Evidence supporting the use of: Alliin
For the health condition: Staph Infections

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Synopsis

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

Alliin is a sulfur-containing compound found in fresh garlic (Allium sativum). It is a precursor to allicin, the primary active compound formed when garlic is crushed or chopped. Allicin and related organosulfur compounds have demonstrated notable antibacterial activity in vitro, including activity against Staphylococcus aureus. The scientific evidence supporting the use of alliin itself for staph infections is limited, as most studies focus on allicin or garlic extracts rather than pure alliin. However, the broader body of research on garlic-derived compounds provides some basis for its potential efficacy.

Multiple in vitro studies have shown that allicin can inhibit the growth of both methicillin-sensitive and methicillin-resistant S. aureus (MRSA). For example, a study published in Antimicrobial Agents and Chemotherapy (2001) found that allicin was effective against a range of clinical isolates of MRSA. However, clinical trials in humans are lacking, and there is insufficient robust evidence to recommend alliin or garlic extracts as sole or primary treatments for staph infections. The evidence supporting alliin’s use is therefore preliminary and largely laboratory-based, meriting a low to moderate evidence rating.

In summary, there is scientific interest and some experimental support for the antibacterial effects of garlic-derived compounds, but rigorous clinical validation for alliin itself in treating staph infections is currently insufficient.

More about Alliin
More about Staph Infections

Products containing Alliin

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