Effects of garlic on immunity to COVID-19 infection

Garlic is a food known for its immunomodulatory, antimicrobial, anti-inflammatory, antimutagenic and antitumor properties. It has also demonstrated antiviral properties. In this context, it seems to be able to reverse most of the dysfunctions of the immune system observed in patients with COVID-19 infection. This review carried out by researchers from Cerrahpasa University (Turkey) proposes garlic as a preventive food against COVID-19 infection since it stimulates the cells of the immune system and represses the production and secretion of pro-inflammatory cytokines, as well as the hormone leptin which has a pro-inflammatory nature.

The effects of allium sativum on immunity within the scope of COVID-19 infection. Mustafa Metin Donma y Orkide Donma. Med Hypotheses. 2020; 144:109934. doi: 10.1016/j.mehy.2020.109934.