GARLIC

Garlic (Allium sativum L.) is a bulbous cultivated plant, traditionally assigned to the Liliaceae family, but which the recent APG III classification attributes to the Amaryllidaceae. Its primary use is as a condiment, but it is equally used for therapeutic purposes due to the properties jointly attributed to it by science and popular traditions. The characteristic odor of garlic is due to numerous organic sulfur compounds including alliin and its derivatives, such as allicin and diallyl disulfide.

In European folklore, garlic was believed to ward off vampires and was worn in a pouch around the neck. This tradition can be linked to the fact that vampires were considered "parasites" and consequently garlic, having antibacterial properties, kept them away. Its antiseptic power has been known since ancient times: in the Middle Ages doctors used masks soaked in garlic juice to protect themselves from infections and today it is widely used in folk medicine.

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Garlic has several healing properties:
Antihypertensive
Anthelminthic (helminths are a class of worms that can parasitize the intestines)
Antioxidant thanks to many compounds, such as various sulphides, selenium and vitamins of groups B and C.
Against colds and flu
Antitumor (in vitro) by ajoene and disulfides.
Antithrombotic also here thanks to the action of ajoene with anti-platelet aggregation action
Chelating: the sulfur compounds (in other ways toxic, such as sulfur dioxide which is formed with water) present between the molecules of garlic bind stably to the molecules of mercury, lead and cadmium present in the organism, which in this way are eliminated easily.