Strongly scented perennial herb, Allium sativum L., Liliaceae, used extensively in foods and in traditional medicine to treat respiratory infections. Habit. Central Asia, Southern Europe, U.S., cultivated worldwide. Constit. Enzymes, volatile oil (0.1-0.36%), carbohydrates (26-30%), protein and amino acids, lipids, minerals,vitamins, saponins. Upon bruising of the bulb, the enzyme allinase converts alliin to allicin, q.q.v., the source of the garlic odor. Description and uses: A. Y. Leung, Encyclopedia of Common Natural Ingredients (John Wiley & Sons, New York, 1980) pp 176-178. Review of chemistry: E. Block, Sci. Am. 252, 114-119 (March, 1985). Series of articles on cardiovascular effects: Br. J. Clin. Pract. 44, Suppl. 69, 1-39 (1990). Review of antioxidant properties and therapeutic potential in aging: K. Rahman, Ageing Res. Rev. 2, 39-56 (2003).
Obtained by steam distillation of the crushed bulb. Constit. Ajoene, alliin, allicin, diallyl disulfide, diallyl trisulfide, methyl allyl trisulfide, allyl sulfide, terpenes including citral, geraniol, linalool, α- and β-phellandrene. Brief review: E. Guenther, The Essential Oils vol. 6 (Van Nostrand, New York, 1952) pp 67-69. Comprehensive description: N. A. Shaath et al., Dev. Food Sci. 37B, 2025 (1995).
In treatment of hypertension and hyperlipidemia.