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Allium sativum (garlic)
Allium sativum, more commonly known as garlic, belongs to the Amaryllidaceae family. Its cloves have been used for thousands of years both culinarily and medicinally. Culinarily, garlic is appreciated for its distinctly warm, pungent flavor. Medicinally, garlic is used for promoting cardiovascular circulation and stimulating digestion. Garlic's properties include: antifungal, antibacterial, antiparasitic, diuretic, antihypertensive, antithrombotic, anticoagulant, hepatoprotective, carminative. Its especially rich in sulfur-containing compounds including allicin, diallyl sulfide (DAS), diallyl disulfide (DADS). It's also dense in minerals including iron, magnesium, zinc, calcium, potassium, phosphorus. Fresh garlic cloves are recommended when seeking its antimicrobial benefits, since drying out garlic greatly decreases its antimicrobial propeties. Compounds active in dried garlic are supportive for cardiocvasular conditions.
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