Garlic/ja: Difference between revisions

File:Allium sativum 003.JPG|Bulbs (top-setting, grown in lieu of flowers)

File:Garlic plate no 6 bv73c1191 bk128b698 crop.jpeg|Garlic, from ''The Book of Health'', 1898, by Henry Munson Lyman

File:Alliin Structural Formula V.1.svg|[[Alliin]], a [[sulfur]]-containing compound found in garlic.

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==Adverse effects and toxicology==

The scent of garlic is known to linger upon the human body and cause bad breath ([[halitosis]]) and body odor. This is caused by [[allyl methyl sulfide]] (AMS). AMS is a volatile liquid which is absorbed into the blood during the metabolism of garlic-derived sulfur compounds; from the blood it travels to the lungs (and from there to the mouth, causing [[garlic breath]]) and skin, where it is exuded through skin pores. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time. Washing the skin with soap is only a partial and imperfect solution to the smell. Studies have shown sipping milk at the same time as consuming garlic can significantly neutralize bad breath. Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward. Plain water, mushrooms, and basil may also reduce the odor; the mix of fat and water found in milk, however, was the most effective. Garlic breath is allegedly alleviated by eating fresh [[parsley]].

Abundant sulfur compounds in garlic are also responsible for turning garlic green or blue during pickling and cooking. Under these conditions (''i.e.'', acidity, heat) the sulfur-containing compound [[alliin]] reacts with common [[amino acid]]s to make [[pyrrole]]s, clusters of carbon-nitrogen rings. These rings can be linked together into [[polypyrrole]] molecules. Ring structures absorb particular wavelengths of light and thus appear colored. The two-pyrrole molecule looks red, the three-pyrrole molecule looks blue, and the four-pyrrole molecule looks green (like [[chlorophyll]], a tetrapyrrole). Like chlorophyll, the pyrrole pigments are safe to eat. Upon cutting, similar to a color change in [[onion]] caused by reactions of amino acids with sulfur compounds, garlic can turn green.

The green, dry "folds" in the center of the garlic clove are especially [[pungency|pungent]]. The sulfur compound [[allicin]], produced by crushing or chewing fresh garlic, produces other sulfur compounds: [[ajoene]], allyl polysulfides, and [[vinyldithiin]]s. Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.

Some people suffer from [[garlic allergy|allergies]] to garlic and other species of ''Allium''. Symptoms can include [[irritable bowel]], [[diarrhea]], mouth and throat ulcerations, [[nausea]], breathing difficulties, and, in rare cases, [[anaphylaxis]]. Garlic-sensitive people show positive tests to [[diallyl disulfide]], allylpropyldisulfide, allylmercaptan, and allicin, all of which are present in garlic. People who suffer from garlic allergies are often sensitive to many other plants, including onions, [[chives]], leeks, shallots, garden lilies, [[ginger]], and [[banana]]s.

[[File:Knoblauch (Allium sativum)-20200621-RM-085344.jpg|thumb|The garlic plant is starting to be [[green]]]]

Several reports of serious burns resulting from garlic being applied [[topical]]ly for various purposes, including naturopathic uses and [[acne]] treatment, indicate care must be taken for these uses, usually testing a small area of skin using a low concentration of garlic. On the basis of numerous reports of such burns, including burns to children, topical use of raw garlic, as well as insertion of raw garlic into body cavities, is discouraged. In particular, topical application of raw garlic to young children is not advisable.

[[File:Bulbs of Garlic Displayed For Sale At A Local Market.jpg|thumb|Bulbs of garlic displayed for sale at a local vegetable market]]

If higher-than-recommended doses of garlic are taken with [[anticoagulant]] medications, this can lead to a higher risk of bleeding. Garlic may interact with [[warfarin]], [[saquinavir]], [[antihypertensives]], [[calcium channel blockers]], the [[quinolone antibiotic|quinolone family of antibiotics]] such as [[ciprofloxacin]], and [[hypoglycemic]] drugs, as well as other medications. The [[American Veterinary Medical Association]] considers garlic to be toxic to pets.

{{Infobox nutritional value

| name=Garlic, raw

| opt1n=[[Selenium in biology|Selenium]]

| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/1103354/nutrients Link to USDA Database entry]

==Uses==

Because of sulfur compounds circulating in blood, consumed garlic may act as a [[mosquito repellent]], although there is no scientific evidence of its efficacy.

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===Nutrition===

In the typical serving size of 1–3 cloves (3–9 grams), raw garlic provides no significant nutritional value, with the content of all [[essential nutrients]] below 10% of the [[Daily Value]] (DV). In a reference amount of {{cvt|100|g}}, raw garlic contains some [[micronutrient]]s in rich amounts (20% or more of the DV), including vitamins [[vitamin B6|B6]] (73% DV) and [[vitamin C|C]] (35% DV), and the [[dietary mineral]], [[manganese]] (73% DV). Per 100 gram serving, raw garlic is a moderate source (10–19% DV) of the [[B vitamins]], [[thiamin]] and [[pantothenic acid]], as well as the dietary minerals, [[calcium in biology|calcium]], [[potassium in biology|potassium]], [[phosphorus in biology|phosphorus]], and [[zinc in biology|zinc]].

The composition of raw garlic is 59% water, 33% [[carbohydrate]]s, 6% [[protein (nutrient)|protein]], 2% [[dietary fiber]], and less than 1% [[fat]].

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===Culinary===

[[File:Garlic for sale.jpg|thumb|Garlic bulbs and cloves for sale at the Or Tor Kor market in [[Bangkok]]]]

[[File:Garlic whole.jpg|thumb|A garlic bulb]]

Garlic is widely used around the world for its pungent flavor as a seasoning or [[condiment]].

The garlic plant's [[bulb]] is the most commonly used part of the plant. With the exception of the single clove types, garlic bulbs are normally divided into numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw or cooked) or for medicinal purposes. They have a characteristic [[piquancy|pungent, spicy flavor]] that mellows and sweetens considerably with cooking. The distinctive aroma is mainly due to [[organosulfur]] compounds including [[allicin]] present in fresh garlic cloves and [[ajoene]] which forms when they are crushed or chopped.  A further metabolite [[allyl methyl sulfide]] is responsible for garlic breath.

Other parts of the garlic plant are also edible. The [[leaves]] and [[flowers]] ([[bulbil]]s) on the head ([[spathe]]) are sometimes eaten. They are milder in flavor than the bulbs, and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic". When green garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature, it may produce a garlic "round", a bulb like a boiling onion, but not separated into cloves like a mature bulb.

Green garlic imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and [[stir-fried]] or cooked in [[soup]] or [[hot pot]] in Southeast Asian (i.e. [[Vietnamese cuisine|Vietnamese]], [[Thai cuisine|Thai]], [[Burmese cuisine|Myanmar]], [[Lao cuisine|Lao]], [[Cambodian cuisine|Cambodian]], [[Singaporean cuisine|Singaporean]]), and [[Chinese cuisine|Chinese cookery]], and is very abundant and low-priced. Additionally, the immature flower stalks ([[scape (botany)|scapes]]) of the hardneck are sometimes marketed for uses similar to [[asparagus]] in [[Stir frying|stir-fries]].

[[File:Warzywa czosnek002.jpg|thumb|Garlic plants]]

Inedible or rarely eaten parts of the garlic plant include the "skin" covering each clove and root cluster. The papery, protective layers of "skin" over various parts of the plant are generally discarded during preparation for most culinary uses, though in [[Korea]] immature whole heads are sometimes prepared with the tender skins intact. The root cluster attached to the [[bulb|basal plate]] of the bulb is the only part not typically considered palatable in any form.

An alternative is to cut the top off the bulb, coat the cloves by dribbling [[olive oil]] (or other oil-based seasoning) over them, and [[roast]] them in an oven. Garlic softens and can be extracted from the cloves by squeezing the (root) end of the bulb, or individually by squeezing one end of the clove. In Korea, heads of garlic are heated over the course of several weeks; the resulting product, called [[black garlic (food)|black garlic]], is sweet and syrupy, and is exported to the United States, United Kingdom, and Australia.

Garlic may be applied to different kinds of bread, usually in a medium of butter or oil, to create a variety of classic dishes, such as [[garlic bread]], [[garlic toast]], [[bruschetta]], [[Crostino|crostini]], and [[canapé]]. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with [[onion]], [[tomato]], or [[ginger]].

[[File:GarlicBasket.jpg|thumb|A bunch of garlic on a [[basket]]]]

[[Garlic powder]] is made from dehydrated garlic and can be used as a substitute for fresh garlic, though the taste is not quite the same. [[Garlic salt]] combines garlic powder with table salt.

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====Regions====

[[File:Garlic Press and Garlic.jpg|thumb|Garlic crushed using a [[garlic press]]]]

Garlic is a fundamental component in many or most dishes of various regions, including eastern Asia, South Asia, Southeast Asia, the Middle East, northern Africa, [[cuisine of the Mediterranean|southern Europe]], [[Mujdei|Eastern Europe]] and parts of Latin America. Latin American seasonings, particularly, use garlic in [[sofrito]]s and [[mofongo]]s.

Oils can be flavored with garlic cloves. These infused oils are used to season all categories of [[vegetables]], meats, breads, and [[pasta]]. Garlic, along with [[fish sauce]], chopped fresh chilis, [[lime juice]], sugar, and water, is a basic essential item in [[nước chấm|dipping fish sauce]], a highly used dipping sauce condiment used in [[Indochina]]. In [[East Asia|East]] and [[Southeast Asia]], [[chili oil]] with garlic is a popular [[dipping sauce]], especially for meat and seafood. [[Tuong ot toi Viet Nam]] (Vietnam chili garlic sauce) is a highly popular condiment and dip across North America and Asia.

In some cuisines, the young bulbs are pickled for three to six weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. [[Laba garlic]], prepared by soaking garlic in [[vinegar]], is a type of pickled garlic served with [[dumpling]]s in northern China to celebrate the [[Chinese New Year]].

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Garlic is essential in Middle Eastern and Arabic cooking, with its presence in many food items. In the [[Levant]], garlic is traditionally crushed together with olive oil, and occasionally salt, to create a Middle Eastern garlic sauce called [[Toum]] (تُوم; meaning "garlic" in Arabic). While not exclusively served with meats, toum is commonly paired with chicken or other meat dishes such as [[shawarma]]. Garlic is also a key component in some [[hummus]] varieties, an Arabic dip composed of chickpeas, tahini, garlic, lemon juice, and salt.

Lightly [[smoking (cooking)|smoked]] garlic is used in British and other European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews.

Emulsifying garlic with olive oil produces ''[[aioli]]''. Garlic, oil, and a chunky base produce ''[[skordalia]]''. Crushed garlic, oil, and water produce a strong flavored sauce, [[mujdei]]. Blending garlic, [[almond]], oil, and soaked bread produces ''[[ajoblanco]]''. ''[[Tzatziki]]'', yogurt mixed with garlic and salt, is a common sauce in Eastern Mediterranean cuisines.

====Culinary history ====

Numerous cuneiform records show that garlic has been cultivated in [[Mesopotamia]] for at least 4,000 years. The use of garlic in China and Egypt also dates back thousands of years. Well-preserved garlic was found in the tomb of [[Tutankhamun]] (c. 1325 <small>BC</small>). It was consumed by ancient [[Ancient Greece|Greek]] and [[ancient Rome|Roman]] soldiers, sailors, and rural classes ([[Virgil]], ''Eclogues'' ii. 11), and, according to [[Pliny the Elder]] (''[[Pliny's Natural History|Natural History]]'' xix. 32), by the African peasantry. Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for [[Hecate]] ([[Theophrastus]], ''Characters, The Superstitious Man'').

Garlic was rare in traditional [[British cuisine|English cuisine]] (though it is said to have been grown in England before 1548) but has been a common ingredient in Mediterranean Europe. Translations of the {{circa|lk=no|1300}} [[Assize of Weights and Measures]], an English statute generally dated to the 13th century, indicate a passage as dealing with standardized units of garlic production, sale, and taxation—the [[hundred (unit)|hundred]] of 15 [[rope (garlic)|ropes]] of 15 heads each but the Latin version of the text may refer to [[herring]] rather than garlic.

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====Storage====

[[File:Allium sativum. Restra de allos de Oroso- Galiza.jpg|thumb|String of garlic]]

Domestically, garlic is stored warm [above 18°C (64°F)] and dry to keep it dormant (to inhibit sprouting). It is traditionally hung; softneck varieties are often braided in strands called plaits or [[:fr:wikt:grappe|''grappes'']]. Peeled cloves may be stored in [[wine]] or [[vinegar]] in the refrigerator. Commercially, garlic is stored at 0°C (32°F), in a dry, low-[[humidity]] environment. Garlic will keep longer if the tops remain attached.

Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling which may include rancidity and growth of ''[[Clostridium botulinum]]''. Acidification with a mild solution of vinegar minimizes bacterial growth. Refrigeration does not assure the safety of garlic kept in oil, requiring use within one month to avoid bacterial spoilage.

Stored garlic can be affected by ''[[Penicillium]]'' decay known as "blue mold" (or "green mold" in some locales), especially in high humidity. Infection may first appear as soft or water-soaked spots, followed by white patches (of mycelium) which turn blue or green with [[sporulation]]. As sporulation and [[germination]] are delayed at low temperature, and at −4&nbsp;°C are inhibited entirely, in refrigerated cloves one may only see the white mycelium during early stages. ''[[Penicillium hirsutum]]'' and ''[[Penicillium allii]]'' are two of the predominant species identified in blue mold.

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===Medical research===

====Cardiovascular====

As of 2016, [[clinical research]] found that consuming garlic produces only a small reduction in [[blood pressure]] (4 mmHg), and there is no clear long-term effect on [[hypertension]], cardiovascular [[morbidity]] or [[death|mortality]]. A 2016 [[meta-analysis]] indicated there was no effect of garlic consumption on blood levels of [[lipoprotein(a)]], a [[biomarker]] of [[atherosclerosis]].

Because garlic might reduce [[platelet aggregation]], people taking [[anticoagulant]] medication are cautioned about consuming garlic.

====Cancer====

Two reviews found no effect of consuming garlic on [[colorectal cancer]]. A 2016 meta-analysis of [[case-control study|case-control]] and [[cohort study|cohort studies]] found a moderate inverse association between garlic intake and some cancers of the upper [[digestive tract]].

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====Common cold====

A 2014 review found insufficient evidence to determine the effects of garlic in preventing or treating the [[common cold]]. Other reviews concluded a similar absence of high-quality evidence for garlic having a significant effect on the common cold.

[[File:Tacuinum sanitatis-garlic.jpg|thumb|Harvesting garlic, from ''[[Tacuinum Sanitatis]]'', 15th century ([[Bibliothèque nationale de France]])]]

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===Folk medicine===

Garlic has been used for traditional medicine in diverse cultures such as in Korea, Egypt, Japan, China, Rome, and Greece. In his ''[[Natural History (Pliny)|Natural History]]'', [[Pliny the Elder|Pliny]] gave a [[traditional medicine|list of conditions]] in which garlic was considered beneficial (''N.H.'' xx. 23). [[Galen]], writing in the second century, eulogized garlic as the "rustic's theriac" (cure-all) (see F. Adams' ''Paulus Aegineta'', p.&nbsp;99). [[Alexander Neckam]], a writer of the 12th century (see Wright's edition of his works, p.&nbsp;473, 1863), discussed it as a [[palliative]] for the heat of the sun in field labor. In the 17th century, [[Thomas Sydenham]] valued it as an application in confluent [[smallpox]], and [[William Cullen]]'s ''Materia Medica'' of 1789 found some [[dropsy|dropsies]] cured by it alone.

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===Other uses===

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

==In culture==

Garlic is present in the [[folklore]] of many cultures. In Europe, many cultures have used garlic for protection or [[white magic]], perhaps owing to its reputation in [[folk medicine]]. Central European folk beliefs considered garlic a powerful ward against [[demon]]s, [[werewolf|werewolves]], and [[vampire]]s. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.

In the foundation myth of the ancient Korean kingdom of [[Gojoseon]], eating nothing but 20 cloves of garlic and a bundle of [[Artemisia princeps|Korean mugwort]] for 100 days let a [[Ungnyeo|bear be transformed into a woman]].

In celebration of [[Nowruz]] (Persian calendar New Year), garlic is one of the essential items in a {{lang|fa-Latn|[[haft-sin]]}} ('seven things beginning with "S{{"'}}) table, a traditional New Year's display: the name for garlic in [[Persian language|Persian]] is {{lang|fa|سیر}} ({{lang|fa-Latn|seer}}), which begins with {{lang|fa|[[Shin (letter)#Arabic shīn|س]]}} ({{lang|fa-Latn|sin}}, {{IPA|fa|siːn|pron}}, {{Respell|seen}}) the [[Perso-Arabic]] letter corresponding to "S".

In [[Islam]], it is recommended not to eat raw garlic prior to going to the mosque. This is based on several [[hadith]].

Some [[Mahayana|Mahāyāna]] Buddhists and sects in [[China]] and [[Vietnam]] avoid eating onions, garlic, scallions, chives and leeks, which are known as ''Wu hun'' ({{lang-zh|c=五葷|p=Wǔ hūn}}, 'the five forbidden pungent vegetables').

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==Gallery==

File:All Garlic Ail Ajo.jpg|Chopped garlic

File:Knoblauch Bluete 3.JPG|Garlic plant

File:Korea-Goheunggun-Garlic harvest 4196-06.JPG|Harvested garlic left to dry

File:A garlic clove and its head.jpg|A garlic bulb

File:Blended garlic confit.jpg|Blended garlic [[confit]]