Greek-Australian CEO Behind Garlic Discovery That May Help Limit COVID and Flu Infections

A variety of Australian-grown garlic with powerful antiviral properties could help reduce the spread of COVID-19 and Influenza A infections in the digestive tract, according to research conducted by the Peter Doherty Institute for Infection and Immunity. The breakthrough has a strong Greek-Australian connection. The chief executive of Australian Garlic Producers, Greek-Australian Nick Diamantopolous, has been working with researchers over the past 18 months to identify garlic varieties with significant health benefits.

The study found that extracts from one particular variety of garlic were able to prevent SARS-CoV-2, the virus that causes COVID-19, and Influenza A from infecting cells in the digestive system during laboratory testing. Researchers tested around 20 different garlic varieties in various forms, but only one demonstrated the antiviral properties required to curb viral infectivity. The garlic variety, which is yet to be publicly named, was grown commercially in Merbein, near Mildura in north-west Victoria.

Dr Julie McAuley, who led the research at the Peter Doherty Institute, said the garlic extract binds with the virus and prevents it from infecting cells in the digestive tract. “We know that COVID and influenza can both infect our digestive tract, and when outbreaks occur we monitor wastewater to determine where the virus is being excreted,” Dr McAuley said. She explained that reducing the viral load in the digestive system could help the body’s immune response fight infection more effectively in the respiratory tract.

The garlic was tested after being grown in two very different environments—Victoria and the Northern Territory—with researchers finding it retained the same antiviral properties regardless of where it was cultivated. “That makes us think it’s something about the garlic itself rather than how it was grown,” Dr McAuley said. Diamantopolous said the discovery highlights that not all garlic varieties offer the same health benefits.

“Garlic is certainly healthy for you, but not all garlic is the same,” he said. “We’ve got about 309 varieties in our collection, and out of the 20-odd garlic varieties that we tested, one in particular actually had 99.9 per cent viricidal properties.” Australian Garlic Producers supplies more than 90 per cent of Australia’s garlic production, amounting to around 3,000 tonnes each year.