The active ingredients of garlic have strong antibacterial effects, showing significant inhibitory and bactericidal effects against pathogens such as diphtheria, dysentery, typhoid, and tuberculosis bacilli. However, to date, no anti-hepatitis virus effect of garlic has been found.
On the contrary, certain components of garlic can irritate the gastrointestinal tract, inhibit the secretion of gastric digestive enzymes, and affect appetite and the digestion and absorption of food. Studies have shown that the volatile oil in garlic can reduce the number of red blood cells and hemoglobin in the blood, leading to conditions like anemia, which is highly detrimental to the treatment and recovery of patients with hepatitis.