The most familiar type of garlic is the white skinned Common garlic. Elephant garlic (Allium ampeloprasum L) has very large cloves, but very little garlic flavour.
Garlic contains a wide variety of phytochemicals, but most attention has centred on allicin. Garlic, in fact, does not normally contain allicin. Allicin is formed when garlic is cut. The sulphur containing amino acid alliin is broken down by enzymes to form allicin. Allicin is relatively stable if it is kept cool, but starts to degrade when heated. As allicin breaks down, diallyl sulphides are formed.
Garlic is said to be good for cardiovascular problems due to its blood pressure lowering effects, blood lipid lowering effects and its anticoagulant properties. It is believed to treat cancer, and helps fight hepatic and microbial infections.
There are reports that eating garlic reduces the frequency and severity of the common cold. However, most claims are not backed by sound scientific data. Reviews of the scientific literature conclude that, at the present time, there is insufficient evidence to support health claims and no mechanisms of action have been shown for garlic or allicin that explain the purported benefits.
Garlic and Health Benefits
