"Natural Healing with Herbs for a Healthier You"
THE BENEFITS OF THE USE OF GARLIC
IN HERBAL PREPARATIONS
CHEMICAL CONSTITUENTS OF GARLIC
IN HERBAL PREPARATIONS
CHEMICAL CONSTITUENTS OF GARLIC
The active properties of garlic depend on a pungent, volatile, essential oil, which may readily be obtained by distillation with water. It is a sulphide of the radical allyl, present in all of the onion family. This oil is rich in sulphur, but contains no oxygen. The peculiar penetrating odor of garlic is due to this intensely smelling sulphuret of allyl, and is so diffusive that even when the bulb is applied to the soles of the feet, its’ odor is exhaled by the lungs. 6
Garlic contains vitamins A, C and B, as well as the minerals copper, iron, zinc, tin calcium, potassium, aluminum, sulphur, selenium, and germanium. There are about 67 mg. of sulphur in every 100 grams of garlic.
During the 1940’s, Dr. Arthur Stoll, a chemist working in Switzerland, was able to extract an oil from garlic that he named alliin. He also discovered an enzyme in the garlic, to which he gave the name of aminase. Aminase was found to change the alliin to allicin when the garlic was cut or crushed. It is the allicin that is responsible for the garlic odor as well as for the antibacterial properties used during both world wars.
Dr. Christopher, in his book, “School of Natural Healing,” lists garlic as an alterative, stimulant, diaphoretic, sudorific, diuretic, expectorant, antiseptic, antispasmodic, disinfectant, tonic, nervine, cathartic, emmenagogue, carminative, anthelmintic, (vermicide), rubefacient, vulnerary, antivenomous, antisyphilitic, condiment, anti-catarrhal and a digestant. 7
Garlic contains vitamins A, C and B, as well as the minerals copper, iron, zinc, tin calcium, potassium, aluminum, sulphur, selenium, and germanium. There are about 67 mg. of sulphur in every 100 grams of garlic.
During the 1940’s, Dr. Arthur Stoll, a chemist working in Switzerland, was able to extract an oil from garlic that he named alliin. He also discovered an enzyme in the garlic, to which he gave the name of aminase. Aminase was found to change the alliin to allicin when the garlic was cut or crushed. It is the allicin that is responsible for the garlic odor as well as for the antibacterial properties used during both world wars.
Dr. Christopher, in his book, “School of Natural Healing,” lists garlic as an alterative, stimulant, diaphoretic, sudorific, diuretic, expectorant, antiseptic, antispasmodic, disinfectant, tonic, nervine, cathartic, emmenagogue, carminative, anthelmintic, (vermicide), rubefacient, vulnerary, antivenomous, antisyphilitic, condiment, anti-catarrhal and a digestant. 7
GARLIC
by Gwen M. Porritt
by Gwen M. Porritt