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|[[Las Pedroñeras]], Spain (PGI)
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| 金鄕大蒜
|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>
Among alliums, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or [[leek]]s.<ref name="McGee, pp. 310–311"/> Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals such as birds, insects, and worms from eating the plant.<ref name="Macpherson">{{cite journal|last1=Macpherson|first1=Lindsey J.|last2=Geierstanger|first2=Bernhard H.|last3=Viswanath|first3=Veena|last4=Bandell|first4=Michael|last5=Eid|first5=Samer R.|last6=Hwang|first6=SunWook|last7=Patapoutian|first7=Ardem|title=The Pungency of Garlic: Activation of TRPA1 and TRPV1 in Response to Allicin|url=https://www.cell.com/current-biology/pdf/S0960-9822(05)00391-X.pdf|journal=[[Current Biology]]|publication-date=May 24, 2005|volume=15|issue=10|pages=929–34|doi=10.1016/j.cub.2005.04.018|pmid=15916949|year=2005|s2cid=163993|doi-access=free|bibcode=2005CBio...15..929M }}</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/>
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===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.
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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>
If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding.<ref name=drugs/><ref name="Brown2015">{{cite journal|last1=Brown|first1=Deanna G.|last2=Wilkerson|first2=Eric C.|last3=Love|first3=W. Elliot|title=A review of traditional and novel oral anticoagulant and antiplatelet therapy for dermatologists and dermatologic surgeons|journal=Journal of the American Academy of Dermatology|publication-date=March 2015|volume=72|issue=3|pages=524–34|doi=10.1016/j.jaad.2014.10.027|pmid=25486915|year=2015}}</ref> Garlic may interact with [[warfarin]],<ref name=drugs/> [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications.<ref name="UKMi"/> The [[American Veterinary Medical Association]]
===Spiritual and religious uses===
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In the typical serving size of 1–3 cloves (3–9 grams), raw garlic provides no significant nutritional value, with the content of all [[essential nutrients]] below 10% of the [[Daily Value]] (DV) (table).
The composition of raw garlic is
==Gallery==
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