Diabetes mellitus DM is the most frequently found chronic disease among people. Scientists are now using traditional herbs as an addition to regular treatment in an attempt to manage blood sugar levels and minimize any negative effects. For a very long time, garlic was considered necessary for regulating both nutrition and health. At present, people from all over the globe are using garlic more and more. The purpose of this study is to see how garlic (Allium sativum) can treat diabetes and also fight multidrug resistance bacteria. Adding 100 g of garlic fleshed and 250 ml of distilled water to a mixing machine allowed the juice to be prepared. Once the slurry was all squeezed and filtered, the liquid was immediately frozen at a temperature of -10 °C before it was used. The standard method was followed to react Allium sativum extract with α-amylase and α-glucosidase, and starch solution to check the ability to inhibit α-amylase. at the same time, data was also obtained using infrared spectroscopy in a wave number range of 4000 cm−1 to 500 cm−1. The antidiabetic potential of garlic (Allium sativum) extract obtained from methanolic crude extract, ethyl acetate fraction, ethanol fraction, and acarbose (Standard) was shown to be (89.87±0.61, 34.86±0.25, 60.05±0.30, and 12.92±0.11), respectively, in inhibiting α-amylase. Inhibitory potency against α-glucosidase activity was found to be (71.62±0.55, 50.27±0.39, 39.38±0.26, and 19.00±0.17) accordingly. The anti-Escherichia coli activity was 30.07±0.50 for the metabolites of Allium sativum.