Scientific name
Allium sativum L.
Family
Liliaceae
Origin
Europe and North America.
Parts Used
Fresh bulbs.
Chemical constituents
The most important constituent of garlic is alliin, which in the bruised bulb, following enzymatic reactions (allinase), gives rise to the formation of allicin (active ingredient responsible for the characteristic odor of garlic), allyl disulfide, ajoene (lipooxygenase inhibitor with antiplatelet activity), vinilditiins and terpenes.
Garlic in Herbalist: Properties of Garlic
In addition to being widely used in cooking, garlic is also endowed with interesting therapeutic properties. More specifically, this plant is ascribed to immunostimulating, antihypertensive, antiplatelet, cholesterol-lowering and hypoglycemic activities.
For external use, garlic exhibits antiseptic and rubefacient properties, which make it useful against boils, acne and anthrax.
