Garlic (Allium sativum) has been traditionally used in various cultures to treat fungal infections, and modern scientific research has investigated its antifungal properties as well. The primary compound believed to be responsible is allicin, which is formed when garlic is crushed or chopped. In vitro (test tube) studies have demonstrated that garlic extracts and allicin exhibit activity against a range of fungal pathogens, including species of Candida and Aspergillus. For example, a number of laboratory studies have shown inhibitory effects of garlic extracts on Candida albicans growth and biofilm formation. Some animal studies also suggest potential efficacy.

However, robust clinical evidence in humans is limited. There are a few small-scale clinical trials and case reports suggesting possible benefits of topical or oral garlic preparations for superficial fungal infections, but these are generally of low methodological quality, have small sample sizes, or lack rigorous controls. As such, while there is scientific plausibility and some early positive results, garlic cannot be considered a proven or primary therapy for fungal infections in humans. Larger, well-designed clinical trials are needed to confirm its effectiveness and safety for this indication. Overall, the evidence is promising but not strong, supporting a moderate rating of 2 out of 5.