Standardization of Snow Mountain Garlic (original) (raw)
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Garlic Plant Characteristics and Medicinal Values: A Review
International Journal of Emerging Research in Engineering, Science, and Management, 2024
Garlic is a versatile vegetable commonly grown in subtropical and highland agroecosystems, which is utilized for its culinary, medicinal, and spice properties. The use of garlic as a medicinal aid can be traced back to ancient times. The health benefits of garlic production are attributed to its antiviral, antibacterial, and antifungal properties. The use of garlic is prevalent in both traditional and modern healthcare systems, where it is used to treat a wide range of conditions. Numerous studies have reported the therapeutic properties of garlic, and its effectiveness has been demonstrated in clinical trials. The growing global interest in health and wellness, the widespread use of garlic as a spice, and its potential economic, social, and health benefits have contributed to a surge in its demand worldwide. This review aims to provide a comprehensive overview of the scientific literature on the morphological descriptions of garlic and its nutritional and health significance.
European Journal of Medicinal Plants
Garlic is one of the most common spices in south-east Asian cuisine. Since ancient times, it has been used as traditional medicine, herbal remedies and flavoring ingredients. Large varieties of garlic are available across the world. The majority of Bangladeshi markets are availed with three of its varieties. These are Imported Large Multi-clove garlic from India or China, Bangladeshi Indigenous Multi-clove and Single-clove garlic. This study was aimed to investigate proximatecomposition, mineral concentration and energy value of Imported Large Multi-clove variety, Bangladeshi Indigenous Multi-clove and Single clove garlic. Imported Large Multi-clove variety was found to contain 6.53±0.08% moisture, 70.25±0.27% carbohydrate, 18.92±0.04% protein, 0.57±0.16% fat and 3.72±0.03% ash, whereas Indigenous Single-clove and Multi-clove contain 7.80±0.04% & 6.51±0.04% moisture, 71.41±0.09%&72.73±0.06%carbohydrate, 17.37± 0.06% and 17.40±0.04% protein, 0.19±0.01% and 0.21±0.02% fat, 3.22±0.01% ...
Journal of Medicinal Plants Studies, 2020
Garlic, (Allium sativum) Linn. is a member of the family Liliaceae. It is known as Seer (Persian) and Saum (Arabic) in unani medicine, similarly in Sanskrit, garlic is commonly known as lahsuna or rasona. Garlic plays important role in daily diet and also helps in maintaining good health that’s why it is widely used as diet and medicine. The effects of garlic (Seer) have been largely attributed as Muhallil, Mulattif, Jali Musakhkhin, Mufatteh urooq, Mudirr-eBaul (Diuretic), Muqatte-Akhlate ghaleeza, Muraqqiqe dam, antihyperlipidemic, antiphypertensive, antibacterial, antifungal, antidiabetic, anticarcinogenic, hepatoprotective activities. Garlic has many health benefits and has been traditionally used worldwide. The wealth of scientific literature supports the significant effects in Hummiyat kuhna (Intermittent fevers), Nazla muzmin (chronic catarrhs), Shaheeqa (whooping coughs), Sara’a (epilepsy), Dama (asthma), Deafness, Retention of urine, Zaheer (amoebic dysentery), Haiza (chole...
Garlic: Medicinal Plant and Natural Aromatic Condiment
Journal of Pharmacy and Pharmacology, 2021
Objective: To relate the presence of active metabolites with therapeutic effects of the Allium sativum L whose common name is Garlic, as well as its contraindications and adverse reactions and its use as condiment. Methods: Searching about the topic in the last 5 years and present a general view of the Allium sativum L whose common name is Garlic. Conclusions: Technological prevision was based on the search of articles in the Virtual Library in Health (BVS) and using the key words "medicinal plants"/"spice"/Allium sativum L/garlic/adverse reactions and contraindications, and the association among them.
Medicinal Values of Garlic: Review
Garlic products are used as sources of medicine in many ways in human beings in their day today life. As a result, researchers from various disciplines are now directing their efforts towards discovering the medicinal values of garlic on human health. The main interest of researchers in the medicinal values of garlic is its broad-spectrum therapeutic effect with minimal toxicity. Garlic extract has antimicrobial activity against many genera of bacteria, fungi and viruses. Garlic contains a higher concentration of sulfur compounds which are responsible for its medicinal effects. The chemical constituents of garlic have also been investigated for treatment of cardiovascular disease, cancer, diabetes, blood pressure, atherosclerosis and hyperlipidaemia and highly praised by several authors. Therefore, this paper is reviewed to inspire and impress the young researchers about the medicinal values of garlic.
Medicinal values of garlic: A review
International Journal of Medicine and Medical Sciences, 2013
Garlic products are used as sources of medicine in many ways in human beings in their day today life. As a result, researchers from various disciplines are now directing their efforts towards discovering the medicinal values of garlic on human health. The main interest of researchers in the medicinal values of garlic is its broad-spectrum therapeutic effect with minimal toxicity. Garlic extract has antimicrobial activity against many genera of bacteria, fungi and viruses. Garlic contains a higher concentration of sulfur compounds which are responsible for its medicinal effects. The chemical constituents of garlic have also been investigated for treatment of cardiovascular disease, cancer, diabetes, blood pressure, atherosclerosis and hyperlipidaemia and highly praised by several authors. Therefore, this paper is reviewed to inspire and impress the young researchers about the medicinal values of garlic.
Analysis of Garlic Effects on Human Health in the World
Journal of Medicine, Physiology and Biophysics, 2018
Agriculture play key role in the development of the world because it supply food to human being for its survival. Gradually garlic is considered vegetable. Its botanical name is Allium Sativum which belongs to family Lillaceae. Garlic is consumed everyone in the world due to its medicinal value and flavor. It is the rich sources of vitamin B6, Vitamin C, sulfur compound, calcium, iron, magnesium, phosphorous, potassium, sodium , zinc, manganese and allin which are the important component of the body. Seeing to its importance the study was carried out since August 2018 . The major objective of the study was to analyze the Garlic effects on human health in the study area. Total ten articles were download from the net and each one read to ten times and studied in depth while also collected data from 100 respondents of the University community through questionnaire about garlic utilization. The result analyze that garlic play key role in the control of human diseases while excessive co...
Comparative analysis on the levels of some bioactive constituents of Asian and African garlic types
Bioscience Biotechnology Research Communications
The present study investigates the comparative levels of some bioactive constituents of the important plant Allium sativum (garlic). Comparisons have been made on the levels within three garlic types, one type from Asia (Chinese garlic), and two African garlic types from Sudan. Results showed that the garlic from Southwestern Sudan (Zalenge region) had higher levels concerning most of the constituents, particularly it contains 38.17±1.26 g/100g of carbohydrate, 2.53±0.45 g/100g fat, 110.00±2.45 mg/100g phosphorus, and 185.22 ±2.47 mg/100g calcium as compared to 29.00±1.00 g/100g, 1.23±0.25 g/100g, 90.22±1.66 mg/100g, and 176.60±1.20 mg/100g, respectively of the Northern Sudan garlic, and 23.97±1.06 g/100g, 0.57±0.21 g/100g, 99.11±3.72 mg/100g, and 148.21±3.28 mg/100g, respectively of the Chinese garlic. The variations were almost due to the enriched soil of that region of Sudan which is known as a source of many plant products, either cultivated or naturally grown. The justifi cation for the uncertainty of results of allicin levels in garlic samples had been discussed.
An evaluation of garlic products available in Australian pharmacies-From the label to the laboratory
Journal of Herbal Medicine, 2018
Garlic is one of the most commonly used herbal medicines worldwide. There is medium quality evidence to support that specific garlic formulations at specific doses have an antihypertensive effect in a cohort of individuals with hypertension. There is lower quality evidence for garlic's hypolipidaemic effects. While there are many garlic products available in Australian pharmacies, it is unclear if these products are formulated based on the current evidence for use in such populations. The aim of this study was to evaluate garlic product formulations available in Australian pharmacies for quality indicators including: supporting evidence, labelling, product, safety and manufacturing information and the presence of key constituents previously identified as having hypotensive or hypolipidaemic properties. A qualitative evaluation of commercially available garlic products was conducted in accordance with the study aims. Thin-layer chromatography (TLC) was included in the evaluation to investigate the presence of alliin and s-allyl cysteine in both garlic products and raw garlic. The quality indicators evaluated in this study including evidence for the formulation used, labelling, product, safety and manufacturing information and key constituents varied significantly between the garlic products available in Australian pharmacies. These findings have a number of implications that relate to the formulations and doses chosen by herbalists, pharmacists and consumers who may consider using garlic products in the management of hypertension and/or dyslipidaemia.
Influence of domestic cooking methods on proximate and phytochemical composition of garlic
Journal of Pharmacognosy and Phytochemistry, 2017
Nutrient content of garlic changed by different ways of cooking such as boiling, steaming and frying. This study is conducted to determine the proximate composition and phytochemical content of two varieties of garlic after cooking procedures and finding out the best way of cooking. Two different varieties (Big and Small clove) of garlic were purchased from local market of Madurai, Tamil Nadu. One portion was kept as raw as control and others were subjected to three different cooking methods. Nutrient such as moisture, starch, protein, fat, fibre, total polyphenols and total flavanoids were analyzed in cooked (steamed, boiled, fried) garlic by adopting standardized procedures to find out the best method of cooking. Fresh garlic contained 65.23±0.15 to 67.23±0.49% of moisture, 106.55±0.36 to 142.63±0.59g of starch, 7.14±0.06 to 7.30±0.45 % of protein, 0.15±0.06 to 0.30±0.02 % of fat, 0.82±0.02 to 1.46±0.35 % of fibre, 45.55±0.21to 49.59±0.39mg of total polyphenols and 3.51±0.02 to 4....