Antimicrobial effects of garlic (Allium sativum L.)

Abstract

Garlic has been used as a source of food and medicine for thousands of years. Given that the garlic contains different biologically active materials, the strongest antimicrobial effect on all tested species was exhibited by fresh local garlic. Preparates based on A. sativum could be introduced in clinical practice for the treatment of infections caused by C. albicans.