Peter Doherty Institute for Infection<\/a> and Immunity.<\/h3>\nThe breakthrough has a strong Greek-Australian connection. The chief executive of Australian Garlic Producers, Greek-Australian Nick Diamantopolous, has been working with researchers over the past 18 months to identify garlic varieties with significant health benefits.<\/p>\n
The study found that extracts from one particular variety of garlic were able to prevent SARS-CoV-2, the virus that causes COVID-19, and Influenza A from infecting cells in the digestive system during laboratory testing.<\/p>\n
Researchers tested around 20 different garlic varieties in various forms, but only one demonstrated the antiviral properties required to curb viral infectivity. The garlic variety, which is yet to be publicly named, was grown commercially in Merbein, near Mildura in north-west Victoria.<\/p>\n
Dr Julie McAuley, who led the research at the Peter Doherty Institute, said the garlic extract binds with the virus and prevents it from infecting cells in the digestive tract.<\/p>\n
\u201cWe know that COVID and influenza can both infect our digestive tract, and when outbreaks occur we monitor wastewater to determine where the virus is being excreted,\u201d Dr McAuley said.<\/p>\n
She explained that reducing the viral load in the digestive system could help the body\u2019s immune response fight infection more effectively in the respiratory tract.<\/p>\n
The garlic was tested after being grown in two very different environments\u2014Victoria and the Northern Territory\u2014with researchers finding it retained the same antiviral properties regardless of where it was cultivated.<\/p>\n
\u201cThat makes us think it\u2019s something about the garlic itself rather than how it was grown,\u201d Dr McAuley said.<\/p>\n
Diamantopolous said the discovery highlights that not all garlic varieties offer the same health benefits.<\/p>\n
\n\u201cGarlic is certainly healthy for you, but not all garlic is the same,\u201d he said.<\/p>\n<\/blockquote>\n
\n\u201cWe\u2019ve got about 309 varieties in our collection, and out of the 20-odd garlic varieties that we tested, one in particular actually had 99.9 per cent viricidal properties.\u201d<\/p>\n<\/blockquote>\n
Australian Garlic Producers supplies more than 90 per cent of Australia\u2019s garlic production, amounting to around 3,000 tonnes each year.<\/p>\n
Diamantopolous said the health benefits can only be obtained when the garlic is consumed raw.<\/p>\n
\n\u201cYou have to have it fresh, such as in a salad or in its uncooked form. The minute you cook it, you\u2019ll destroy all the health benefits,\u201d he said.<\/p>\n<\/blockquote>\n
The company is now developing dietary supplements based on the discovery. Researchers caution that while the findings are promising, the garlic is not a cure for COVID-19 or influenza and should complement, rather than replace, established medical treatments and public health measures.<\/p>\n