For the last 5,000 years of human history, garlic (Allium sativum) has been both cherished and reviled, sought after for its healing powers and shunned for its pungent smell. From miracle drug to vampire repellent to offering to the gods, garlic has had an undeniably important place in many aspects of human history. Today, it enjoys a renewed surge in popularity as modern science continues to unearth new wonders of this ancient superfood.
In many cases, there seems to be a broad-range antimicrobial activity associated with sulfur-containing compounds derived from Allium species, which manifests itself in diverse antibacterial, antifungal and ‘pesticidal’ activities. These activities seem to be the result of an intrinsic cytotoxicity of various (sulfur) compounds present in these plants.
The active chemistry is not simply synthesised and stored in the plant, but generated on demand i.e. when a clove of garlic is physically injured (e.g. by chopping, crushing) or attacked by microbes. The range of reactive sulfur species produced as a result of physical damage has very unique antimicrobial properties.
Key to the science of Ecospray’s products is the action of polysulfides on the tissues of a variety of target pests including nematodes, insects (eggs), fungi, mosquitoes and poultry red mites specifically.