Garlic Constituents

The image above is from the class lesson I attended.

On to the constituents of garlic!

Allicin

Alliinase is the enzyme that changes alliin into allicin (Hoffman, 2003, p. 60, 174, 526).

Alliin (Organosulfur Compound, Volatile Oil): (Hoffman, 2003, p. 60).

Essential Oils are steam soluble. These are often the active compounds in the plant but even more so, they are often needed to activate the other constituents of the plant for a synergistic effect (Ganora, 2009, p. 19, 43, 45, 46, 51, 68 ,109, 134, 137, 139).

Flavonoids: All polyphenolic plant pigments of a specific structure. There are over 4,000 of them. These are broken down into categories: Catechins, dihydrochalones, chalones, flavanones (dihydroflavones), flavones, isoflavones, anthocyanides, aurones, flavanols, and flavonols. This general property is immunomodulatory due to antioxidant/free-radical scavenging ability (Hoffman, 2006, p. 100-102, 152, 167, 170, 174).

Germanium:

Minerals: This just means the plant/herb is a good source of at least one mineral.

Scordinins:

sulfur compounds:

Magnesium

Phosphorus

Potassium

Selenium

Vitamin A

Vitamin B

Vitamin C

Vitamin E

Have a Great Day!