Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Alliin is a sulfur-containing compound found in garlic (Allium sativum). When garlic is crushed or chopped, alliin is converted by the enzyme alliinase into allicin, which is responsible for garlic's characteristic odor and much of its biological activity. The use of garlic extracts and compounds like alliin/allicin as alternatives or adjuncts to antibiotics has a long history in traditional medicine, but there is also a growing body of scientific research investigating their antimicrobial properties. Laboratory studies (in vitro) have shown that allicin exhibits broad-spectrum antibacterial activity against both Gram-positive and Gram-negative bacteria, including some antibiotic-resistant strains such as MRSA. However, most of these effects have been demonstrated in test tubes or animal models rather than in rigorous human clinical trials. Clinical evidence in humans is limited and often suffers from small sample sizes, lack of controls, or variability in garlic preparation and dosage. Some studies suggest that garlic supplementation may help reduce the incidence or severity of infections, but these effects are generally modest compared to conventional antibiotics. Currently, alliin and its derivatives are primarily considered as supportive agents rather than direct replacements for antibiotics. The overall evidence supporting their use as antibiotic alternatives is therefore moderate but not robust, justifying a rating of 2 out of 5. More high-quality, large-scale clinical trials are needed to establish the efficacy and safety of alliin as an antibiotic alternative in humans.

More about Alliin
More about Antibiotics (alternatives to)

Other ingredients used for Antibiotics (alternatives to)

Other health conditions supported by Alliin

Products containing Alliin