Research conducted by the Doherty Institute and Australian Garlic Producers, a farming firm, has discovered that extracts of to-be-named garlic could stop the spread of SARS-CoV-2 and Influenza A cells in the digestive system.
Australian Garlic Variety as a COVID-19 Combatant?
According to ABC News, this garlic variety is from a commercial crop that is grown in northwestern Victoria, near Merbein. Dr. Julie McAuley, who manages the high containment COVID-19 research lab at the Doherty Institute, mentioned to The Australian Financial Review that they wondered if such strains could possibly kill the virus.
The team blindly examined over 20 garlic varieties in varying forms. Because of this, Dr. McAuley thought that their research would end in failure, News.com.au reports. However, laboratory tests revealed that there was only one type that effectively curbed the viruses' infectivity. In fact, the specific garlic variety boasted 99.9% effectiveness.
Dr. McAuley adds that if this garlic variety is taken as a supplement, it would mix with the virus and stop it from infecting digestive tract cells. Using it as a supplement may help boost the immune system and help the immune system hit the virus in the respiratory tract, which is where the virus primarily infects us.
She adds that they know that the coronavirus and flu may infect the digestive system and that when infection outbreaks take place, water waste is monitored to examine where the virus was excreted from. This means that people have it within their intestines and stomachs.
This novel study is yet to be published officially. News.com.au reports that the industry body behind the commissioning of the research has decided to keep the detailed findings unreleased.
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Effectiveness of Garlic Itself
Dr. McAuley adds that the effectiveness of the garlic variety was gauged in two different areas. One was in Mildura, while the other was in the Northern Territory.
Because the garlic was tested in different areas, the potential soil impact factor was eliminated, as both areas have different soils and environments. Dr. McAuley notes that such observations make them think that the garlic itself must have something, rather than attributing its therapeutic properties to how the garlic was grown.
The garlic could help with the viral load of those dealing with COVID-10 or the flu who feel like their gastrointestinal system is unwell. More than that, the garlic can also help with the normal gut flora, as it is an antioxidant.
Nick Diamantopolous, who is the chief executive of the Australian Garlic Producers, adds that because of this discovery, the company will work on dietary supplement developments. In the last year and a half, the company has been collaborating with the Peter Doherty Institute to assess different samples and varieties of garlic.
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