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Garlic
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Perennial Asian plant belonging to the lily family, whose strong-smelling and sharp-tasting bulb, made up of several small segments, or cloves, is used in cooking. The plant has white flowers. It is widely cultivated and has been used successfully as a fungicide in the cereal grass sorghum. It also has antibacterial properties. (Allium sativum, family Liliaceae.)
In tests carried out in 1994, US doctors found freshly pressed garlic extract killed a number of bacteria, including drug-resistant strains, even when diluted to one part in 250. Its effectiveness is probably due to allicin, a simple organic disulphide.
© Research Machines plc 2008. All rights reserved. Helicon Publishing is a division of Research Machines plc.
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