Benefits of Garlic;
Benefits Of Garlic ; is though to have originated from central Asia, but the origin of the plant is difficult to trace and other writers such as De Canolle (2006) in his Origin of Plants claims that garlic originated in the southwest of Siberia, whence it spread to southern Europe.
Garlic is now found growing wild in most Mediterranean countries and where it has a long historical association.
The ancient Greeks placed garlic on the piles of stones at the cross roads as a supper for Hecate, the Greek Goddess of cross roads, while the Egyptians invocated as deities at the taking of vows.
Roman soldiers and slaves were often fed garlic although historical manuscripts record a general dislike to the smell which was accounted a sign of rudeness.
Potentially Active Chemical Component of Garlic:
Garlic includes at least 33 sulfur compounds, several enzymes and the minerals germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc; vitamins A, B1 and C, fiber and water.
It also contains 17 amino acids to be found in garlic: lysine, histidine, arginine, aspartic acid threonine, swine, glutamine, proline, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tryptophan and phenylalanine.
It has a higher concentration of sulfur compounds than any other Allium species which are responsible both for garlic’s pungent odor and many of its medicinal effects.
One of the most biologically active compounds in garlic is allicin (diallyl thiosulfinate or diallyldisulfide). The most abundant sulfur compound in garlic is alliin (Sallylcysteine sulfoxide), which is present at 10 and 30 mg/g in fresh and dry garlic, respectively (Lawson, 1998).
Typical garlic food preparation such as chopping, mincing and crushing disturbs S-allyl cysteine sulfoxide and exposed it to the allinase enzymes, then quickly converted it to diallyl thiosulfinate, which give off garlic’s characteristic aroma.
The allinase enzyme responsible for diallyl thiosulfanate conversion becomes inactivated below a pH of 3.5 or with heating .
Although allicin is considered the major antioxidant and scavenging compound, recent studies showing that other compounds may play stronger roles; such as polar compounds of phenolic and steroidal origin, which offer various pharmacological properties without odor and are also heat stable.
Nutrition Value of Garlic:
Garlic cloves have amazingly high levels of vitamins and minerals. Just 100 g provides (in % of recommended daily allowance):
95% of vitamin B-6 (pyridoxine),
52% of vitamin C,
33% of copper,
21% of iron,
18% of calcium,
26% Selenium, and
73% of manganese
Mechanisms Underlying The Anti-Cancer Actions Of Garlic;
1. Induces apoptosis/arrests the cell cycle.
2. Blocks invasion/metastasis.
3. Suppresses cell proliferation.
4. Inhibits activation of carcinogen.
5. Enhances antioxidation.
6. Decreases histone deacetylase activity.
7. Interrupts tubulin polymerization.
8. Changes proteasome activity.
How To Make Garlic Oil?
1 head garlic
1 cup extra-virgin olive oil
Smash and peel cloves of Garlic.
Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes.
Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature.
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