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Pink Garlic Protects Foods from Mold

Plamena M.Plamena M.
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Pink Garlic

Garlic is a perennial plant from the Allium genus. It is only found in cultivated form. It is thought to be the result of cultivation selection. The bulbous part (called the "head") is the one most often consumed. The garlic head consists of a dozen or more individual cloves. It is this type of Garlic that turns pink.

A team of scientists is working on a new project of obtaining the extract from the pink garlic grown in the city of Cuenca. It has been found that this species of garlic contains antioxidant and antifungal properties. They can be used as natural fungicides in food packaging since they kill the mold in food products.

The properties of garlic were known even to the Sumerians. They used it in cuisine and medicine.

In the past several decades, numerous studies have proven its indisputable antioxidants, anti-inflammatory and cleansing properties. Today, it is a traditional spice and ingredient in many countries. It is used raw or cooked. It is used for the treatment of various diseases - cardiovascular and cancerous.


China assures 84% of the world's production of garlic. In Europe, the biggest producer is Spain.

Pink garlic from Cuenca is famous throughout the world. It has a characteristic color, strong distinct smell and a stimulating, spicy taste.

What's expected is the use of its active ingredients with their expressed antifungal properties in polymers of packaging in the food industry. That way the shelf life of food will increase significantly.

In addition, they will be biologically clean. To stimulate the production of this cultivar, new practical uses will need to be provided. With this aim, there are ever more extensive tests being carried out for its use in various aspects of industry.