Source:
Garlic (Allium sativum) is a plant in the onion family, grown for its cooking properties and health effects.
It is native to Central Asia and northeastern Iran, and it has been a staple in Mediterranean, Asian, African, and European cuisine for thousands of years.
Name of Marker Compounds and Their Chemical Nature:
1. Allicin:
When garlic is chopped or crushed, an enzyme alliinase converts alliin into allicin, a sulfur-containing compound responsible for its distinctive odor and many of its medicinal properties.
Allicin is known for its antimicrobial and anti-inflammatory effects but is unstable and quickly converts to other sulfur-containing compounds.
2. Diallyl Disulfide and S-allyl cysteine:
These are among the key organosulfur compounds derived from allicin that are believed to contribute to garlic's health benefits.
Medicinal Uses and Health Benefits:
1. Cardiovascular Health:
Garlic is renowned for its effects on blood lipids, reducing blood cholesterol levels, particularly LDL cholesterol, and triglycerides. It can also lower blood pressure, contributing to heart health.
2. Antimicrobial Properties:
Allicin and other garlic compounds have antimicrobial activities against a wide range of bacteria, viruses, fungi, and parasites.
3. Cancer Prevention:
Some epidemiological studies suggest that regular consumption of garlic may lower the risk of certain cancers, including stomach and colorectal cancers.
The exact mechanism is not fully understood but is thought to involve the reduction of carcinogen formation, enhanced carcinogen detoxification, and direct effects on tumor cells.
4. Antioxidant:
Garlic contains antioxidants that protect against cell damage and aging. It may help reduce the risk of Alzheimer's disease and dementia.
5. Detoxification:
Some compounds in garlic have been shown to protect organ tissues from heavy metal toxicity.