Scientists in a “world first” study now say Australian garlic could be key to fighting COVID-19 infections and the flu.
In a study by the Melbourne-based Peter Doherty Institute, researchers extracted a specific ingredient, the Proprietary Ingredient SupaG, from Australian-grown garlic varieties.
“The results came as a world first, with the findings from specific garlic varieties proving to inhibit SARS-CoV-2 and Influenza type A viruses,” said the Victorian Chamber of Commerce in a statement.
Dr. Julie McAuley, manager of the high containment facility COVID-19 research lab at the Doherty Institute, said the team had assessed a variety of garlic products over the last 18 months—finding that a strain from Iraq was effective against COVID-19….