Garlic
Garlic is a bulbous plant belonging to the genus Allium, and is a very popular seasoning. Garlic is one of the oldest and most popular flavoring herbs in the world having been used as a food and medicine for centuries by all cultures. Garlic and onions are members of the lilly family. Many medical properties have been ascribed to garlic and onions and they have been used in folk medicine for thousands of years. From ancient times, garlic has been known as a food having various medicinal advantages with efficacies in such areas as stomach strengthening, digestive benefits, intestine adjusting, perspiration, urination, phlegm loosening, diarrhea treatment, and other restorative features. Garlic preparations are commercially available in the form of garlic oil, extracts, pills or tablets. Usually the preparation procedures of such garlic preparations are unknown, and the composition and amount of their active ingredients are not defined. Garlic powder has been proposed to have a number of valuable benefits to the human body as a preventative against cardiovascular diseases. For example, daily ingestion of garlic leads to reduced levels of lipids in human blood serum, increased fibrinolysis and tissue plasminogen activator (t-PA) activity, and decreased plasma fibrogen viscosity, each of which may lessen the likelihood of cardiovascular disease. Garlic and other food products and chemicals comprise or produce various sulfur-containing constituents, including allicin, alliin, and diallyl disulfide. The sulfur-containing compounds that have been found to result from ingestion of garlic or other food products and chemicals include allyl mercaptan, diallyl disulfide, dimethyl disulfide, dipropyl disulfide, methyl allyl disulfide, allyl methyl sulfide, diallyl sulfide, dimethyl trisulfide, methyl allyl trisulfide, and allyl thiol. Allicin is one of the constituents contained in garlic, and has the ability to kill harmful bacteria in a manner similar to antibiotics such as Penicillin or Tetramycin. Also, garlic containing allicin is known to strengthen the immune system and inhibit the onset of cancer thought to be due to the presence of sulfides within the garlic product. In fact, it has already been proven through tests that garlic is a non-toxic natural food which exhibits efficacy as a resistivity and basic body strengthening agent.
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