In vitro tests have demonstrated that shallot extracts, as well as garlic and onion extracts, exhibit antibacterial properties against fungus and bacteria. Researchers have discovered a particular peptide in shallots that is thought to have a role in their antifungal properties. Other proteins or peptides in the shallot might possibly have a role, but this has yet to be shown. Furthermore, human research must be conducted before it can be concluded that shallot intake has an antibacterial impact.