Antibacterial Activity of Garlic Odor
A variety of foodstuffs and plants are known to produce odor (flavor) either in the
raw state or in the process of cooking. Some studies suggest that odor modulates
mental activity to reduce stress and aids recovery from distress [11, 12]. However,
there has been little research to date on the odor (flavor) of vegetables or plants and
little scientific information has accumulated.
Our recent data showed that garlic’s odor (flavor) had a bactericidal potency due
to the volatiles released from grated garlic or its juice. For this experiment, grated
garlic or other samples were placed in the lid of the Petri dish, which was then cov-
ered with the bacteria-streaked agar dish. After sealing with Scotch tape, the dish
was cultivated. The result obtained is shown in Fig. 4.2. Other types of foodstuffs,
such as onion, horseradish, and Houttuynia cordata, produced similar results and
their odor also killed bacteria.
84 4 Bioactive Phytocompounds and Products Traditionally Used in Japan
Fig. 4.2 Inhibition of bacterial growth by
garlic odor released from chopped fresh garlic
bulb. Pathogenic bacteria failed to grow when
exposed to garlic odor released from grated
bulbs placed on the lid of Petri dish (right).
Control dish without garlic odor (left). From
left to right: Pseudomonas aeruginosa, Bacillus
subtilis, enterrohemorrhagic E. coli O157, and
methicillin-resistant Staphylococcus aureus
(MRSA).
The volatile allicin in garlic is primarily responsible for garlic’s odor and sulfur
compounds are produced when cells are ruptured, resulting in the formation of
different thiosulfinates and related sulfonic acid-derived compounds by reaction
taking place between the enzyme allinase and the volatile precursor alliin [13]. It
can also blister the skin and kill bacteria, viruses, and fungi. The evidence suggests
that garlic uses allicin for protection against bacteria and parasitic threats. This is a
kind of defense system acquired over evolution to guard against attack [1].
A variety of foodstuffs and plants are known to produce odor (flavor) either in the
raw state or in the process of cooking. Some studies suggest that odor modulates
mental activity to reduce stress and aids recovery from distress [11, 12]. However,
there has been little research to date on the odor (flavor) of vegetables or plants and
little scientific information has accumulated.
Our recent data showed that garlic’s odor (flavor) had a bactericidal potency due
to the volatiles released from grated garlic or its juice. For this experiment, grated
garlic or other samples were placed in the lid of the Petri dish, which was then cov-
ered with the bacteria-streaked agar dish. After sealing with Scotch tape, the dish
was cultivated. The result obtained is shown in Fig. 4.2. Other types of foodstuffs,
such as onion, horseradish, and Houttuynia cordata, produced similar results and
their odor also killed bacteria.
84 4 Bioactive Phytocompounds and Products Traditionally Used in Japan
Fig. 4.2 Inhibition of bacterial growth by
garlic odor released from chopped fresh garlic
bulb. Pathogenic bacteria failed to grow when
exposed to garlic odor released from grated
bulbs placed on the lid of Petri dish (right).
Control dish without garlic odor (left). From
left to right: Pseudomonas aeruginosa, Bacillus
subtilis, enterrohemorrhagic E. coli O157, and
methicillin-resistant Staphylococcus aureus
(MRSA).
The volatile allicin in garlic is primarily responsible for garlic’s odor and sulfur
compounds are produced when cells are ruptured, resulting in the formation of
different thiosulfinates and related sulfonic acid-derived compounds by reaction
taking place between the enzyme allinase and the volatile precursor alliin [13]. It
can also blister the skin and kill bacteria, viruses, and fungi. The evidence suggests
that garlic uses allicin for protection against bacteria and parasitic threats. This is a
kind of defense system acquired over evolution to guard against attack [1].
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