Antimicrobial Effects of Garlic and Onion

Garlic extracts have been shown to inhibit the growth of a variety of bacteria and fungi. In addition, garlic extracts have been shown to have antiviral properties. Onion extracts have also been shown to have antibacterial properties. 

A number of studies have focused on identifying the active antimicrobial principles in fresh garlic extract. Allicin has been identified as the active agent in garlic extracts. The antifungal activity of allicin has been shown to depend on the sulfhydryl moiety because activity is destroyed by thiols such as L-cysteine, glutathione, and mercaptoethanol. Ajoene, a compound found in oil-macerated garlic, has also been shown to have antimicrobial activity (Ali et al., 2000). 

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