While popular sources often cite numbers like “14 bacteria and 13 infections,” scientific research shows that garlic’s activity spans a much wider range of microorganisms, including:
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Bacteria
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Fungi
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Certain viruses
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Some parasites
Most evidence comes from in-vitro (laboratory) studies, which demonstrate garlic’s impressive antimicrobial potential.
🔬 Activity Against Bacteria: Gram-Positive and Gram-Negative
🧫 Gram-Positive Bacteria
These bacteria are commonly associated with skin, respiratory, and soft-tissue infections. Garlic compounds have demonstrated inhibitory activity against:
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Staphylococcus aureus, including antibiotic-resistant strains (such as MRSA) in laboratory studies
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Streptococcus species, linked to throat and respiratory infections
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Enterococcus faecalis, a frequent cause of hospital-acquired infections
