Garlic..

Garlic.., a photo by firoze shakir photographerno1 on Flickr.

en.wikipedia.org/wiki/Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive,[1] and rakkyo.[2] Dating back over 6,000 years, garlic is native to central Asia,[3] and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used throughout its history for both culinary and medicinal purposes.[4]

The ancestry of cultivated garlic is not definitively established. According to Zohary and Hopf,[5] "A difficulty in the identification of its wild progenitor is the sterility of the cultivars", though it is thought to be descendent from the species Allium longicuspis, which grows wild in central and southwestern Asia.[6][7] Allium sativum grows in the wild in areas where it has become naturalised. The "wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as "wild garlic" or "crow garlic") and Allium canadense, known as "meadow garlic" or "wild garlic" and "wild onion", are common weeds in fields.[8] One of the best-known "garlics", the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum), and not a true garlic. Single clove garlic (also called pearl or solo garlic) originated in the Yunnan province of China.
[edit]European garlic


Italian garlic PDO (Aglio Bianco Polesano)
There are a number of garlics with Protected Geographical Status in Europe; these include:
Aglio Bianco Polesano from Veneto, Italy (PDO)
Aglio di Voghiera from Ferrara, Emilia-Romagna, Italy (PDO)
Ail blanc de Lomagne from Lomagne in the Gascony area of France (PGI)
Ail de la Drôme from Drôme in France (PGI)
Ail rose de Lautrec a rose/pink garlic from Lautrec in France (PGI)
Ajo Morado de Las Pedroñeras a rose/pink garlic from Las Pedroñeras in Spain (PGI)
[edit]Varieties

While botanists classify garlic under the umbrella of the species, Allium sativum, there are also two main subspecies.[9]
Ophioscorodon, or hard necked garlic, includes porcelain garlics, rocambole garlic, and purple stripe garlics.
Sativum, or soft necked garlic, includes artichoke garlic, silverskin garlic, and creole garlic.
Bulb garlic is available in many forms, including fresh, frozen, dried, fermented (black garlic) and shelf stable products (in tubes or jars). In addition, see Culinary uses for other edible parts of the garlic plant.
[edit]Cultivation

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground.[6] In cold climates, cloves are planted in the fall, about six weeks before the soil freezes, and harvested in late spring.[10] Garlic plants are usually very hardy, and are not attacked by many pests or diseases. Garlic plants are said to repel rabbits and moles.[2] Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely once the ground has become infected.[6] Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red.[11]
Garlic plants can be grown close together, leaving enough room for the bulbs to mature, and are easily grown in containers of sufficient depth. When selecting garlic for planting, it is important to pick large heads from which to separate cloves. Large cloves, along with proper spacing in the planting bed, will also improve head size. Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels.[6]
There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.[12][13]
Garlic scapes are removed to focus all the garlic's energy into bulb growth. The scapes can be eaten raw or cooked.[10][14]
[edit]Production trends


Garlic output in 2005
Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) grown annually, accounting for over 77% of world output. India (4.1%) and South Korea (2%) follow, with Egypt and Russia (1.6%) tied in fourth place and the United States (where garlic is grown in every state except for Alaska) in sixth place (1.4%).[15] This leaves 16% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered in Gilroy, California, which calls itself the "garlic capital of the world".[16]


Medicinal use and health benefits
Garlic, raw
Nutritional value per 100 g (3.5 oz)
Energy623 kJ (149 kcal)
Carbohydrates33.06 g
- Sugars1.00g
- Dietary fiber2.1 g
Fat0.5 g
Protein6.39 g
- beta-carotene5 μg (0%)
Thiamine (vit. B1)0.2 mg (17%)
Riboflavin (vit. B2)0.11 mg (9%)
Niacin (vit. B3)0.7 mg (5%)
Pantothenic acid (B5)0.596 mg (12%)
Vitamin B61.235 mg (95%)
Folate (vit. B9)3 μg (1%)
Vitamin C31.2 mg (38%)
Calcium181 mg (18%)
Iron1.7 mg (13%)
Magnesium25 mg (7%)
Phosphorus153 mg (22%)
Potassium401 mg (9%)
Sodium17 mg (1%)
Zinc1.16 mg (12%)
Manganese 1.672 mg
Selenium 14.2 μg
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient Database
In in vitro studies, garlic has been found to have antibacterial, antiviral, and antifungal activity. However, these actions are less clear in vivo. Garlic is also claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer.[28] Garlic is used to prevent certain types of cancer, including stomach and colon cancers. In fact, countries where garlic is consumed in higher amounts, because of traditional cuisine, have been found to have a lower prevalence of cancer.[29] Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulation of cholesterol on the vascular walls of animals.[30] Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.[31] Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.[32] The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane. Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molecule.[33]
A randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.[34][35] According to Heart.org, "despite decades of research suggesting that garlic can improve cholesterol profiles, a new NIH-funded trial found absolutely no effects of raw garlic or garlic supplements on LDL, HDL, or triglycerides... The findings underscore the hazards of meta-analyses made up of small, flawed studies and the value of rigorously studying popular herbal remedies". In an editorial regarding the initial report's findings, two physicians from Weill Cornell Medical College of Cornell University, pointed out that there may "be effects of garlic on atherosclerosis specifically that were not picked up in the study".[36]
Allium sativum has been found to reduce platelet aggregation[37][38][39][40] and hyperlipidemia.[40][41][42]
In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.[43] This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.[44] The Cherokee also used it as an expectorant for coughs and croup.[45]
Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.[46][47] People taking insulin should not consume medicinal amounts of garlic without consulting a physician.
Garlic was used as an antiseptic to prevent gangrene during World War I and World War II.[48] More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.[49]
Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.[50][51] Garlic can be used as a disinfectant because of its bacteriostatic and bacteriocidal properties.[4]
Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency beriberi.[52]
In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.[52]
Garlic has been used reasonably successfully in AIDS patients to treat Cryptosporidium in an uncontrolled study in China.[53] It has also been used by at least one AIDS patient to treat toxoplasmosis, another protozoal disease.[54]
Garlic supplementation has been shown to boost testosterone levels in rats fed a high protein diet.[55]
A 2010 double-blind, parallel, randomised, placebo-controlled trial, involving 50 patients whose routine clinical records in general practice documented treated but uncontrolled hypertension, concluded, "Our trial suggests that aged garlic extract is superior to placebo in lowering systolic blood pressure similarly to current first line medications in patients with treated but uncontrolled hypertension