Garlic -
J Immunol Res. Ansary J, Forbes-Hernández TY, Gil E, et al. Potential health benefit of garlic based on human intervention studies: a brief overview. Darooghegi Mofrad M, Milajerdi A, Koohdani F, Surkan PJ, Azadbakht L.
Garlic supplementation reduces circulating c-reactive protein, tumor necrosis factor, and interleukin-6 in adults: a systematic review and meta-analysis of randomized controlled trials.
J Nutr. Askari M, Mozaffari H, Darooghegi Mofrad M, et al. Effects of garlic supplementation on oxidative stress and antioxidative capacity biomarkers: A systematic review and meta-analysis of randomized controlled trials.
Phytother Res. Shi X, Lv Y, Mao C, et al. Garlic consumption and all-cause mortality among chinese oldest-old individuals: a population-based cohort study.
Song H, Cui J, Mossine VV, et al. Bioactive components from garlic on brain resiliency against neuroinflammation and neurodegeneration. Exp Ther Med. Liu Y, Meng G, Zhang Q, et al. Light-to-moderate raw garlic consumption frequency is inversely associated with thickened carotid intima-media thickness: a population-based study.
Front Nutr. Wang Y, Huang P, Wu Y, et al. Association and mechanism of garlic consumption with gastrointestinal cancer risk: A systematic review and meta-analysis. Oncol Lett.
Rouf R, Uddin SJ, Sarker DK, et al. Antiviral potential of garlic Allium sativum and its organosulfur compounds: A systematic update of pre-clinical and clinical data.
Trends Food Sci Technol. Zhang S, Gu Y, Wang L, et al. Association between dietary raw garlic intake and newly diagnosed nonalcoholic fatty liver disease: a population-based study. Eur J Endocrinol. Soleimani D, Paknahad Z, Rouhani MH. Therapeutic effects of garlic on hepatic steatosis in nonalcoholic fatty liver disease patients: a randomized clinical trial.
Diabetes Metab Syndr Obes. Department of Agriculture. FoodData central. Garlic, raw. In: Drugs and Lactation Database LactMed®. National Institute of Child Health and Human Development; Linus Pauling Institute. Use limited data to select advertising.
Create profiles for personalised advertising. Use profiles to select personalised advertising. Create profiles to personalise content. In fact, we know almost nothing about the early types of garlic produced.
No designation of garlic varieties was made in the early writings discovered to date, be it hardneck or softneck, red or white, early or late, local or exotic.
Throughout its earlier history some have speculated that softneck garlic was the predominant type cultivated although evidence of what would be interpreted as a hardneck type was found interred in Egyptian tombs. It was not until garlic was cultivated in southern Europe within the last years that the distinction between hardneck and softneck was routinely noted.
Until more ancient writings which describe garlic are found, or old, well-preserved samples are unearthed, we can only speculate about the early types of garlic grown. Garlic producers and consumers have come through years of history growing and eating their crop with little need to specify type or variety.
In fact it is a rather modern habit of only the last few hundred years whereby more detailed descriptions of varieties have come to be developed for any crop plant.
Throughout history, humans migrating and travelling through Central Asia and surrounding areas have collected wild garlic and still do and carried it with them for later consumption and cultivation. In I was fortunate enough to participate in a germplasm collection expedition seeking garlic and other alliums in nature reserves of Central Asia.
We observed primarily hardneck garlic in the wild, but some softneck plants also occurred. It is easy to imagine early garlic connoiseurs migrating beyond the natural range of wild garlic and carrying wild garlic far from its center of origin.
Only with cultivation could a supply for subsequent years be assured. And so garlic came to be cultivated. The wild hardneck garlic we collected is among the more prolific for production of true garlic seeds. We presume that the vast diversity that has been observed in cultivated garlic goes back to variation generated from sexual reproduction in the wild crop.
In contrast to wild garlic, as far as we know, garlic in cultivation throughout history has only been propagated asexually by way of vegetative cloves, bulbs, and bulbils or topsets , not from seed.
These asexually propagated, genetically distinct selections of garlic we cultivate are more generally called "clones". Unlike sexually reproduced crops propagated from seed, vegetative reproduction assures a very uniform crop.
Yet this asexual lifestyle of cultivated garlic forgoes the possibility of combining traits profferred by interpollinating diverse parental stocks.
Let's say you have two garlic clones, clone A and clone B. Clone A has excellent yield but poor storage ability while clone B stores well but yields poorly. Without an opportunity for interpollination and sexual reproduction, the only way to obtain a garlic clone with high yield and long storage is to wait for the desired mutations s to occur in clone A or clone B.
If these two clones can, however, be interpollinated and set true seed, a very realistic opportunity exists to develop a new line with both desired traits in several generations of progeny selection beyond this cross. Sexual reproduction and selection are at the heart of plant breeding in agriculture and, for that matter, evolution in wild plants.
No sexual reproduction, that is, production of true garlic seed, was underway in cultivated garlic before the 's. Therefore, relatively small numbers of garlic clones, perhaps numbering only a few thousand, have been in the hands of growers around the world through most of history.
We conjecture that these clones represent the cumulative array of garlic diversity resulting from sexual reproduction in the wild which has been disseminated from its center of origin throughout history and then been able to successfully produce a crop in the hands of garlic growers around the world today.
We don't know about you, but we love when something so delicious is also good for you—it's something you want and absolutely should have. Here's what you need to know about garlic and all its amazing nutritional properties. Garlic offers bang for your buck in the nutrient department: It provides an impressive number and amount of nutrients relative to its low-calorie count, making it a nutrient-dense read: very healthy!
By consuming garlic, you'll treat your body to some key nutrients such as manganese, vitamin B6, zinc, sulfur, iron, vitamin C, potassium, calcium, magnesium, selenium, and more.
Substantial research has found that garlic plays a role in reducing the risk of cardiovascular diseases like heart attack and stroke, namely by lowering high blood pressure and regulating cholesterol levels including lowering LDL, or "bad," cholesterol. The aromatic contains allicin, for example, a cardioprotective, sulfur-containing compound released when raw garlic is chewed, chopped, or crushed, and responsible for garlic's signature aroma and flavor.
In addition to its numerous other medicinal properties, allicin's cholesterol- and blood pressure-reducing effects are beneficial to the cardiovascular system. While we're talking about disease prevention, garlic also helps fend off free radicals, reduce oxidative stress, and combat systemic inflammation.
Garlic is high in antioxidants like polyphenols and flavonoids —in fact, garlic has been found to contain more than 20 polyphenolic compounds. Antioxidant-rich foods can help guard your cells against free-radical damage, which in turn can decrease your risk for diseases associated with chronic stress and inflammation: cancer, heart disease, diabetes, Alzheimer's, and more.
More recent scientific interest in garlic's antimicrobial powers has uncovered its potential to protect against viruses, bacteria, and fungi, thanks in large part to allicin.
Researchers have hypothesized that certain compounds from garlic work to keep harmful external microorganisms from invading healthy cells as well as hinder their ability to grow.
In addition to making it harder for pathogens to take hold, garlic may also help fortify your immune system to fight them off by boosting the white blood cell response. The sulfur content of garlic, in particular, is known to enhance our immune response. One scientific review studying the effects of aged garlic extract on the immune system saw increased immune cell activity in participants who consumed a certain dose of aged garlic extract for 90 days compared to a placebo group.
It concluded that aged garlic extract may "enhance immune cell function and be partly responsible for the reduced severity of colds and flu reported. Though more research is ongoing to fully understand the specific anticancer activity of garlic, many studies suggest that consuming garlic may help safeguard against cancer and that several of its bioactive molecules kill or inhibit the growth of cancerous cells.
A study published in the journal Nutrients observed that "homemade garlic extract has anti-cancer activities both in vitro and in vivo. Schlottman notes that you'll reap more of its benefits if you eat garlic daily.
There really aren't any significant reasons to avoid eating garlic, unless you're allergic or simply hate the stuff. Since this pungent ingredient isn't for everyone, Satrazemis acknowledges the perks of eating garlic, but notes that it's "not necessary to consume it if you don't like it.
There is no better way to dress up french fries than with parsley and garlic. Frozen shoestring fries yes, they exist! get a steakhouse-worthy upgrade in no time. Get the recipe.
Since we clearly have a thing for garlicky potatoes, here's another exceptional side dish that's silky, flavorful, and buttery to boot. Four cloves of garlic! make this bird out-of-this-world flavorful.
Caesar dressing gets its signature zest from two finely chopped or grated cloves of fresh garlic—drizzle over tender baby kale and pulled rotisserie chicken for a hearty, yet healthy salad.
For this quick, warm-weather pasta dish, sliced garlic and sweet cherry tomatoes burst with flavor when tossed with linguine. The origins and distribution of garlic: How many garlics are there?
Accessed May 3, World Atlas. The Top Garlic Producing Countries In The World. Ried K. Garlic lowers blood pressure in hypertensive individuals, regulates serum cholesterol, and stimulates immunity: an updated meta-analysis and review. J Nutr. Ansary J, Forbes-Hernández TY, Gil E, et al. Potential health benefit of garlic based on human intervention studies: a brief overview.
Antioxidants Basel. Bradley JM, Organ CL, Lefer DJ.
Garloc Garlic is Thyroid Wellness Solutions digital health Garic wellness editor at Real Simple, with seven Gaglic of Garlic writing Gxrlic and wellness content. She spends her days writing and editing stories Garlic Garlif, mental health, fitness, preventive health, nutrition, personal development, relationships, healthy habits, and beyond. She loves demystifying complicated health topics, debunking wellness fads, and sharing practical, science-backed solutions for healthy living. Stacey is an award-winning journalist with nearly two decades of newsroom experience. Stacey also served as an adjunct professor of journalism at the University of Southern California teaching feature writing and visual journalism. She is now pursuing her Ph. The NCCIH Garlic provides Garoic on NCCIH and Cognitive Function and Alertness Support and integrative health approaches, Gwrlic publications and searches of Garlc databases of scientific Breakfast for increased productivity medical literature. The Garliic does not provide medical advice, treatment recommendations, or referrals to practitioners. Email: info nccih. gov link sends email. A service of the National Library of Medicine, PubMed® contains publication information and in most cases brief summaries of articles from scientific and medical journals. For guidance from NCCIH on using PubMed, see How To Find Information About Complementary Health Approaches on PubMed.
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