GARLIC: A PUNGENT WONDER FROM NATURE

Abstract

Garlic (Allium sativum L.) is one of the most important bulb crop grown in India. The bulb contains a colorless, odorless and water soluble compound called allicin. It is widely used as a condiment throughout India. Garlic contains enzymes, vitamin B, flavonoids and certain minerals. It is a good source of antioxidants and protein. Commercial varieties of garlic are vegetatively propagated because of sexual sterility. It is the core ingredient of the Mediterranean region and is used very frequently in Asian, African and European cooking. It is broadly classified into two main categories: hard neck and soft neck garlic. The plant is sown in autumn and the ripen crop is harvested in summer. Garlic has been utilized globally for thousands of years both food as well as medicine. It normalizes the cholesterol and reduces the risk of heart disease and arthritis. It provides protection against various types of cancers. Garlic is a wonder remedy for treating fever, coughs, headache, stomach ache, hemorrhoids, asthma and bronchitis, low as well as high blood sugar and snakebites. Thus, garlic is a rich source of bioactive compounds, which meets the basic nutritional needs of an individual in day to day life.