Allium sativum is a species of bulbous flowering plant. Its close relatives include the onion, shallot, leek, chive, Welsh onion and Chinese onion. It is native to Central Asia and northeastern Iran and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use.It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. Garlic grown in Kazakhstan, Uzbekistan, and Western China and indiain ancient Egyptian, Greek, Indian, and Chinese writings. Garlic grows in temperate and tropical regions all over the world, and many cultivars have been developed to suit different climates.
The sulfur compounds from garlic enter the body from the digestive tract and travel all over the body.
| Family | Amaryllidaceae /Onio | Odour | Characteristics orde |
| Latin Name | Allium sativum | Herb Extract Ratio | 05:01 |
| Sanskrit Name | Lahsunum | Water solubility | Water solubility- 85 |
| Common Name | Lahsun, Garlic | Alkaloid | Saponin – 5% | Allii |
| Solvent Used | Aqueous and Alcoholi | Taste | Specific taste |
| Storage Condition | Store in a Dry and cool place in double PP bag with container. | Appearance | Brown |
Garlic has a variety of bioactive compounds, including organosulfur compounds, saponins, phenolic compounds, and polysaccharides. The major active components of garlicare its organosulfur compounds, such as diallylthiosulfonate (allicin), diallylsulfide (DAS), diallyldisulfide (DADS), diallyltrisulfide (DATS), E/Z-ajoene, S-allyl-cysteine (SAC), and S-allyl-cysteine sulfoxide (alliin) . In general, organosulfur compounds in raw garlic have higher digestibility than those in cooked garlic . In addition, saponins were found to be more stable in the cooking process. The total amount of saponin in purple garlic was almost 40 times higher than that in white garlic, and several saponin compounds were only found to exist in purple garlic, such as desgalactotigonin-rhamnose, proto-desgalactotigonin, proto-desgalactotigonin- rhamnose, voghieroside D1, sativoside B1-rhamnose, and sativoside R1. Moreover, garlic contained more than 20 phenolic compounds, with higher contents than many common vegetables. The main phenolic compound was β-resorcylic acid, followed by pyrogallol, gallic acid, rutin, protocatechuic acid, as well as quercetin. Furthermore, garlic polysaccharides were reported to contain 85% fructose, 14% glucose, and 1% galactose.
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