Allium sativum contains sulphur compounds such as allicin, diallyl disulfide, and ajoene. These molecules exhibit potent antimicrobial and antiparasitic effects, reducing pathogen load in aquaculture systems. In shrimp, garlic supplementation modulates gut microbiota, enhances phagocytic activity, and stimulates non-specific immune responses. Research indicates improvements in survival rates during bacterial outbreaks, increased moulting frequency, and improved reproductive performance.