garlic has been used reasonably successfully in aids

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Domestically, garlic is stored warm [above 18 C (64 F)] and dry to keep it dormant(so it does not sprout). It is traditionally hung; softneck varieties are oftenbraided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator.[23] Commercially, garlic is stored at 0 C (32 F), in a dry, low-humidity environment.[24] Garlic will keep longer if the tops remain attached.[6]

Garlic is often kept in oil to produce flavoured oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlickept in oil can support the growth of Clostridium botulinum which causes the deadly botulism illness; refrigeration will not assure the safety of garlic kept inoil. To reduce this risk, the oil should be refrigerated and used within one week. Commercially prepared oils are widely available. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.[25] Twooutbreaks of botulism related to garlic stored in oil have been reported.[26][27]

In 1961, Chester Lilley from Kent in England was the first person to transform garlic into a pill form for storage.[citation needed] Although not widely accepted at the time for culinary uses, a capsulate solution for both the storage and simple dosing of garlic has become commonplace.Historical use

Garlic has been used as both food and medicine in many cultures for thousands of

years, dating at least as far back as when the Giza pyramids were built. Garlicis still grown in Egypt, but the Syrian variety is the kind most esteemed now (see Rawlinson's Herodotus, 2.125).

Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China dates back to 2000 BCE.[1]

It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes(Virgil, Ecologues ii. 11), and, according to Pliny the Elder (Natural History xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac"(cure-all) (see F. Adams' Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recomme

nds it as a palliative for the heat of the sun in field labor.

In the account of Korea's establishment as a nation, a tiger and a bear prayed to Hwanung that they may become human. Upon hearing their prayers, Hwanung gave them 20 cloves of garlic and a bundle of mugwort, ordering them to eat only thissacred food and remain out of the sunlight for 100 days. The tiger gave up afterabout twenty days and left the cave. However, the bear remained and was transformed into a woman.

In his Natural History, Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (N.H. xx. 23). Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789),found some dropsies cured by it alone. Early in the 20th century, it was someti

mes used in the treatment of pulmonary tuberculosis or phthisis.Harvesting garlic, from Tacuinum sanitatis, 15th century (Bibliothque nationale)

Garlic was rare in traditional English cuisine (though it is said to have been grown in England before 1548) and has been a much more common ingredient in Mediterranean Europe.[citation needed] Garlic was placed by the ancient Greeks on thepiles of stones at crossroads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man). A similar practice of hanging garlic, lemon and red chilli at the door or in a shop to ward off potential evil, is still very common in India.[28] According to Pliny, garlic and onions were invoked as deities by th


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e Egyptians at the taking of oaths. (Pliny also stated garlic demagnetizes lodestones, which is not factual.)[29] The inhabitants of Pelusium, in lower Egypt (who worshiped the onion), are said to have had an aversion to both onions and garlic as food.

To prevent the plant from running to leaf, Pliny (N.H. xix. 34) advised bendingthe stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely meant the development ofsmall, less potent bulbs).Medicinal use and health benefitsGarlic, raw Nutritional value per 100 g (3.5 oz)Energy 623 kJ (149 kcal)Carbohydrates 33.06 g- Sugars 1 g- Dietary fiber 2.1 gFat 0.5 gProtein 6.36 gThiamine (vit. B1) 0.2 mg (17%)Riboflavin (vit. B2) 0.11 mg (9%)Niacin (vit. B3) 0.7 mg (5%)Pantothenic acid (B5) 0.596 mg (12%)Vitamin B6 1.235 mg (95%)Folate (vit. B9) 3 g (1%)Vitamin C 31.2 mg (38%)

Calcium 181 mg (18%)Iron 1.7 mg (13%)Magnesium 25 mg (7%)Manganese 1.672 mg (80%)Phosphorus 153 mg (22%)Potassium 401 mg (9%)Sodium 17 mg (1%)Zinc 1.16 mg (12%)Selenium 14.2 gLink to USDA Database entryPercentages are relative toUS recommendations for adults.Source: USDA Nutrient Database

Garlic is claimed to help prevent heart disease (including atherosclerosis, highcholesterol, and high blood pressure) and cancer.[1][30] Animal studies, and some early research studies in humans, have suggested possible cardiovascular benefits of garlic. A Czech study found garlic supplementation reduced accumulationof cholesterol on the vascular walls of animals.[31] Another study had similar results, with garlic supplementation significantly reducing aortic plaque deposits of cholesterol-fed rabbits.[32] Another study showed supplementation with garlic extract inhibited vascular calcification in human patients with high blood cholesterol.[33] The known vasodilative effect of garlic is possibly caused by catabolism of garlic-derived polysulfides to hydrogen sulfide in red blood cells (RBCs), a reaction that is dependent on reduced thiols in or on the RBC membrane.Hydrogen sulfide is an endogenous cardioprotective vascular cell-signaling molec

ule.[34]

A randomized clinical trial funded by the National Institutes of Health (NIH) inthe United States and published in the Archives of Internal Medicine in 2007 found the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels.[35][36] According to Heart.org, "despite decades of research suggesting that garlic can improvecholesterol profiles, a new NIH-funded trial found absolutely no effects of rawgarlic or garlic supplements on LDL, HDL, or triglycerides... The findings underscore the hazards of meta-analyses made up of small, flawed studies and the valu


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e of rigorously studying popular herbal remedies". In an editorial regarding theinitial report's findings, two physicians from Weill Cornell Medical College ofCornell University, pointed out that there may "be effects of garlic on atherosclerosis specifically that were not picked up in the study".[37]

However, a 2012 meta-analysis of randomized, double-blind, placebo-controlled trials looking at the effects of garlic on serum lipid profiles, found garlic wassuperior to placebo in reducing serum total cholesterol and triglyceride levels.Compared with the placebo groups, serum total cholesterol and triglyceride levels in the garlic groups was reduced by 0.28 (95% CI, -0.45, -0.11) mmol L? (P = 0.001) and 0.13 (95% CI, -0.20, -0.06) mmol L? (P < 0.001), respectively.[38]

Allium sativum has been found to reduce platelet aggregation[39][40][41][42] andhyperlipidemia.[42][43][44]

In 2007, the BBC reported Allium sativum may have other beneficial properties, such as preventing and fighting the common cold.[45] This assertion has the backing of long tradition in herbal medicine, which has used garlic for hoarseness and coughs.[46] The Cherokee also used it as an expectorant for coughs and croup.[47] However, in contrast to these earlier claims concerning the cold-preventingproperties of garlic, a 2012 report in the Cochrane Database of Systematic Reviews concludes that "there is insufficient clinical trial evidence regarding the effects of garlic in preventing or treating the common cold. A single trial suggested that garlic may prevent occurrences of the common cold but more studies are

needed to validate this finding. Claims of effectiveness appear to rely largelyon poor-quality evidence."[48]

Garlic is also alleged to help regulate blood sugar levels. Regular and prolonged use of therapeutic amounts of aged garlic extracts lower blood homocysteine levels and has been shown to prevent some complications of diabetes mellitus.[49][50] People taking insulin should not consume medicinal amounts of garlic withoutconsulting a physician.

Garlic was used as an antiseptic to prevent gangrene during World War I and World War II.[51] More recently, it has been found from a clinical trial that a mouthwash containing 2.5% fresh garlic shows good antimicrobial activity, although the majority of the participants reported an unpleasant taste and halitosis.[52]

Garlic cloves are used as a remedy for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.[53][54] Garlic can beused as a disinfectant because of its bacteriostatic and bacteriocidal properties.[4][unreliable source?]

Garlic has been found to enhance thiamin absorption, and therefore reduces the likelihood for developing the thiamin deficiency beriberi.[55]

In 1924, it was found to be an effective way to prevent scurvy, because of its high vitamin C content.[55]

Garlic has been used reasonably successfully in AIDS patients to treat Cryptospo

ridium in an uncontrolled study in China.[56] It has also been used by at leastone AIDS patient to treat toxoplasmosis, another protozoal disease.[57]

Garlic supplementation has been shown to boost testosterone levels in rats fed ahigh protein diet.[58]

A 2010 double-blind, parallel, randomised, placebo-controlled trial, involving 50 patients whose routine clinical records in general practice documented treatedbut uncontrolled hypertension, concluded, "Our trial suggests that aged garlicextract is superior to placebo in lowering systolic blood pressure similarly to


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current first line medications in patients with treated but uncontrolled hypertension."[59]Other uses

The sticky juice within the bulb cloves is used as an adhesive in mending glassand porcelain.[2] An environmentally benign garlic-derived polysulfide product is approved for use in the European Union (under Annex 1 of 91/414) and the UK asa nematicide and insecticide, including for use for control of cabbage root flyand red mite in poultry.[60]Adverse effects and toxicology

Garlic is known for causing bad breath (halitosis), as well as causing sweat tohave a pungent "garlicky" smell, which is caused by allyl methyl sulfide (AMS).AMS is a volatile liquid which is absorbed into the blood during the metabolismof garlic-derived sulfur compounds; from the blood it travels to the lungs[1] (and from there to the mouth, causing bad breath; see garlic breath) and skin, where it is exuded through skin pores. Washing the skin with soa

garlic has been used reasonably successfully in aids

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