Bulbus Allium Sativum is commonly known as garlic. Its close relatives include the onion, shallot, leek, and chive. The garlic plant’s bulb is the most commonly used part of the plant. With the exception of the single clove types, the bulb is divided into numerous fleshy sections called cloves. The cloves are used for cloning, consumption or for medicinal purposes, and have a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking. The leaves and flowers on the head are also edible.
Garlic has become recognized for its great value in the prevention of arteriosclerosis. Its ability to lower high serum cholesterol and triglyceride levels is well-researched and widely recognized. It has a hypotensive effect, helping to lower blood pressure. Its cancer preventing effects have been the subject of a number of studies. Some researchers have focused on its antidiabetic activity, by virtue of its ability to lessen moderately elevated blood sugar levels. It has also been shown to inhibit thrombocyte aggregation (acting as a blood thinner) and activate fibrinolysis. If there’s one herb sold as a dietary supplement on the market today that has stood the test of time, and been accepted by the medical community because of the quality and quantity of research, it is certainly garlic (Bulbus Allium Sativum). No other herb comes close.