Efficacy of Garlic and Onion against virus
In the current scenario, pharmaceutical industry is dependent on chemical based drugs to treat viral infection. However, these drugs are known to induce many side effects in human body. There is pressing need to promote safe alternative to chemical based antiviral drugs. Onion and garlic are natural sources which are known to possess antiviral properties. It is well known that onion and garlic are rich source of organosulfur compounds. Organosulfur compounds like quercetin and allicin are associated with inhibition of viral infection. These chemicals can hinder virus attachment to host cell, alter transcription and translation of viral genome in host cell and also affect viral assembly. Quercetin can affect entry and attachment of Enterovirus and Influenza virus on host cell. This compound also has ability to inhibit RNA polymerase which is necessary for viral replication. Quercetin also inhibit process by which virus alter signalling pathway in host cell. Organosulfur compounds like allicin, diallyl trisulfide and ajoene are main chemicals which impart antiviral property to garlic. It is known that allicin can pass through phospholipid membrane of cell and can further contribute in inhibiting viral multiplication. Considering numerous studies which corroborate antiviral effect of onion and garlic, this paper recommends consumption of these plants as a safe alternative to prevent virus infection.
PDF Downloaded: 34 LaTeX Downloaded: 4 HTML Downloaded: 29 ePUB Downloaded: 8
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.