A Study on Anti-Inflammatory Activity of Leaves Extract Of "Allium Sativum

Garlic (Allium sativum L.), i.e., a bulbous plant from the Liliaceae family, is native to central Asia but at present grows in many countries around the world. No-one knows exactly where the name garlic comes from, but it is assumed that the Anglo-Saxon ‗gar‘ refers to the spear-like foliage and the ‗lic‘ is refer ring to leek. Botanically, Allium sativum is a member of the Liliaceae family, along with onions, chives and shallots. [1] Garlic (Allium sativum L.) is a pungent bulbous crop native to central Asia it is used in both food and as a traditional medicine to treat a variety of ailments. Particularly in Asia, the Mediterranean region, and North and South America, garlic production is still booming. The biggest producer in the world is China. Most of Europe‘s production is in Spain, with Castile-La Mancha having the largest hectares dedicated to the crop. There are around 700 species in this family, which are widely scattered over the world and prized for their flavour, ease of growing, and extended storage period. Garlic consumption has more than tripled in the United States since 1980 and now stands at about 2.5 pounds per capita. Around 24,000 to 26,000 acres of garlic are planted annually in the United States with a total production of around 400 million pounds. U.S. production is concentrated in California, with smaller acreages in Oregon, Nevada, New York, and Washington. About 30 percent of U.S. garlic production is sold in the fresh market; the rest is dehydrated. The average price of garlic has been around $60–70 per cwt., but wholesale fresh- market prices have typically been around three times higher. The United States is the world's largest importer of garlic, primarily from China, Spain, Mexico, and Argentina. [2].