamil Nadu, ‘Rasam’ (soup : made of Garlic, pepper, cumin, curry leaves, coriander etc) plays a vital role in the meal. This soup has all the necessary ingredients for a good health. It helps in good digestion after having a heavy meal. Garlic has an antiseptic property. Garlic used in the preparation of meat and fish along with ginger for flavour and digestion.

CONCLUSION

Garlic used from ancient days because of its medicinal properties. Consuming 2 to 3 cloves, a day can improve your health. It can be added in your daily diets such as Chutneys, soups, pickles, curried vegetables, meat preparations, tomato ketchup and the like. Garlic comes in supplements as well. However, it should be consumed after consulting the Doctor.

ALSO READ :  THE HISTORY OF GARLIC