Properties

<h2 >Properties</h2>

When crushed, Allium sativum yields <a href="http://en.wikipedia.org/wiki/Allicin" title="Allicin" >allicin</a>, an <a href="http://en.wikipedia.org/wiki/Antibiotic" title="Antibiotic" class="mw-redirect" >antibiotic</a><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-69" >[70]</a> and antifungal compound (<a href="http://en.wikipedia.org/wiki/Phytoncide" title="Phytoncide" >phytoncide</a>) discovered by <a href="http://en.wikipedia.org/wiki/Chester_J.Cavallito" title="Chester J. Cavallito" class="mw-redirect" >Chester J. Cavallito</a> and colleagues in 1944. It has been claimed that allicin from crushed garlic can be used as a <a href="http://en.wikipedia.org/wiki/Home_remedy" title="Home remedy" >home remedy</a> to help speed recovery from <a href="http://en.wikipedia.org/wiki/Strep_throat" title="Strep throat" class="mw-redirect" >strep throat</a> or other minor ailments because of its antibiotic properties[<a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a>]. Fresh or crushed garlic also affords the <a href="http://en.wikipedia.org/wiki/Sulfur" title="Sulfur" >sulfur</a>-containing compounds <a href="http://en.wikipedia.org/wiki/Alliin" title="Alliin" >alliin</a>, <a href="http://en.wikipedia.org/wiki/Ajoene" title="Ajoene" >ajoene</a>, diallyl polysulfides, <a href="http://en.wikipedia.org/wiki/Vinyldithiin" title="Vinyldithiin" >vinyldithiins</a>, S-<a href="http://en.wikipedia.org/wiki/Allylcysteine" title="Allylcysteine" class="mw-redirect" >allylcysteine</a>, and<a href="http://en.wikipedia.org/wiki/Enzyme" title="Enzyme" >enzymes</a>, <a href="http://en.wikipedia.org/wiki/Vitamin_B" title="Vitamin B" class="mw-redirect" >B vitamins</a>, <a href="http://en.wikipedia.org/wiki/Protein" title="Protein" >proteins</a>, <a href="http://en.wikipedia.org/wiki/Mineral" title="Mineral" >minerals</a>, <a href="http://en.wikipedia.org/wiki/Saponin" title="Saponin" >saponins</a>, <a href="http://en.wikipedia.org/wiki/Flavonoid" title="Flavonoid" >flavonoids</a>, and <a href="http://en.wikipedia.org/wiki/Maillard_reaction" title="Maillard reaction" >Maillard reaction</a> products, which are not sulfur-containing compounds. Furthermore, a <a href="http://en.wikipedia.org/wiki/Phytoalexin" title="Phytoalexin" >phytoalexin</a> (<a href="http://en.wikipedia.org/wiki/Allixin" title="Allixin" >allixin</a>) was found, a nonsulfur compound with a γ-<a href="http://en.wikipedia.org/wiki/Pyrone" title="Pyrone" >pyrone</a> skeleton structure with antioxidant effects, antimicrobial effects,<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-70" >[71]</a> antitumor promoting effects,<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-Yamasaki_T..2C_Teel_R.W..2C_Lau_B.H-71" >[72]</a> inhibition of aflatoxin B2 DNA binding,<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-Yamasaki_T..2C_Teel_R.W..2C_Lau_B.H-71" >[72]</a> and neurotrophic effects. Allixin showed an antitumor promoting effect <a href="http://en.wikipedia.org/wiki/In_vivo" title="In vivo" >in vivo</a>, inhibiting skin tumor formation by <a href="http://en.wikipedia.org/wiki/12-O-Tetradecanoylphorbol-13-acetate" title="12-O-Tetradecanoylphorbol-13-acetate" >TPA</a> and <a href="http://en.wikipedia.org/wiki/7,12-Dimethylbenz(a)anthracene" title="7,12-Dimethylbenz(a)anthracene" >DMBA</a>initiated mice.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-Yamasaki_T..2C_Teel_R.W..2C_Lau_B._H-71" >[72]</a> Analogs of this compound have exhibited antitumor promoting effects in in vitro experimental conditions. Herein, allixin and/or its analogs may be expected useful compounds for cancer prevention or chemotherapy agents for other diseases.

The composition of the bulbs is approximately 84.09% water, 13.38% organic matter, and 1.53% inorganic matter, while the leaves are 87.14% water, 11.27% organic matter, and 1.59% inorganic matter.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-72" >[73]</a><a href="http://en.wikipedia.org/wiki/Garlic#cite_note-73" >[74]</a>

The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's <a href="http://en.wikipedia.org/wiki/Cell(biology)" title="Cell (biology)" >cells</a> are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell <a href="http://en.wikipedia.org/wiki/Vacuole" title="Vacuole" >vacuoles</a> trigger the breakdown of several sulfur-containing compounds stored in the cell fluids (<a href="http://en.wikipedia.org/wiki/Cytosol" title="Cytosol" >cytosol</a>). The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or <a href="http://en.wikipedia.org/wiki/Leek(vegetable)" title="Leek (vegetable)" class="mw-redirect" >leeks</a>.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-74" >[75]</a> Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals such as <a href="http://en.wikipedia.org/wiki/Bird" title="Bird" >birds</a>, <a href="http://en.wikipedia.org/wiki/Insects" title="Insects" class="mw-redirect" >insects</a>, and <a href="http://en.wikipedia.org/wiki/Worm" title="Worm" >worms</a> from eating the plant.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-75" >[76]</a>

A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo<a href="http://en.wikipedia.org/wiki/Transient_receptor_potential" title="Transient receptor potential" class="mw-redirect" >transient receptor potential</a> channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-76" >[77]</a> Allicin, along with its decomposition products <a href="http://en.wikipedia.org/wiki/Diallyl_disulfide" title="Diallyl disulfide" >diallyl disulfide</a> and <a href="http://en.wikipedia.org/wiki/Diallyl_trisulfide" title="Diallyl trisulfide" class="mw-redirect" >diallyl trisulfide</a>, are major contributors to the characteristic odor of garlic, while other allicin-derived compounds, such as <a href="http://en.wikipedia.org/wiki/Vinyldithiin" title="Vinyldithiin" >vinyldithiins</a> and <a href="http://en.wikipedia.org/wiki/Ajoene" title="Ajoene" >ajoene</a> show beneficial <a href="http://en.wikipedia.org/wiki/In_vitro" title="In vitro" >in vitro</a> biological activity.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-Block2010-0" >[1]</a> Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and <a href="http://en.wikipedia.org/wiki/Garlic_breath" title="Garlic breath" >garlic breath</a> the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. <a href="http://en.wikipedia.org/wiki/Allyl_methyl_sulfide" title="Allyl methyl sulfide" >Allyl methyl sulfide</a> (AMS) cannot be digested and is passed into the <a href="http://en.wikipedia.org/wiki/Blood" title="Blood" >blood</a>. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-Block2010-0" >[1]</a>

This well-known phenomenon of "garlic breath" is alleged to be alleviated by eating fresh <a href="http://en.wikipedia.org/wiki/Parsley" title="Parsley" >parsley</a>.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-77" >[78]</a> The herb is, therefore, included in many garlic recipes, such as <a href="http://en.wikipedia.org/wiki/Pistou" title="Pistou" >pistou</a>, <a href="http://en.wikipedia.org/wiki/Persillade" title="Persillade" >persillade</a>, and the garlic butter spread used in <a href="http://en.wikipedia.org/wiki/Garlic_bread" title="Garlic bread" >garlic bread</a>. However, since the odor results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a <a href="http://en.wikipedia.org/wiki/Sauna" title="Sauna" >sauna</a>.[<a href="http://en.wikipedia.org/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed" >citation needed</a>]

Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent, but no clinically reported evidence suggests it is actually effective.<a href="http://en.wikipedia.org/wiki/Garlic#cite_note-78" >[79]</a>