Antimicrobial properties of Allium sativum (garlic)

By Janine C. Harris, S. Cottrell, S. Plummer, D. Lloyd. Applied Microbiology and Biotechnology, 2001

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The effect of garlic (Allium sativum) on growth and immune responses of hybrid tilapia (Oreochromis niloticus x Oreochromis aureus) (2007, background): “sativum) is recognized as an important medicinal plant which has a wide spectrum of actions; not only antibacterial, antiviral, antifungal and antiprotozoal, but also has beneficial effects on the cardiovascular and immune systems (Harris et al., 2001).”
Control of Aspergillus niger with garlic, onion and leek extracts (2007, background): “…italicum, Penicillium cyclopium, Aspergillus flavus, Cladosporium macrocarpum, Aspergillus fumigatus, Aspergillus alutaceus, Aspergillus terreus and Penicillium chryogenum (Wei et al., 1967; Graham and Graham, 1987; Topal, 1989; Hafez and Said, 1997; Ankri and Mirelman, 1999; Harris et al., 2001).”
Antimicrobial Activity of Ethanolic Extracts of Syzygium aromaticum and Allium sativum Against Food Associated Bacteria and Fungi (2010, background): “Allicin, thiosulfonate and other compounds showed fungistatic activity against Aspergillus spp. such as A. flavus, A. fumigatus, A. terreus and P. chrysogenum (Harris et al., 2001).”
Influence of Nitrogen and Sulfur Fertilization on the Alliin Content of Onions and Garlic (2005, background): “It also modulates the cardiovascular and immune system and has antioxidative and anticancerogenic properties.([20]) Therefore the cysteine sulfoxide content of Allium species is an important quality parameter.”