Garlic: Difference between revisions

| 金鄕大蒜 JinxiangJīn DaXiāng SuanDà Suàn

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>

GarlicThe scent of garlic is known to linger upon the human body and cause bad breath ([[halitosis]]) and body odor, described as a pungent garlicky smell to sweat.<ref name=drugs/> This is caused by [[allyl methyl sulfide]] (AMS). AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs<ref name=Block2010/> (and from there to the mouth, causing bad breath; see [[garlic breath]]) and skin, where it is exuded through skin pores. Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown sipping milk at the same time as consuming garlic can significantly neutralize bad breath.<ref name="milk">{{cite news|url=https://www.bbc.co.uk/news/health-11138979|title=Drinking a glass of milk can stop garlic breath|date=August 31, 2010|website=[[BBC News]]|access-date=August 31, 2010}}</ref> Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward.<ref name="milk"/> Plain water, mushrooms, and basil may also reduce the odor; the mix of fat and water found in milk, however, was the most effective.<ref name="milk"/>

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]] doesconsiders notgarlic recommendto feedingbe garlictoxic to your pets.<ref>{{Cite web|url=https://www.avma.org/resources/pet-owners/petcare/household-hazards|title=Household Hazards|website=[[American Veterinary Medical Association]]|access-date=August 14, 2021}}</ref>

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).<ref name="nd">{{citeIn web|url=http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2446/2|title=Nutritiona factsreference foramount rawof garlic, USDA National Nutrient Database, version SR-21{{cvt|date=2014100|publisher=Condé Nast|access-date=November 2, 2014g}}</ref>, When expressed per 100 grams,raw garlic contains severalsome nutrients[[micronutrient]]s in rich amounts (20% or more of the DV), including vitamins [[vitamin B6|B6]] (73% DV) and [[vitamin C|C]] (35% DV), and the [[dietary mineral]]s, [[manganese]] and(73% [[phosphorus]]DV). Per 100 gram serving, raw garlic is also a moderate source (10–19% DV) of certainthe [[B vitamins]], including [[thiamin]] and [[pantothenic acid]], as well as the dietary minerals, [[calcium in biology|calcium]], [[ironpotassium in biology|potassium]], [[phosphorus in biology|phosphorus]], and [[zinc in biology|zinc]] (table).

The composition of raw garlic is around 59% water, 33% [[carbohydratescarbohydrate]]s, 6% [[protein (nutrient)|protein]], 2% [[dietary fiber]], and less than 1% [[fat]].<ref name=nd/>(table).