Allium sativum (Garlic)

Health Benefits of Allium sativum

Garlic. Garlic has long been recognized for its potential to reduce our risk of certain cancers.

But only recently have studies begun to focus more on cancers of the upper digestive system. The sulfur compounds in garlic seem consistently helpful in lowering our risk of squamous cell carcinoma (one type of cancer) throughout our upper aero-digestive tract (UADT). Including in this region is our mouth, pharynx, larynx, and esophagus. Garlic. 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] Description[edit] Allium sativum is a bulbous plant.

It grows up to 1.2 m (4 ft) in height. Allium sativum. Allium sativum [edit] Familia: Amaryllidaceae Subfamilia: Allioideae Tribus: Allieae Genus: Allium Subgenus: A. subg.

Allium Subgenus: A. sect. Allium sativum (Garlic)