Garlic (Allium sativum) is a bulb-shaped herbaceous vegetable, which has been used for centuries because of his flavour, aroma and medicinal value. Many studies from the last 15 years have substantiated the old saying: “may your food be your medicine”. Some known properties of garlic are fungicidal and bactericidal power, cholesterol and lipid level regulator, and some against tumours.

Its popularity from few years until now has increased. You can find all kind of products using garlic, such as extracts, powder, pills, etc. In respect for this, pop up some interesting questions: What is the garlic’s compound granting its properties? How different are the alternative garlic’s grows? Is it important the environment in the therapeutic properties of the plant? Just like for the rest of the plant species, nutritional value of garlic includes protein, lipid, carb, mineral and vitamin.

Some recent discoveries shows that plants have also other compounds, known as phytonutrient or phytochemical, which purpose is related to the stability and integrity maintenance of the cellular and DNA structures when facing different types of stress. Until a decade ago, no one knew about the phytonutrient existence and nowadays their role in human nutrition and health is under an intensive research. According to theory, phytonutrients obtained by the vegetable cells probably bring the same stability and integrity benefits to our cells and tissue.