Date of Award


Document Type


Degree Name

Master of Science (MS)


College of Science and Mathematics



Thesis Sponsor/Dissertation Chair/Project Chair

Sandra D. Adams

Committee Member

Lee H. Lee

Committee Member

Christo Suriano


Allicin, a sulfur compound, is known for providing garlic with its unique fragrance and taste, as well as for its antimicrobial properties. This is one of many antioxidant compounds found in garlic, along with polyphenols and flavonoids. When raw garlic is aged using high temperatures and high humidity levels, it develops a black color and a sweeter taste. Garlic in this form, referred to as black garlic, contains higher levels of antioxidants than fresh garlic. Antioxidants play a vital role in alleviating cellular stress during viral infections. Once a virus particle attaches and enters a host cell, a slew of mechanisms begin that create oxidative stress through the production of reactive oxidative species (ROS). A prolonged state of oxidative stress can result in cell death, DNA damage, and disease progression. In this study, black garlic extract (BGE) is evaluated for its ability to mitigate cytopathic effects and oxidative stress caused by Herpes Simplex Virus-2 (HSV-2) infections in vitro. Antiviral assays were performed to determine the percent of viral inhibition resulting from treatment with the BGE. ROS-GloTM H2O2 assays were then completed to measure the post-infection ROS levels of BGE-treated virus and cells. The results thus far hint at promises of BGE providing viral inhibition along with decreased levels of oxidative stress. Future experiments will focus on refining the treatment and drug delivery method to maximize the effects that black garlic can have on viral infections.

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Biology Commons