ニンニク　　　

WordNet

bulbous herb of southern Europe widely naturalized; bulb breaks up into separate strong-flavored cloves (同)Allium_sativum
aromatic bulb used as seasoning (同)ail
pungent Old World wild onion (同)false garlic, field garlic, stag''s garlic, wild_garlic, Allium vineale
North American bulbous plant (同)meadow leek, rose leek, Allium canadense
pungent Old World weedy plant (同)wood garlic, Ramsons, Allium ursinum
Eurasian bulbous plant (同)Allium carinatum
a press for extracting juice from garlic

PrepTutorEJDIC

ニンニク

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/06/10 08:19:43」(JST)

wiki en

[Wiki en表示]

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium.

Its close relatives include the onion, shallot, leek, chive,^[1] and rakkyo.^[2] With a history of human use of over 7,000 years, garlic is native to central Asia,^[3] and has long been a staple in the Mediterranean region, as well as a frequent seasoning in Asia, Africa, and Europe. It was known to Ancient Egyptians, and has been used for both culinary and medicinal purposes.^[4]

1 Description
2 Origin and major types
- 2.1 European garlic
3 Subspecies and varieties
4 Cultivation
- 4.1 Production trends
5 Uses
- 5.1 Culinary uses
- 5.2 Storage
- 5.3 Historical use
- 5.4 Nutrients and research
- 5.5 Other uses
- 5.6 Adverse effects and toxicology
- 5.7 Spiritual and religious uses
6 Properties
7 Gallery
8 See also
9 References
10 Bibliography
11 External links

Description

Allium sativum is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8. It produces hermaphrodite flowers. Pollination occurs by bees and other insects.^[5]

Origin and major types

According to Zohary and Hopf,^[6] "A difficulty in the identification of its wild progenitor is the sterility of the cultivars", though it is thought to be descended from the species Allium longicuspis, which grows wild in central and southwestern Asia.^[7]^[8] Allium sativum grows in the wild in areas where it has become naturalized. The "wild garlic", "crow garlic", and "field garlic" of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale (known as "wild garlic" or "crow garlic") and Allium canadense, known as "meadow garlic" or "wild garlic" and "wild onion", are common weeds in fields.^[9] One of the best-known "garlics", the so-called elephant garlic, is actually a wild leek (Allium ampeloprasum), and not a true garlic. Single clove garlic (also called pearl or solo garlic) originated in the Yunnan province of China.

European garlic

Flower head

There are a number of garlics with Protected Geographical Status in Europe; these include:

Aglio Rosso di Nubia (Red Garlic of Nubia) from Nubia-Paceco, Provincia di Trapani, Sicily, Italy
Aglio Bianco Polesano from Veneto, Italy (PDO)
Aglio di Voghiera from Ferrara, Emilia-Romagna, Italy (PDO)
Ail blanc de Lomagne from Lomagne in the Gascony area of France (PGI)
Ail de la Drôme from Drôme in France (PGI)
Ail rose de Lautrec a rose/pink garlic from Lautrec in France (PGI)
Ajo Morado de las Pedroñeras a rose/pink garlic from Las Pedroñeras in Spain (PGI)

Italian garlic PDO (Aglio Bianco Polesano)

Bulbils

Subspecies and varieties

There are two subspecies of A. sativum,^[10] ten major groups of varieties, and hundreds of varieties or cultivars.^[11]

A. sativum var. ophioscorodon (Link) Döll, called Ophioscorodon, or hard necked garlic, includes porcelain garlics, rocambole garlic, and purple stripe garlics. It is sometimes considered to be a separate species, Allium ophioscorodon G.Don.

A. sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, and creole garlic.

Cultivation

Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation is propagated asexually, by planting individual cloves in the ground.^[7] In cold climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring. The cloves must be planted at sufficient depth to prevent freeze/thaw which causes mold or white rot^[12] Garlic plants are usually very hardy, and are not attacked by many pests or diseases. Garlic plants are said to repel rabbits and moles.^[2] Two of the major pathogens that attack garlic are nematodes and white rot disease, which remain in the soil indefinitely after the ground has become infected.^[7] Garlic also can suffer from pink root, a typically nonfatal disease that stunts the roots and turns them pink or red.^[13]

Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well drained soils in sunny locations, and is hardy throughout USDA climate zones 4–9. When selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, will also improve bulb size. Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels.^[7]

There are different types or subspecies of garlic, most notably hardneck garlic and softneck garlic. The latitude where the garlic is grown affects the choice of type as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler climates; softneck garlic is generally grown closer to the equator.^[14]^[15]

Garlic scapes are removed to focus all the garlic's energy into bulb growth. The scapes can be eaten raw or cooked.^[12]^[16]

Production trends

Garlic is grown globally, but China is by far the largest producer of garlic, with around 20 million tonnes (40 billion pounds) grown annually, accounting for over 81% of world output. India (4.6%) and South Korea (1.4%) follow, with Egypt (1.2%) on fourth place. The United States (where garlic is grown in every state except for Alaska) in ninth place (0.8%).^[17] This leaves 11% of global garlic production in countries that each produce less than 2% of global output. Much of the garlic production in the United States is centered in Gilroy, California, which calls itself the "garlic capital of the world".^[18]

Top 10 garlic producers in 2012
Country	Production (tonnes)	Footnote
China	20,000,000	F
India	1,150,000	F
South Korea	339,113
Egypt	309,155
Russia	239,312
Bangladesh	233,609
Ethiopia	222,548
Burma	213,000	F
United States	195,910
Ukraine	171,400
World	24,836,877	A
* = Unofficial figure \| [ ] = Official data \| A = May include official, semi-official or estimated data F = FAO estimate \| Im = FAO data based on imputation methodology \| M = Data not available Source: UN Food & Agriculture Organisation (FAO)^[19]

Uses

Culinary uses

Garlic being crushed using a garlic press

String of garlic

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 pungent, spicy flavor that mellows and sweetens considerably with cooking.^[20]

Other parts of the garlic plant are also edible. The leaves and flowers (bulbils) on the head (spathe) are sometimes eaten. They are milder in flavor than the bulbs,^[2] and are most often consumed while immature and still tender. Immature garlic is sometimes pulled, rather like a scallion, and sold as "green garlic".^[21] 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.^[22] It imparts a garlic flavor and aroma in food, minus the spiciness. Green garlic is often chopped and stir-fried or cooked in soup or hotpot in Southeast Asian (ie. Vietnamese, Thai, Lao, Cambodian, Singaporean) and Chinese cookery, and is very abundant and low-priced. Additionally, the immature flower stalks (scapes) of the hardneck and elephant types are sometimes marketed for uses similar to asparagus in stir-fries.^[7]

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.^[23] The root cluster attached to the basal plate of the bulb is the only part not typically considered palatable in any form.

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, southern Europe, and parts of South and Central America. The flavor varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger. The parchment-like skin is much like the skin of an onion, and is typically removed before using in raw or cooked 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 fermented at high temperature; the resulting product, called black garlic, is sweet and syrupy, and is now being sold in 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, crostini and canapé.

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 dipping fish sauce, a highly used dipping sauce condiment used in Indochina. In 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 dumplings in northern China to celebrate the Chinese New Year.^[1]

Lightly smoked garlic is becoming increasingly popular in British and European cuisine. It is particularly prized for stuffing poultry and game, and in soups and stews. In both these cases it is important to utilize the undiscarded skin, as much of the smoke flavor is situated there, rather than in the cloves themselves.

Immature scapes are tender and edible. They are also known as "garlic spears", "stems", or "tops". Scapes generally have a milder taste than the cloves. They are often used in stir frying or braised like asparagus.^[16] Garlic leaves are a popular vegetable in many parts of Asia. The leaves are cut, cleaned, and then stir-fried with eggs, meat, or vegetables.

Mixing garlic with egg yolks and olive oil produces aioli. Garlic, oil, and a chunky base produce skordalia. Blending garlic, almond, oil, and soaked bread produces ajoblanco. Yogurt mixed with garlic and salt is a common sauce in Eastern Mediterranean cuisines.

Garlic powder has a different taste from fresh garlic. If used as a substitute for fresh garlic, 1/8 teaspoon of garlic powder is equivalent to one clove of garlic.

Storage

A basket of garlic bulbs.

Domestically, garlic is stored warm [above 18 °C (64 °F)] and dry to keep it dormant (lest it sprout). It is traditionally hung; softneck varieties are often braided in strands called plaits or grappes. Peeled cloves may be stored in wine or vinegar in the refrigerator.^[24] Commercially, garlic is stored at 0 °C (32 °F), in a dry, low-humidity environment. Garlic will keep longer if the tops remain attached.^[7]

Garlic is often kept in oil to produce flavored oil; however, the practice requires measures to be taken to prevent the garlic from spoiling. Untreated garlic kept in oil can support the growth of Clostridium botulinum which causes the deadly botulism illness; refrigeration will not assure the safety of garlic kept in oil. To reduce this risk, the oil should be refrigerated and used within one week. According to wikihow, the garlic immersed in oil should be stored in the freezer and not the fridge.^[25] Commercially prepared oils are widely available. Manufacturers add acids and/or other chemicals to eliminate the risk of botulism in their products.^[26] Two outbreaks of botulism related to garlic stored in oil have been reported.^[27]^[28]

Garlic bulbs should be clean and white with a dried neck and outer skin and quite firm under pressure. They should be discarded if they are soft or spongy or show signs of mold.

Historical use

Garlic has been used as both food and medicine in many cultures for thousands of years, dating at least as far back as when the Giza pyramids were built. Garlic is still grown in Egypt, but the Syrian variety is the kind most esteemed now (see Rawlinson's Herodotus, 2.125).

Hippocrates, Galen, Pliny the Elder, and Dioscorides all mention the use of garlic for many conditions, including parasites, respiratory problems, poor digestion, and low energy. Its use in China dates back to 2000 BCE.^[1]

It was consumed by ancient Greek and Roman soldiers, sailors, and rural classes (Virgil, Ecologues ii. 11), and, according to Pliny the Elder (Natural History xix. 32), by the African peasantry. Galen eulogizes it as the "rustic's theriac" (cure-all) (see F. Adams' Paulus Aegineta, p. 99), and Alexander Neckam, a writer of the 12th century (see Wright's edition of his works, p. 473, 1863), recommends it as a palliative for the heat of the sun in field labor.

In the account of Korea's establishment as a nation, a tiger and a bear prayed to Hwanung that they may become human. Upon hearing their prayers, Hwanung gave them 20 cloves of garlic and a bundle of mugwort, ordering them to eat only this sacred food and remain out of the sunlight for 100 days. The tiger gave up after about twenty days and left the cave. However, the bear remained and was transformed into a woman.

In his Natural History, Pliny gives an exceedingly long list of scenarios in which it was considered beneficial (N.H. xx. 23). Dr. T. Sydenham valued it as an application in confluent smallpox, and, says Cullen (Mat. Med. ii. p. 174, 1789), found some dropsies cured by it alone. Early in the 20th century, it was sometimes used in the treatment of pulmonary tuberculosis or phthisis.

Harvesting garlic, from Tacuinum sanitatis, 15th century (Bibliothèque nationale)

Garlic was relatively common in Mediterranean cuisine but rare in English cooking.^{[citation needed]} Later translations of the c. 1300 Assize of Weights and Measures translate a passage as dealing with standardized units of garlic production, sale, and taxation—the hundred of 15 ropes of 15 heads each^[29]—but the Latin version of the text refers to herring rather than garlic.^[30] Garlic was placed by the ancient Greeks on the piles of stones at crossroads, as a supper for Hecate (Theophrastus, Characters, The Superstitious Man). A similar practice of hanging garlic, lemon and red chili at the door or in a shop to ward off potential evil, is still very common in India.^[31] According to Pliny, garlic and onions were invoked as deities by the Egyptians at the taking of oaths. (Pliny also stated garlic demagnetizes lodestones, which is not factual.)^[32] The inhabitants of Pelusium, in lower Egypt (who worshiped the onion), are said to have had an aversion to both onions and garlic as food.

To prevent the plant from running to leaf, Pliny (N.H. xix. 34) advised bending the stalk downward and covering with earth; seeding, he observes, may be prevented by twisting the stalk (by "seeding", he most likely meant the development of small, less potent bulbs).

Nutrients and research

In the typical serving size of 1-3 cloves (3-9 g), garlic provides no significant nutritional value with the content of all essential nutrients below 10% of the Daily Value (DV) (right table).^[33] When expressed per 100 g, garlic contains several nutrients in rich amounts (> 20% DV), including vitamins B6 and C, and the dietary mineral, manganese (right table).

Some human studies found garlic supplementation to produce small reductions in blood cholesterol,^[34]^[35] while an NCCIH-funded study found no effect.^[36] According to a meta-analysis from 2009, garlic has no beneficial effect on serum cholesterol levels either in healthy people or in people with hypercholesterolemia.^[37]

A 2010 placebo-controlled trial, involving patients with hypertension, found a small effect of garlic extract,^[38] but such research is considered preliminary and inconclusive.^[36]

As garlic may reduce platelet aggregation,^[39]^[40] patients taking anticoagulant medication are cautioned about consuming garlic.^[36]

One news source reported garlic supplements may prevent the common cold,^[41] but there is insufficient clinical research to confirm this effect.^[36]^[42] A 2012 report in the Cochrane Database of Systematic Reviews concluded that "there is insufficient clinical trial evidence regarding the effects of garlic in preventing or treating the common cold. A single trial suggested that garlic may prevent occurrences of the common cold but more studies are needed to validate this finding. Claims of effectiveness appear to rely largely on poor-quality evidence."^[43]

Garlic was used as an antiseptic to prevent gangrene during World War I and World War II.^[44]

Other uses

The sticky juice within the bulb cloves is used as an adhesive in mending glass and porcelain.^[2] 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 for control of cabbage root fly and red mite in poultry.^[45]

Garlic along with cinnamon is used as a fish and meat preservative, and displays antimicrobial property at temperatures as high as 120 degree Celsius; the combination can also be used to preserve fried and deep fried foods, and in the future might be used in an inner layer of plastic.^[46]^[47]^[48]^[49]^[50]

Adverse effects and toxicology

Garlic is known for causing bad breath (halitosis), as well as causing sweat to have a pungent "garlicky" smell, which 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^[1] (and from there to the mouth, causing bad breath; see garlic breath) and skin, where it is exuded through skin pores. 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.^[51] Mixing garlic with milk in the mouth before swallowing reduced the odor better than drinking milk afterward.^[51] Plain water, mushrooms and basil may also reduce the odor; the mix of fat and water found in milk, however, was the most effective.^[51]

The green, dry "folds" in the center of the garlic clove are especially pungent. The sulfur compound allicin, produced by crushing or chewing fresh garlic, produces other sulfur compounds: ajoene, allyl polysulfides, and vinyldithiins.^[1] Aged garlic lacks allicin, but may have some activity due to the presence of S-allylcysteine.

Some people suffer from allergies to garlic and other species of Allium.^[1] Symptoms can include irritable bowel, diarrhea, mouth and throat ulcerations, nausea, breathing difficulties, and, in rare cases, anaphylaxis. Garlic-sensitive patients 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 plants, including onions, chives, leeks, shallots, garden lilies, ginger, and bananas.

Several reports of serious burns resulting from garlic being applied topically 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 very low concentration of garlic.^[52] 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.^[53] The side effects of long-term garlic supplementation are largely unknown, and no FDA-approved study has been performed. Possible side effects include gastrointestinal discomfort, sweating, dizziness, allergic reactions, bleeding, and menstrual irregularities.^[54]

Some breastfeeding mothers have found their babies slow to feed and have noted a garlic odor coming from their babies after consuming garlic.^[55]^[56]

If higher than recommended doses of garlic are taken with anticoagulant medications, this can lead to a higher risk of bleeding.^[57] Garlic may interact with warfarin, antiplatelets, saquinavir, antihypertensives, calcium channel blockers, quinolone family of antibiotics such as ciprofloxacin, and hypoglycemic drugs, as well as other medications.^[55] Alliums might be toxic to cats or dogs.^[58]

Spiritual and religious uses

Garlic has been regarded as a force for both good and evil. In Europe, many cultures have used garlic for protection or white magic, perhaps owing to its reputation as a potent preventative medicine. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires. To ward off vampires, garlic could be worn, hung in windows, or rubbed on chimneys and keyholes.^[59]^[60]

In Iranian countries which celebrate Nowruz (Persian calendar New Year) such as Iran, the Caucasus countries, Afghanistan, and Central Asian countries such as Tajikistan and Uzbekistan, garlic is one of the items in a Seven-Seen table, a traditional New Year's display.

In Islam, it is generally recommended not to eat raw garlic prior to going to the mosque, since the odor could distract other Muslims during their prayer.^[61] Muhammad himself disliked eating garlic.^[62]

In both Hinduism and Jainism, garlic is thought to stimulate and warm the body and to increase one's desires. Some devout Hindus generally avoid using garlic and the related onion in the preparation of foods, while less devout followers may only observe this for religious festivities and events. Followers of the Jain religion avoid eating garlic and onion on a daily basis.

In some Buddhist traditions, garlic – along with the other five "pungent spices" – is understood to stimulate sexual and aggressive drives to the detriment of meditation practice.^[63]In Mahayana Buddhism, monks and nuns are not allowed to consume garlic or other pungent spices such as chili, which are deemed as being "earthly pleasures" and are viewed as promoting aggression due to their spiciness and pungency.

Properties

Alliin, a sulfur-containing compound found in garlic.

When crushed, Allium sativum yields allicin, an antibiotic^[64] and antifungal compound (phytoncide) discovered by Chester J. Cavallito and colleagues in 1944. Fresh or crushed garlic also affords the sulfur-containing compounds alliin, ajoene, diallyl polysulfides, vinyldithiins, S-allylcysteine, and enzymes, B vitamins, proteins, minerals, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds. Furthermore, a phytoalexin (allixin) was found, a nonsulfur compound with a γ-pyrone skeleton structure with antioxidant effects, antimicrobial effects,^[65] antitumor promoting effects,^[66] inhibition of aflatoxin B2 DNA binding,^[66] and neurotrophic effects. Allixin showed an antitumor promoting effect in vivo, inhibiting skin tumor formation by TPA and DMBA initiated mice.^[66] Analogs of this compound have exhibited antitumor promoting effects in in vitro experimental conditions. So allixin and/or its analogs may be useful compounds for cancer prevention.

The composition of the bulbs is approximately 84.09% water, 13.38% organic matter, and 1.53% inorganic matter, while the leaves are 87.14% water, 11.27% organic matter, and 1.59% inorganic matter.^[67]^[68]

The phytochemicals responsible for the sharp flavor of garlic are produced when the plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing, enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing compounds stored in the cell fluids (cytosol). The resultant compounds are responsible for the sharp or hot taste and strong smell of garlic. Some of the compounds are unstable and continue to react over time. Among the members of the onion family, garlic has by far the highest concentrations of initial reaction products, making garlic much more potent than onion, shallot, or leeks.^[69] Although many humans enjoy the taste of garlic, these compounds are believed to have evolved as a defensive mechanism, deterring animals such as birds, insects, and worms from eating the plant.^[70] Because of this, people throughout history have used garlic to keep away insects such as mosquitoes and slugs.^{[citation needed]}

A large number of sulfur compounds contribute to the smell and taste of garlic. Allicin has been found to be the compound most responsible for the "hot" sensation of raw garlic. This chemical opens thermo-transient receptor potential channels that are responsible for the burning sense of heat in foods. The process of cooking garlic removes allicin, thus mellowing its spiciness.^[70] Allicin, along with its decomposition products diallyl disulfide and diallyl trisulfide, are major contributors to the characteristic odor of garlic, while other allicin-derived compounds, such as vinyldithiins and ajoene show beneficial in vitro biological activity.^[1] Because of its strong odor, garlic is sometimes called the "stinking rose". When eaten in quantity, garlic may be strongly evident in the diner's sweat and garlic breath the following day. This is because garlic's strong-smelling sulfur compounds are metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be digested and is passed into the blood. It is carried to the lungs and the skin, where it is excreted. Since digestion takes several hours, and release of AMS several hours more, the effect of eating garlic may be present for a long time.^[1]

The well-known phenomenon of "garlic breath" is allegedly alleviated by eating fresh parsley.^[71] The herb is, therefore, included in many garlic recipes, such as pistou, persillade, and the garlic butter spread used in garlic bread. However, since the odor results mainly from digestive processes placing compounds such as AMS in the blood, and AMS is then released through the lungs over the course of many hours, eating parsley provides only a temporary masking. One way of accelerating the release of AMS from the body is the use of a sauna.^{[citation needed]}

Because of the AMS in the bloodstream, it is believed by some to act as a mosquito repellent, but no clinically reported evidence suggests it is actually effective.^[72]

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 alliinase react with common amino acids to make pyrroles, clusters of carbon-nitrogen rings.^[73]^[74] 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.^[75]

Gallery

Garlic from a recent harvest (on sale at Santa Rosa, Nueva Ecija)
Garlic bulbs and cloves
Garlic growing in a container.
Garlic bulbs and individual cloves, one peeled.
Garlic scapes are often harvested early so that the bulbs will grow bigger.
A bulb of garlic, split.
A bulb of garlic, not separated from the stem.
Garlic from a recent harvest awaiting collection in rural Goheung county, South Jeolla province, South Korea
Garlic from a recent harvest ready for transport to market in rural Goheung county, South Jeolla province, South Korea

Garlic being hand harvested, loaded onto a truck, and ready for transport to a distribution center in rural Goheung county, South Jeolla province, South Korea

References

^ ^a ^b ^c ^d ^e ^f ^g ^h Block, E. (2010). Garlic and Other Alliums: The Lore and the Science. Royal Society of Chemistry. ISBN 0-85404-190-7.
^ ^a ^b ^c ^d "AllergyNet — Allergy Advisor Find". Allallergy.net. Retrieved April 14, 2010.
^ Ensminger, AH (1994). Foods & nutrition encyclopedia, Volume 1. CRC Press, 1994. ISBN 0-8493-8980-1. p. 750
^ Simonetti, G. (1990). Schuler, S., ed. Simon & Schuster's Guide to Herbs and Spices. Simon & Schuster, Inc. ISBN 0-671-73489-X.
^ Growing Garlic from True Seed. ©2008--2013 Ted Jordan Meredith, and Avram Drucker. Garlic Analecta. Retrieved May 24, 2014.
^ Zohary, D., Hopf, M. (2000) Domestication of plants in the Old World, 3rd edition, Oxford: University Press, ISBN 0198503571, p. 197
^ ^a ^b ^c ^d ^e ^f "Small Farm News Archive". Sfc.ucdavis.edu. Retrieved April 14, 2010.
^ Salunkhe, D.K.; Kadam, S.S. (1998). Handbook of Vegetable Science and Technology. Marcel Dekker. p. 397. ISBN 0-8247-0105-4.
^ McGee p. 112
^ "USDA GRIN Taxonomy, Allium sativum var. ophioscorodon".
^ "The Garlic Family Tree and Where Garlic Came from".
^ ^a ^b "The Cult of the Cloves". New York Times. September 29, 2010. Retrieved October 5, 2010. You sow it in fall, not spring. The plant often forms strange curling stalks, or 'scapes', with odd nodules called umbels. These rococo growths contain their own minicloves called bulbils, a term that sounds like a playground insult.
^ "UC IPM: UC Management Guidelines for Pink Root on Onion and Garlic". Ipm.ucdavis.edu. Retrieved April 14, 2010.
^ "Farmers Forum — It probably came from Gilroy | Warren Reporter". NJ.com. Retrieved December 6, 2009.
^ "The Medicinal Uses of Garlic". Natural-holistic-health.com. June 20, 2009. Retrieved December 6, 2009.
^ ^a ^b "A Garlic Festival Without a Single Clove". New York Times. June 18, 2008. Retrieved October 5, 2010. Garlic scapes are pencil thin and exuberantly loopy, and emanate a clean and mildly garlicky scent. ... They had a gently spicy undertone and an exquisitely fresh green, mellow taste. Unlike regular garlic, which needs some kind of vehicle to carry its intense flavor to the mouth, scapes are self-sufficient; vegetable and aromatic all in one.
^ Economic Research Service, United States Department of Agriculture. Vegetables and Melons Outlook, October 19, 2006, p. 25. (The excerpt "Commodity Highlight: Garlic" at the Wayback Machine (archived April 25, 2012) (pp. 25–29) is available from Lewis & Clark College.)
^ "City of Gilroy: Community Profile". cityofgilroy.org. Retrieved June 14, 2011.
^ "Major Food And Agricultural Commodities And Producers – Countries By Commodity". Fao.org. Retrieved Jan 24, 2015.
^ Katzer, G (August 8, 2009). "Garlic (Allium sativum L.)". Retrieved December 2, 2012.
^ Thompson, S. (1995) The Kitchen Garden. Bantam Books. ISBN 0553374761. p. 144.
^ Thompson, S. (1995) The Kitchen Garden. Bantam Books. ISBN 0553374761. p. 145.
^ Amanda. "Glossary of Foods and Food Terms in Korea". Food-links.com. Retrieved April 14, 2010.
^ University of California, Division of Agriculture and Natural Resources. "Garlic: Safe Methods to Store, Preserve and Enjoy" (PDF). UC ANR. Retrieved February 28, 2014.
^ "How to Store Fresh Garlic: 12 Steps". wikiHow. March 18, 2011. Retrieved February 28, 2014.
^ "It's Your Health — Garlic-In-Oil". Hc-sc.gc.ca. February 18, 2009. Retrieved December 6, 2009.
^ CSU SafeFood Newsletter, Summer 2005 – Vol 9 No. 4 – Botulinum Toxin: Friend or Foe
^ Garlic-in-Oil at the Wayback Machine (archived October 2, 2013). Health Canada
^ Statutes of the Realm, Vol. I, London: G. Eyre & A. Strahan, 1810, p. 204
^ Ruffhead, Owen, ed. (1763a), The Statutes at Large, Vol. I: From Magna Charta to the End of the Reign of King Henry the Sixth. To which is prefixed, A Table of the Titles of all the Publick and Private Statutes during that Time, London: Mark Basket for the Crown, pp. 148–149 . (English) & (Latin) & (Norman French)
^ Eichstaedt, K.C. (2008). "Superstitions About Garlic: What Does it Do Besides Ward Off Vampires?". voices.yahoo.com.
^ Lehoux, Daryn (2003). "Tropes, Facts, and Empiricism" (PDF). Perspectives on Science 11 (3): 326–345. doi:10.1162/106361403773062678.
^ "Nutrition facts for raw garlic, USDA Nutrient Database, version SR-21". Conde Nast. 2014. Retrieved 2 November 2014.
^ Warshafsky, Stephen; Kamer, RS; Sivak, SL (October 1, 1993). "Effect of Garlic on Total Serum Cholesterol". Annals of Internal Medicine 119 (7_Part_1): 599–605. doi:10.7326/0003-4819-119-7_Part_1-199310010-00009. PMID 8363171.
^ Durak, İlker; Kavutcu, Mustafa; Aytaç, Bilal; Avcı, Aslıhan; Devrim, Erdinç; Özbek, Hanefi; Öztürk, Hasan Serdar (June 2004). "Effects of garlic extract consumption on blood lipid and oxidant/antioxidant parameters in humans with high blood cholesterol". The Journal of Nutritional Biochemistry 15 (6): 373–377. doi:10.1016/j.jnutbio.2004.01.005. PMID 15157944.
^ ^a ^b ^c ^d "Garlic at a glance". National Center for Complementary and Integrative Health, US National Institutes of Health. 2014. Retrieved 2 November 2014.
^ Khoo YS, Aziz Z (April 2009). "Garlic supplementation and serum cholesterol: a meta-analysis". J Clin Pharm Ther (Meta-analysis) 34 (2): 133–45. doi:10.1111/j.1365-2710.2008.00998.x. PMID 19250134.
^ Ried, K.; Frank, O. R.; Stocks, N. P. (2010). "Aged garlic extract lowers blood pressure in patients with treated but uncontrolled hypertension: a randomised controlled trial". Maturitas 67 (2): 144–150. doi:10.1016/j.maturitas.2010.06.001. PMID 20594781.
^ Rahman K (November 2007). "Effects of garlic on platelet biochemistry and physiology". Mol Nutr Food Res 51 (11): 1335–44. doi:10.1002/mnfr.200700058. PMID 17966136.
^ Borrelli F, Capasso R, Izzo AA (November 2007). "Garlic (Allium sativum L.): adverse effects and drug interactions in humans". Mol Nutr Food Res 51 (11): 1386–97. doi:10.1002/mnfr.200700072. PMID 17918162.
^ "Garlic 'prevents common cold'". BBC. October 3, 2001.
^ Brinker, F. Eclectic dispensatory of botanical therapeutics. Vol. II. Section IV: Botanical Medicine Research Summaries. Sandy, Oregon, USA: Eclectic Medical Publications. 1995. pp. 133–134.
^ Lissiman, E.; Bhasale, A.L.; Cohen, M. (2012). "Garlic for the common cold". Cochrane Database Syst Rev. 3: 3:CD006206. doi:10.1002/14651858.CD006206.pub3. PMID 22419312.
^ "Health effects of garlic. American Family Physician by Ellen Tattelman, July 1, 2005". Aafp.org. Retrieved February 28, 2014.
^ Anwar, A.; Groom, M.; Sadler-Bridge, D. (2009). "Garlic: from nature’s ancient food to nematicide" (PDF). Pesticide News 84 (June): 18–20.
^ Ranjan, Shivendu et al. (2012). "Comparative study of antibacterial activity of garlic and cinnamon at different temperature and its application on preservation of fish". Adv. Appl. Sci. Res 3 (1): 495–501.
^ Deein, W.; Thepsithar, C.; Thongpukdee, A.; Tippornwong, S. (2013). "Growth of Chrysanthemum Explants on MS Medium Sterilized by Disinfectants and Essential Oils". International Journal of Bioscience, Biochemistry and Bioinformatics: 609. doi:10.7763/IJBBB.2013.V3.286. edit
^ Verma, Vipul et al. (2012). "Antibacterial activity of extracts of Citrus, Allium & Punica against food borne spoilage" (PDF). Asian Journal of Plant Science and Research 2 (4): 503–509.
^ Sah, Pankaj; Al-Tamimi, Balqees; Al-Nassri, Najat and Al-Mamari, Rahma. "Effect of Temperature on Antibiotic Properties of Garlic (Allium sativum L.) and Ginger (Zingiber officinale Rosc.)". African Journal of Biotechnology 11 (95): 16192–16195. doi:10.5897/AJB12.1402. edit
^ Rakshit, Madhumita et al. (2012). "Bioedible coating of meat using garlic, cinnamon and turmeric" (PDF). European Journal of Experimental Biology 2 (5): 1439–1443.
^ ^a ^b ^c "Drinking a glass of milk can stop garlic breath". BBC News. August 31, 2010. Retrieved August 31, 2010.
^ Baruchin AM, Sagi A, Yoffe B, Ronen M (2001). "Garlic burns". Burns 27 (7): 781–2. doi:10.1016/S0305-4179(01)00039-0. PMID 11600262.
^ Garty BZ (March 1993). "Garlic burns". Pediatrics 91 (3): 658–9. PMID 8441577.
^ "MedlinePlus Herbs and Supplements: Garlic (''Allium sativum'' L.)". Nlm.nih.gov. August 26, 2009. Retrieved December 6, 2009.
^ ^a ^b Hogg, Jennifer (December 13, 2002). "Garlic Supplements" (PDF). Complementary Medicines Summary. UK Medicines Information, National Health Service. Retrieved July 7, 2007.
^ Garlic (Allium sativum L.) at the Wayback Machine (archived December 4, 2010). Mayo Clinic
^ Brown DG, Wilkerson EC, Love WE (March 2015). "A review of traditional and novel oral anticoagulant and antiplatelet therapy for dermatologists and dermatologic surgeons". Journal of the American Academy of Dermatology 72 (3): 524–34. doi:10.1016/j.jaad.2014.10.027. PMID 25486915.
^ What you should know about household hazards to pets brochure by the American Veterinary Medical Association.
^ McNally, R.T. (1994). In Search of Dracula. Houghton Mifflin. pp. 120–122. ISBN 0-395-65783-0.
^ Pickering, D. (2003). Cassell's Dictionary of Superstitions. Sterling Publishing. p. 211. ISBN 0-304-36561-0.
^ Chapter: What has been said about uncooked garlic, onion and leek.
^ Chapter: Forbiddance To Eat Garlic, Onions, And Anything Of Offensive Smell While Coming To The Mosque
^ "The Buddhist Diet". SFSU.
^ "Garlic: A natural antibiotic". ACM Modern Drug Discovery April 2002 Vol. 5, No. 4, p 12. April 1, 2002. Retrieved August 23, 2010.
^ Kodera Y., Matuura H., Yoshida S., Sumida T., Itakura Y., Fuwa T., Nishino H. (January 30, 1989). "Allixin, a stress compound from garlic". Retrieved January 30, 2009.
^ ^a ^b ^c Yamasaki T., Teel R. W., Lau B. H. (August 1, 1991). "Effect of allixin, a phytoalexin produced by garlic, on mutagenesis, DNA-binding and metabolism of aflatoxin B1". Retrieved January 30, 2009.
^ "agronomy". Lem.ch.unito.it. Retrieved December 6, 2009.
^ "Garlic — Article". Goldbamboo.com. July 22, 2006. Retrieved December 6, 2009.
^ McGee, pp. 310–311
^ ^a ^b Macpherson LJ, Geierstanger BH, Viswanath V, Bandell M, Eid SR, Hwang SW, Patapoutian A (2005). "The pungency of garlic: Activation of TRPA1 and TRPV1 in response to allicin". Current Biology 15 (10): 929–34. doi:10.1016/j.cub.2005.04.018. PMID 15916949.
^ "garlic". Food Dictionary, Epicurious.com. Retrieved April 14, 2010.
^ Rutledge, C. Roxanne and Day, Jonathan F. "Mosquito Repellents". Edis.ifas.ufl.edu.
^ Shinsuke Imai, Kaori Akita, Muneaki Tomotake, and Hiroshi Sawada (2006). "Model Studies on Precursor System Generating Blue Pigment in Onion and Garlic". J. Agric. Food Chem. 54 (3): 848–852. doi:10.1021/jf051980f. PMID 16448193.
^ Jungeun Cho, Seung Koo Lee, B.S. Patil, Eun Jin Lee, Kil Sun Yoo. "Separation of blue pigments in crushed garlic cloves: the color-forming potential of individual amino acids". II International Symposium on Human Health Effects of Fruits and Vegetables: FAVHEALTH 2007.
^ McGee, Harold (December 2006). "When Science Sniffs Around the Kitchen". curiouscook.com.

Bibliography

McGee, Harold (2004). "The Onion Family: Onions, Garlic, Leeks". On Food and Cooking (Revised Edition). Scribner. pp. 310–3. ISBN 0-684-80001-2.

External links

Data related to Garlic at Wikispecies
The dictionary definition of garlic at Wiktionary
PROTAbase on Allium sativum
Garlic: Plants For a Future database
National Center for Complementary and Integrative Health: Herbs at a Glance – Garlic
Allium sativum L. Medicinal Plant Images Database (School of Chinese Medicine, Hong Kong Baptist University) (traditional Chinese) (English)

UpToDate Contents

全文を閲覧するには購読必要です。 To read the full text you will need to subscribe.

1. 食事または栄養補助食品による脂質低下 lipid lowering with diet or dietary supplements
2. 漢方薬および栄養補助食品の概要 overview of herbal medicine and dietary supplements
3. 大腸癌：疫学、危険因子、および防御因子 colorectal cancer epidemiology risk factors and protective factors
4. 口臭 bad breath
5. 周術期の投薬マネージメント perioperative medication management

English Journal

β-Lactoglobulin as nanotransporter - Part II: Characterization of the covalent protein modification by allicin and diallyl disulfide.

Wilde SC1, Treitz C2, Keppler JK3, Koudelka T4, Palani K3, Tholey A4, Rawel HM5, Schwarz K3.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):1022-9. doi: 10.1016/j.foodchem.2015.11.011. Epub 2015 Nov 4.
The whey protein β-lactoglobulin has been proposed as a transporter for covalent bound bioactive compounds in order to enhance their stability and reduce their sensory perception. The garlic derived compounds allicin and diallyl disulfide were bound covalently to the native and heat denatured prote
PMID 26617049

β-Lactoglobulin as nanotransporter - Part I: Binding of organosulfur compounds.

Wilde SC1, Keppler JK2, Palani K2, Schwarz K2.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):1015-21. doi: 10.1016/j.foodchem.2015.11.010. Epub 2015 Nov 9.
The binding reaction of allicin and diallyl disulfide with β-lactoglobulin and the influence of pH value and protein denaturation on this reaction have been examined in the present study. Regardless of the structural similarity of both the organosulfur compounds, their binding behavior was signific
PMID 26617048

A novel reductive amination method with isotopic formaldehydes for the preparation of internal standard and standards for determining organosulfur compounds in garlic.

Tsai DC1, Liu MC2, Lin YR3, Huang MF2, Liang SS4.
Food chemistry.Food Chem.2016 Apr 15;197(Pt A):692-8. doi: 10.1016/j.foodchem.2015.11.022. Epub 2015 Nov 5.
Garlic (Allium sativum) is a long-cultivated plant that is widely utilized in cooking and has been employed as a medicine for over 4000years. In this study, we fabricated standards and internal standards (ISs) for absolute quantification via reductive amination with isotopic formaldehydes. Garlic ha
PMID 26617005

The inhibitory effects of γ-glutamylcysteine derivatives from fresh garlic on glycation radical formation.

Shi F1, Bai B1, Ma S2, Ji S1, Liu L3.
Food chemistry.Food Chem.2016 Mar 1;194:538-44. doi: 10.1016/j.foodchem.2015.07.140. Epub 2015 Jul 31.
The effects of three reactive peptides, γ-glutamylmethylcysteine (γ-GMC), γ-glutamylpropylcysteine (γ-GPC), and γ-glutamylbutylcysteine (γ-GBC) on the suppression of reactive radicals during the heating of l-lysine in the presence or absence of glucose was studied by electron spin resonance sp
PMID 26471590

Japanese Journal

ストレスに誘導されるうつ病に対する醗酵黒ニンニクの予防効果 (特集心と身体のコミュニケーション : ストレス、不眠、抗うつ、ムードフード)

Food style 21 20(6), 68-70, 2016-06
NAID 40020871456

無臭ニンニク2か月間の摂取は運動誘発性IL-6上昇を抑制する : 前後比較試験

東京農業大学農学集報 61(1), 31-38, 2016-06
NAID 120005822006

<論文・報告>薬味野菜による抗菌作用の相乗効果

ELCAS Journal 1, 58-62, 2016-03
NAID 120005829466

911 画像検証機能を付帯したにんにく調整機の開発(ロボティクス・メカトロニクスV)

講演論文集 2016(54), "911-1"-"911-2", 2016-02-26
NAID 110010052582

Related Pictures

★リンクテーブル★

リンク元	「ニンニク」「Allium sativum」

「ニンニク」

Garlic, raw
Nutritional value per 100 g (3.5 oz)
Energy	623 kJ (149 kcal)
Carbohydrates	33.06 g
Sugars	1 g
Dietary fiber	2.1 g
Fat	0.5 g
Protein	6.36 g
Vitamins
Thiamine (B1)	(17%) 0.2 mg
Riboflavin (B2)	(9%) 0.11 mg
Niacin (B3)	(5%) 0.7 mg
Pantothenic acid (B5)	(12%) 0.596 mg
Vitamin B6	(95%) 1.235 mg
Folate (B9)	(1%) 3 μg
Vitamin C	(38%) 31.2 mg
Trace metals
Calcium	(18%) 181 mg
Iron	(13%) 1.7 mg
Magnesium	(7%) 25 mg
Manganese	(80%) 1.672 mg
Phosphorus	(22%) 153 mg
Potassium	(9%) 401 mg
Sodium	(1%) 17 mg
Zinc	(12%) 1.16 mg
Other constituents
Selenium	14.2 μg
	Link to USDA Database entry
	Units; μg = micrograms • mg = milligrams; IU = International units;
	Percentages are roughly approximated using US recommendations for adults.; Source: USDA Nutrient Database

Garlic
	Allium sativum, known as garlic, from William Woodville, Medical Botany, 1793.
Scientific classification
Kingdom:	Plantae
Clade:	Angiosperms
Clade:	Monocots
Order:	Asparagales
Family:	Amaryllidaceae
Subfamily:	Allioideae
Genus:	Allium
Species:	A. sativum
Binomial name
	Allium sativum; L.

　　[★]

英: garlic
ラ: Allium sativum

「Allium sativum」

　　[★]