Inhibitory effects of SARS-CoV-2 penetration of host cells by garlic oil and juice extract are cultivar specific

Authors:

• Smith, Timothy
• Purcell, Damian
• Diamantopoulos, Nick
• McAuley, Julie

Details:

Journal of Functional Foods, Volume 121, 2024-10-31

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The COVID-19 pandemic has been disastrous for global health and economy. In attempts to reduce susceptibility to SARS-CoV-2 infection, many people have turned towards traditional food remedies, such as garlic, which are thought to contain antimicrobial properties. Differences in composition between plant varieties and numerous forms of garlic preparations have contributed to the controversy as to its effectiveness herbal medicine. We sought to explore whether purified oil or juice extracted from different garlic plant varieties could prevent SARS-CoV-2 infection of cells and whether any antiviral effects were common among the varieties tested. Of over 20 garlic cultivars tested (10 in oil form and 10 in juice form), only one oil extract demonstrated strong inhibition of SARS-CoV-2 infection. Similarly, only one juice extract from a different cultivar exhibited this property, effectively limiting infection and even destroying the virion genome. It is crucial to note that these two cultivars were distinct from each other. Our findings support the fact that not all garlic plants exhibit antimicrobial effects, potentiating caution when using their extracts as herbal medicine.