Top researchers believe a common cooking ingredient may be able to beat back Covid and flu

Startling new Melbourne research has revealed a special variety of a popular cooking ingredient may slow down or stop Covid and flu viruses infecting cells.

An Australian-grown garlic may be key in the fight against Covid and the common flu.

In a world-first, research by The Peter Doherty Institute for Infection and Immunity (Doherty

Institute) has found an ingredient that is extracted from a locally produced garlic may help reduce the infectivity of SARS-CoV-2 and influenza A viruses.

Dr Julie McAuley from the Doherty Institute confirmed of more than 20 types of garlic extracts tested, a single variety was able to consistently reduce the infectious titre (concentration) of both viruses in the laboratory.

“The most successful garlic we tested interacted with the virus and slowed down or stopped the virus from infecting cells,” Dr McAuley said.

Spencer Sharpe with some garlic on a Mildura farm. Researchers at the Doherty Institute conducted experiments over almost two years on the Australia-grown garlic. Picture: Supplied

“The fact it was across multiple experiments and it worked consistently showed us there was

something about this particular garlic that was affecting the virus.

“We also tested the successful garlic variety grown in different Australian farms to eliminate possible effects caused by mineral or soil involvement. It didn’t matter where it was grown, the garlic extract still reduced the infectious target.”

She says the research suggests that if the extract is taken when you have the virus that causes Covid or flu, it might help to reduce the amount of virus in your digestive tract, allowing your immune system to better focus on clearing the virus from the lungs, where the main disease occurs.

The ingredient is extracted from a locally-produced garlic that is grown in many parts of Australia. Picture: Supplied

Spencer sees a healthy future with the special garlic variety. Picture: Supplied

The research was commissioned by Australian Garlic Producers (AGP), a private company based in Mildura, in Victoria’s northwest, that is growing the garlic variety at a commercial level. It has also patented the method of extracting the ingredient from the garlic bulb.

The formulation tested was its garlic ingredient extracted from garlic grown on farms across Victoria, New South Wales, South Australia and the Northern Territory.

Doherty Institute business development director Dr Martin Elhay said from the start of the Covid-19 pandemic it had been committed to the global effort to combat the spread of SARS-CoV-2.

“To help do this, we provide services to test products like AGP’s,” he said.

Announcing the findings today AGP CEO Nick Diamantopoulos said the results proved his belief that not all garlic was created equal.

“There are over 300 garlic varieties grown across the world and so far we have only identified one, the Australian-grown one, with this ingredient that is scientifically-proven to have antiviral properties,” Mr Diamantopoulos said.

The Doherty Institute tested more than 20 types of garlic extracts. Image: Supplied

“What was amazing for me was that everyone talks about how garlic is good for you, but not all garlic is equal because we tested a lot only to find out that not all gave you a health benefit at a laboratory level.”

He said the company’s research and development had shown that garlic varieties not only vary in their agronomic (how they are produced) and physiological properties, but also in their biochemical properties.

Mr Diamantopoulos said the next step would be to look to bring the ingredient to market as a garlic extract, which he expects to happen “within weeks”.

“The product will be used as a daily dietary garlic supplement,” Mr Diamantopoulos said.