Home
Spices & Medicinal Herbs
Spices
Herbs
Vegetables
Popular Vegetables
Amaranth
Brocolli
Boletus
Capsicum
Cauliflower
Celery
Cucumber
Drumstick
Garlic

Chemical constituents & Uses of Garlic

Chemical constituents

The active properties of Garlic depend on a pungent, volatile, essential oil. Garlic contains 0.1-0.36% of a volatile oil composed of sulfur-containing compounds: allicin, diallyl disulfide, diallyl trisulfide, and others. The pecular penetrating odour of Garlic is due to this intensely smelling sulphuret of allyl.

Other constituents of garlic include: alliin (S-allyl-L-cysteine sulfoxide), S-methyl- L-cysteine sulfoxide, protein (16.8%, dry weight basis), high concentrations of trace minerals (particularly selenium), vitamins, glucosinolates, and enzymes (alliinase, peroxidase, and myrosinase).1, 2 Allicin is mainly responsible for garlic’s pungent odor. It is formed by the action of the enzyme alliinase on the compound alliin. The essential oil of garlic yields approximately 60% of its weight in allicin after exposure to alliinase.

The components of Garlic include Calcium, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, and Zinc.

The Vitamins present in it are Vitamin B1, B2, B3, and C.

"

Culinary Uses

Medicinal Uses

Precautions





Disclaimer: The site does not advice you to take any action, we only provide information based on research done by various people world wide. One should consult their doctor, physician or an expert before taking any action or herbal/natural remedy mentioned on this website.


Spices :: Herbs :: Vegetables
Copyright 2006-2012, Spices and Medicinal Herbs