Garlic

Garlic (Allium sativum) is an ancient culinary and medicinal herb related to the onion and reputed to have many health benefits. Today it is popularly used to lower cholesterol and blood pressure and is even reputed to reduce the risk of cancer. It is also taken for its antimicrobial effects. The active ingredient, allicin, is the source of garlic's famous odor, and many sulfur-containing garlic constituents are derived from it. Odorless alliin, found in the garlic bulb, is converted to allicin by the enzyme allinase, which is released by chopping or cutting. Aged or cooked garlic has less odor but also much less active allicin.

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