Why have I never heard of A. ursinum?
Because it's wild! Because it has never been domesticated, A. ursinum has never made it around the
world as regular garlic has. And because of this, it has not been subjected to the publicity of the
"garlic wars": the fight for a market share that has done so much to bring garlic to people's
attention. It is, however, known in scientific circles and in Europe.
What is the difference between A. ursinum and A. sativum?
Both A. ursinum and A. sativum come from the same family and share the same active substances and
benefits. However, the leaf is used in A. ursinum and the bulb is used in A. sativum. A. ursinum
also has higher quantities of many of the active substances than A. sativum does and upon digestion
has less odor. In particular, A. ursinum has more of the water-soluble substances.
Aren't allicin and other fat-soluble substances
the only ones of importance in
garlic?
No. Although allicin and ajoene are important, the water-soluble parts of garlic-adenosine,
y-glutamyl peptides, flavonoids, and fructanes are also very significant. As well, allicin
has known side effects and is also highly unstable.
What about standardized allicin content?
Adenosine and y-glutamyl peptidesWe has been briefly discussed. Flavonoids are substances
in plants that often have health benefits. Fructanes are significant because they are indigestible
sugars known as oligosaccharides. Fructo-oligosaccharides encourage the growth of "good" intestinal
bacteria.
What are these water-soluble substances?
Many companies market garlic products with a guaranteed allicin content. Allicin is important, but
there is a wealth of research from Europe that shows that other constituents of garlic-adenosine,
y-glutamyl peptides, and others-are equally important, if not more beneficial than allicin.
Allicin can also cause side effects in some people, so products with high allicin content could be
problematic.
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