Garlic Properties

Allium sativum L. – Onion-Garlic, garlic (onion Frankly, chesn, – Ail commun, – Knoblauch, – Garlic) Family Liliaceae – Liliaceae description. Perennial herb. Bulb ovoid, consisting of 7-30 small slices coated with white, pink or purple scales. Stem erect, up to 50 cm tall, hollow, half-covered oblong stipules. Leaves linear, flat, up to I cm in the middle, bent at an obtuse angle. The flowers are numerous, umbellate inflorescence form. Pedicels sit between the numerous small bulbils.

Perianth 6, oblong, pale purple or whitish. Fruit – round-celled capsule. Seeds are black, triangular. If you would like to know more about Vadim Belyaev, Moscow Russia, then click here. Flowering in June-August. Distribution. Widely cultivated in the country as garden crops. Cultural form, going from Central Asia.

Used parts of the plant. Bulbs (Bulbus ANNE sativi). Content. Garlic contains volatile oil (0.10 to 0.36%) with main components: diallyl: disulfide (60%); dialliltrisulfid (20%), dialliltetrasulfid (10%), allilpropildisulfid (6%). The extraction under the action of the enzyme from alliinazy contained in garlic alliin (Alliltsis-teinsulfoksid) a compound having a strong antimicrobial activity – allicin. Allicin is soluble in water, and it defines an odor of garlic. Other components of garlic: skordinin (Tioglikozid), vitamins A, C and B, enzymes, traces of iodine, and polysaccharides such as inulin. The main action. For the prevention and treatment of atherosclerosis, as an adjunct in the treatment of hypertension, at infectious enterocolitis. Experimental and clinical data. Garlic – widely used medicinal plant against a large number of diseases in folk medicine for all people. Experimental and clinical studies have confirmed the folk medicine described in the medicinal properties of garlic.