:: Garlic ::

Benefits of Garlic ::
Garlic – The Stinking Rose

Scientific name – Allium sativum Linn.

The name “Allium sativum” is derived from the Celtic word “all”, meaning burning or stinging, and the Latin word “sativum” meaning planted or cultivated. The English name, Garlic, is derived from the Anglo-Saxon “gar-leac” or spear plant, referring to its flowering stalk. Known as Rasona, in Ayurveda, because it lacks one taste (contains all tastes except sour).

Garlic, a species in the onion family, has been used for culinary and medicinal purposes and is widely used for the treatment and prevention of cardiovascular diseases. It is a well known herb which strengthens the immune system, promotes cardiovascular health, prevents infectious disease and alleviates hypertension, hyperlipidemia and platelet aggregation, which is substantiated through scientific research.

Rasona or Garlic is cited to be a valuable medicine for vata diseases, skin disorders and as an aphrodisiac. Sushruta samhitha, the Ayurvedic text, has mentioned that rasona possess the properties to heal fractures, useful in the ailments like flatulence, abdominal pain, heart diseases, chronic fever, dehydration, cough, beneficial for the eyes, voice and for complexion of the skin. Kashyapa samhitha, the Ayurvedic text, has given the detailed account of rasona as a rasayana and is still employed today as a folk medicine.

Garlic is also used as anti-rheumatic, anthelmentic and vermifuge. Oil is a powerful antiseptic and anti-spasmodic. Externally the juice is used as rubefacient liniment and also in infantile convulsions, sorethroat and skin diseases including leprosy. It is also applied externally for deafness and pain, to relieve neuralgia and earache.

Garlic chiefly contains amino acids such as Glutamic acid, arginine, aspartic acid, leucine, lysine, valine; minerals such as manganese, potassium, calcium, phosphorus and in minor quantities magnesium, selenium, sodium, iron, zinc and copper. It also contains Vitamins such as vitamin B6, vitamin C and in minor quantities folic acid, pantothenic acid and niacin. Potentially active chemical compounds of garlic are sulfur compounds, aminoacids, enzymes and minerals.

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