Hindi Name : Lashun Sanskrit Name : Rason
English Name : Garlic
Latin Name : Allium sativum Pennel
This plant of liliaceae family has a stem, which is more then a meter tall with leaves present in the bottom half of the stem. Flowers are replaced by bulblets, which are
glaborous, whitish or with a reddish tinge. Flowering is during May to July.
Application
Garlic has a very long folk history of use in a wide range of ailments, particularly ailments such as ringworm, Candida and vaginitis where its fungicidal, antiseptic, tonic
and parasiticidal properties have proved of benefit. The plant produces inhibitory effects on gram-negative germs of the typhoid-paratyphoid-enteritis group; indeed it
possesses outstanding germicidal properties and can keep amoebic dysentery at bay. It is also said to have anticancer activity. Garlic reduces glucose metabolism in
diabetics, slows the development of arteriosclerosis and lowers the risk of further heart attacks in myocardial infarct patients. Externally, the expressed juice is an
excellent antiseptic for treating wounds.
Chemical Composition
Garlic contains a wealth of sulfur compounds; most important for the taste is allicin (diallyl disulphide oxide), which is produced enzymatically from alliin
(S-2-propenyl-L-cysteine sulfoxide) if cells are damaged; its biological function is to repel herbivorous animals. Allicin is deactivated to diallyl disulphide; therefore,
minced garlic changes its aroma if not used immediately. In the essential oil from steam distillation, diallyl disulphide (60%) is found besides diallyl trisulphide (20%),
diallyl sulfide, ajoene and minor amounts of other di- and polysulphides.
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