Garlic: Difference between revisions

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==Etymology==

|[[Las Pedroñeras]], Spain (PGI)

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|China (PGI)

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The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's [[cell (biology)|cells]] are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell [[vacuole]]s trigger the breakdown of several sulfur-containing compounds stored in the cell fluids ([[cytosol]]).<ref>{{Cite journal|last1=Jones|first1=Meriel G.|last2=Hughes|first2=Jill|date=August 2004|title=Biosynthesis of the flavour precursors of onion and garlic|journal=Journal of Experimental Botany |volume=55|issue=404|pages=1903–18|doi=10.1093/jxb/erh138|pmid=15234988|doi-access=free}}</ref> The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time.<ref name="McGee, pp. 310–311">McGee, pp. 310–311</ref>

 

 

A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo-[[transient receptor potential]] channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.<ref name=Macpherson/> Allicin, along with its decomposition products [[diallyl disulfide]] and [[diallyl trisulfide]], are major contributors to the characteristic odor of garlic, with other allicin-derived compounds, such as [[vinyldithiin]]s and [[ajoene]].<ref name=Block2010/>

[[File:Garlic whole.jpg|thumb|A garlic bulb]]

 

 

The garlic plant's [[bulb]] is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic [[piquancy|pungent, spicy flavor]] that mellows and sweetens considerably with cooking.<ref>{{cite web|url=http://gernot-katzers-spice-pages.com/engl/Alli_sat.html|title=Garlic (''Allium sativum'' L.)|last=Katzer|first=Gernot|date=August 8, 2009|access-date=December 2, 2012}}</ref> The distinctive aroma is mainly due to [[organosulfur]] compounds including [[allicin]] present in fresh garlic cloves and [[ajoene]] which forms when they are crushed or chopped. A further metabolite [[allyl methyl sulfide]] is responsible for garlic breath.<ref name="Block 1984">{{cite journal | doi=10.1021/ja00338a049| year=1984|vauthors=Block E, Ahmad S, Jain MK, Crecely R, Apitz-Castro R, Cruz MR |title=(''E'',''Z'')-Ajoene: A potent antithrombotic agent from garlic|journal=[[Journal of the American Chemical Society]]|volume=106| issue=26|pages=8295–8296}}</ref><ref>{{cite journal | author=Block, E | title= The chemistry of garlic and onions | journal=[[Scientific American]] | volume=252 | issue= 3| year=1985 | pages=114–119 | doi=10.1038/scientificamerican0385-114 | pmid = 3975593 | bibcode= 1985SciAm.252c.114B }}</ref><ref name="Block 2010">{{cite book | author=Block, E | title=Garlic and Other Alliums: The Lore and the Science | publisher=[[Royal Society of Chemistry]] | year=2010 | isbn=978-0-85404-190-9}}</ref><ref name="ilic">{{cite journal | title = Allicin and related compounds: Biosynthesis, synthesis and pharmacological activity | journal = Facta Universitatis | date = 2011 | volume = 9 | issue = 1 | pages= 9–20 | doi = 10.2298/FUPCT1101009I | url = http://facta.junis.ni.ac.rs/phat/pcat2011/pcat2011-02.pdf| last1 = Ilic | first1 = Dusica | last2 = Nikolic | first2 = Vesna | last3 = Nikolic | first3 = Ljubisa | last4 = Stankovic | first4 = Mihajlo | last5 = Stanojevic | first5 = Ljiljana | last6 = Cakic | first6 = Milorad | name-list-style = vanc }}</ref>

 

====Cancer====

 

====Common cold====

 

===Adverse effects and toxicology===

 

The green, dry "folds" in the center of the garlic clove are especially [[pungency|pungent]]. The [[sulfur]] compound [[allicin]], produced by crushing or chewing fresh garlic,<ref name=drugs/> produces other sulfur compounds: [[ajoene]], allyl polysulfides, and [[vinyldithiin]]s.<ref name=Block2010/> Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.

Some breastfeeding mothers have found, after consuming garlic, that their babies can be slow to feed, and have noted a garlic odor coming from them.<ref name=drugs/><ref name=UKMi>{{cite web|last=Hogg |first=Jennifer |title=Garlic Supplements |website=Complementary Medicines Summary |publisher=UK Medicines Information, [[National Health Service]] |date=December 13, 2002 |url=http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |access-date=July 7, 2007 |url-status=dead |archive-url=https://web.archive.org/web/20070926081857/http://www.ukmi.nhs.uk/Med_info/documents/GarlicSuppsCMSFinal2.pdf |archive-date=September 26, 2007 }}</ref>

 

 

===Spiritual and religious uses===

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==Gallery==

 

== Notes ==

{{notelist}}

 

{{Reflist|30em}}

 

*{{cite book |chapter=The Onion Family: Onions, Garlic, Leeks |pages=310–3|author=McGee, Harold|title=On Food and Cooking|publisher=Scribner|year=2004|isbn=978-0-684-80001-1|edition=Revised}}