Kingdom - Plantae
Division - Spermatophyta
Class- - Angiospermae
Family - Lilaceae
Genus -
AlliumSpecies - sativum
DESCRIPTION AND DISTRIBUTION OF ALLIUM SATIVUM
Allium sativum (garlic) is a bulbous perennial plant of the lily family
(liliaceae) and is a close relative to own the plants have flat green leaves
which can grow up to two feet. When garlic plant bloom, the plant send up
slender stalks which produce edible flowers (James, 1999). The skin of the A.sativum
bulb encloses up to 20edible bulblets called cloves. These bulblets or cloves
are what are used
of the plant in seasoning and cooking. There are many
varieties of Allium sativum but the best varieties for commercial use are the
late, early, chileno and Egyptians varieties (Rev.Waltz, 1999).
GENERAL USES OF ALLIUM SATIVUM
A. sativum is used as spices in seasoning and cooking because of its
strong flavor and odor. The cooked form is useful because it provides the body
with a source of sulphur and selenium body as well as for healthy hair
(Rev.Waltz, 1999).
MEDICINAL USES OF ALLIUM SATIVUM
Allium sativum like other medicinal plants has potential medicinal virtues
which includes the following:
A.sativum has scientifically proven antimicrobial and bacterial
properties. It contains a substance called Allicin, which has antibacterial
properties that are equivalent to weak penicillin. It appears that cooked A
sativum weakens the anti-bacterial effects considerably, however cooked Allium
sativum is not as potent as fresh one (Grogler, 1997). A. sativum is a powerful natural antibiotic. It has been
shown to be an effective treatment for Candida and other fungal infections
(Zimmerman, 1996). That is it can kill up to 60 types of fungi and yeast, among
them are the common cause of athlete foot and virginities. During a
vaginal yeast infection, one clove of A. sativum inserted into the entrances of the vagina will
be as effect we in alleviating itching as the most expensive over- the –counter
anti itching crème or suppository .Better yet, it is very cheap and easily
available (Zimmerman, 1996). The main advantage of using A.sativum for
its antibiotics properties is that it does not destroy the body’s natural
intestinal bacteria.
For most internal problems, eating A.sativum raw is
probably the most potent way to take it, but due to the obvious lingering odors
associated with this, it is prepared by soaking peeled garlic with brandy, seal
tightly and taken after 2 weeks (James, 1999).
Allium sativum has been found helpful in the treatment of certain diseases and dressing of wounds (Grogler, 1997). It’s uses lies in its ability to reduce blood pressure in hypertension and lower cholesterol while at the same time raising the beneficial cholesterol, HDL. A.sativum is being studies as a possible cancer preventing agent (Grogler, 1997).
CHALLENGES OF ALLIUM
SATIVUM AS A MEDICINAL PLANT
It has been reported that A. sativum is allergic to
some people while excessive intake can be irritating to the digestive tract of
some. By far, the largest complaint is aesthetics (Grogler 1997). Last of
adequate facilities to process and modernize the raw garlic into tablets,
syrup, capsules and ointment for human consumption can pose a great challenge
(Rev.Waltz, 1999). Also ignorance of
the treatment of certain disease by local consumers is very dangerous to health
to the consumers (James, 1999).
Finally lack of compendious knowledge
on how best species could be grown to prevent artificial scarcity of A.
sativum with high medicinal and nutritional values could also be a major
problem.