Dr. Kamil Ashraf, Assistant Professor, Department of Medicine, JNMC, A.M.U

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   Garlic is used worldwide as a condiment for the strong flavour it adds to food. Native to Central Asia and popular with ancient cultures, garlic has long been used for its pungent, spicy taste and exhilarat-ing health benefits. Garlic bulbs usually have numer-ous fleshy cloves, which are the edible parts of the plant. The green leaves and flowers, often termed as green garlic, are also used in cooking. By heating the heads of a garlic for several weeks, black garlic is obtained - a sweet syrupy sauce, origi-nally Korean and now popular worldwide. Garlic is popular in flavouring oils, used with meats, vegetables and breads. Garlic is popular in Indo-Chinese sauces, Central Asian meat gravies, and European smoked stews.

Health Benefits
Sulphur compounds, vitamin C and vitamin B6 in garlic boost functions of the immune system in its battle against common illnesses, which is a detrimental factor in in-creasing longevity. Antioxidants in garlic prevent Alzheimer's, dementia and other brain related diseases. Compounds in garlic also detoxify the body, and in-crease bone health. Garlic was prescribed to Olympic athletes in ancient Greece and has proven to boost performance. Other than that, garlic also reduces blood pressure and cholesterol. A disadvantage of garlic - Bad breath.

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