Garlic

Garlic, Allium sativum L., a perennial bulbous plant of the lily family; it grows wild in Southern Europe and North Africa and is widely cultivated everywhere for its bulbs, which are used as a spice in food. Garlic contains essential oil (in the amount of 0.05-0.09%), which gives it its sharp taste and odor. The oil, which irritates the skin and mucous membranes, contains diallyl disulfide, allyl propyl disulfide, and allyl propyl trisulfide. Garlic has been used since ancient times as a medicinal remedy for various diseases. It was also attributed aphrodisiac properties. Adding garlic juice to nutrient media inhibits bacterial growth, reduces putrefaction processes, and decreases the digestive capacity of pepsin. Aqueous solutions of extract (1:1,000) enhance intestinal peristalsis. Aqueous and alcoholic extracts lower blood pressure, increase the strength of heart contractions, slow the pulse, and increase diuresis. Large doses and prolonged use can cause arrhythmia. It is used internally for arteriosclerosis, cardiac asthma, for intestinal catarrhs, intestinal atonies, meteorism, in enemas as an anthelmintic for pinworms (in the form of an infusion in milk). Dosage of alcoholic (95°) tincture - 15 drops 2 times a day. Interest in garlic has recently increased again thanks to observations by the school of Vaquez, who noted its favorable effect in arteriosclerosis. The authors attributed the effect in part to the presence of small amounts of easily detachable iodine in garlic. Alizatin - a mixture of garlic extract with animal charcoal, devoid of unpleasant taste and odor. Alizat, a preparation of the firm "Galen-Moscow", is an alcoholic extract of garlic. In bronchitis, liver cirrhosis, and inflammatory diseases of the kidneys and renal pelvis, caution is required in the use of garlic.