BOTANICAL CLASSIFICATION OF ALLIUM SATIVUM


Kingdom  - Plantae
Division   - Spermatophyta
Class-     - Angiospermae
Family    - Lilaceae
Genus    -  Allium
Species   -  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.  
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