An everyday cooking ingredient could be a useful treatment for COVID-19 and help ward off infection, a Kwantlen Polytechnic University (KPU) student researcher has found.
KPU science student Ashpreet Kaur studied the effects of garlic on levels of the virus that causes COVID-19.
Ashpreet Kaur set out to test the antiviral potential of allicin, a natural compound found in garlic, particularly in the context of COVID-19.
"By scientifically validating its antiviral potential, we're helping people see that everyday foods and natural compounds can actually have important biomedical applications," says Kaur, an international student from India studying in the Bachelor of Science in Health Science at KPU.
"This could be especially impactful in communities where access to expensive pharmaceuticals is limited. Natural compounds like allicin could help fill that gap in a sustainable way."
Kaur will present the key findings of her study, "Allicin Suppresses Expression of SARS-CoV-2 RBD-Spike Protein in Human Splenic Fibroblast Cells," in Texas this November at ABRCMS 2025, the American Society for Microbiology conference supporting multidisciplinary science and workforce development. The undergraduate study has not been peer reviewed.
Kaur explored whether allicin, a natural compound found in garlic, could reduce the levels of SARS-CoV-2 the virus that causes the respiratory illness COVID-19 in human cells. Allicin is a sulphur-containing compound responsible for garlic's distinct smell and many of its therapeutic effects. Allicin is formed when raw garlic is crushed or chopped.
"Allicin has been well-studied for its antibacterial, antifungal and even cardiovascular benefits, but its antiviral properties are still not well understood, especially when it comes to COVID-19," says Kaur.
Kaur worked with cells carrying the COVID-19 spike protein and treated them with allicin. She discovered treated cells had much lower levels of the spike protein compared to untreated ones. Kaur also found the cells remained otherwise normal, suggesting the treatment was non-toxic.
"This shows that garlic, through allicin, could be useful in supporting COVID-19 treatment, and could even help the immune system fight infection," she says. "These results open the door to the use of allicin as a gentle, natural antiviral agent."
The idea that something as simple and accessible as garlic can contribute to reducing a virus impact presents the possibility of affordable natural therapies in the future. Kaur, who is working with research advisor Dr. Barnabe Assogba in preparing for further study, hopes these results will inspire other students to explore research.
"This project shows that with the right support and mentorship, undergraduates can take on meaningful scientific questions and produce data that contributes to the larger conversation in health care," she says.
Assogba, a biology instructor in the Faculty of Science at KPU, says Kaur's findings indeed suggest garlic-derived compounds might help prevent or lower virus levels in the human body.
"With the consistency observed during the experiment, allicin could become part of future drug development to treat or prevent infections like COVID-19. It also may have potential in preventative therapy, especially if used alongside other treatments," he says.
Assogba says the study is a significant first step toward finding better antiviral natural compounds to target infections, but adds more research is needed to fully understand how allicin works at the molecular level.
"This study is a great example of how our students at KPU are involved in real science that matters to our community and society. They are asking important questions to better understand the phenomenon around us."
A Student Research and Innovation Grant from the Office of Research Service at KPU supported the study.
