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Garlic

Garlic

A perennial monocotyledon food crop. Its bulbs, with a strong odour and flavour, are often used as a condiment in cooking. One head of garlic is made up of several bulblets or cloves of garlic.

Latin name

Allium sativum L.

Origin

Central Asia, Mediterranean and Caucasia, Afghanistan and northern India.

Used part

The bulbs.

Active components

Saccharides (FOS, inulin): promote the balance of intestinal flora.

Essential oil (allicin, DAS, DADS, DATS, AMS): these volatile-sulphur compounds are the components responsible for most health effects. They have antiseptic, antioxidant, hypotensive, and cholesterol-lowering effects and a protective effect on the cardiovascular system. They are also the components responsible for bad breath in those that take them.

Organic sulphur compounds (SAC, SMC, SAMC): prevent the oxidation of cholesterol and have a hepatoprotective effect.

Usage

All over the world, garlic is one of the most common herbs used to bring out the flavour in a dish. It can significantly contribute to the flavour of numerous dishes. Despite the fact that it is the bulbs that are used, the leaves and the flowers are also edible and have a milder flavour. Garlic has been known since the times of ancient Egypt. Over the centuries, it has been used to treat various conditions such as cardiac and circulatory diseases, arthritis, lung diseases, abdominal tumours, diarrhoea and parasitic infections. Modern science tends to confirm most of the beliefs of ancient cultures. Garlic can help to maintain the microbial balance of the intestinal flora and supports the defence against harmful micro-organisms. 1-5 It has a modulating effect in relation to the immune system. 6-13 Thanks to its antioxidants, it combats both the formation of free radicals, thus slowing the premature ageing of the organism, and the oxidation of cholesterol. 14-19 Garlic contributes to the proper function of the heart, the circulation, the normalisation of cholesterol levels and the reduction of the homocysteine content. 20-25 It also protects the liver against the effects of toxins and ensures the proper function of this organ. 26-40 Garlic also has a positive effect on the metabolism of sugar and increases insulin sensitivity. 41-46 And if you have ever been repulsed by the strong odour, you should know that a recent study discovered that drinking milk at the same time as eating garlic considerably reduces the production of malodorous molecules. 47

Bibliographical references

The health claims that feature on our website in relation to the plants contained in our products are compliant with the list of health claims awaiting final assessment by the Community authorities (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/). However, they may be subject to modification following their assessment by the national competent authorities.

The health claims relating to other nutrients or substances contained in our products that feature on our site are compliant with Regulation No. 432/2012 of the Commission of 16 May 2012 which establishes a list of authorised health claims authorised in relation to food products, other than those in reference to the reduction of the risk of disease as well as community-based development and child health (cf. website of the European Commission: http://ec.europa.eu/nuhclaims/).