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An excerpt: Of the more than 2,300 chemicals in a clove of garlic, barely 70 make it into the nutrition chart. | Photo Credit: Getty Images/iStockphoto
Plants, unlike animals, cannot escape predators. They are virtually rooted in one place. They have overcome this disadvantage by equipping themselves with a vast chemical arsenal for their defence.
Parts of the plant that are underground are more vulnerable to attack. Bacteria, fungi, nematodes, larvae, snails, mice – the list of threats is long. Not surprisingly, plants such as onions and garlic, which store food in underground bulbs for future growth, have armed themselves with defensive chemicals of all colors and varieties.
2,300 chemicals
A recent inventory of garlic’s molecular army using the very sensitive analytical tools of chemistry has revealed that its cloves contain more than 2,300 chemicals. Most of them are there for reasons we don’t yet understand. Barely 70 of these are included in today’s nutrition charts. These include manganese, selenium and vitamin B6: three human nutrients that are particularly abundant in garlic.
A number of other components – thiosulfinates, lectins, saponins and flavonoids, to name a few – may also play protective roles in humans. It is not surprising that humans have a long history of including garlic in their diet. Sumerian clay tablets from 4000 years ago contain recipes using garlic. And beyond nutritional value, garlic has been used in many cultures for its medicinal properties.
In our tradition
In Ayurveda, drinking hot milk mixed with garlic… Lasuna KsheerpakaIt is beneficial for respiratory ailments such as asthma, cough and the common cold, and generally improves body strength. Similarly, garlic-infused water (lasuna phata) is used as a tonic, improving digestion by stimulating the secretion of digestive enzymes, and for its carminative properties, which reduce gas formation.
The characteristic pungent flavor of garlic and related species comes from sulfur-containing compounds. Allicin is not present in fresh garlic. It is formed when an odorless precursor called allicin reacts with an enzyme. The two are combined when garlic is cut, crushed, or chewed.
Allicin interacts with receptors found on sensory neurons in the trigeminal nerve, which collects sensations from the mouth and nose. Garlic’s pungent taste is the result of this interaction.
Allicin and other components of garlic such as diallyl disulfide have an effect on inflammatory processes. Beneficial effects include regulation of blood pressure and positive trends in heart health. Another component, the flavonoid luteolin, prevents the formation and aggregation of amyloid beta plaques, which are key symptoms of Alzheimer’s disease.
Ongoing research may one day reveal the role of many other chemicals present in garlic. Some of these, alone or in combination, may contribute to the betterment of human health. What we know today is that moderation is the key to the beneficial use of garlic in our diet, so as to avoid side effects such as heartburn and diarrhea. Some health practitioners say that four grams of garlic per day is the right amount to consume.
India is the second largest producer of garlic. Impressive garlic varieties like Riya One come from Neemuch and Ratlam in Madhya Pradesh, the largest garlic producing state. In South India, local varieties from Gadag in Karnataka sell very well with their strong, pungent flavour and aroma. And then there are the Kashmiri varieties. Whatever your preference, a little garlic can add spice to your life and your health.
,This article is co-authored with Sushil Chandani, who works in molecular modelling.,
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