What is Allicin?Allicin is garlic's defence mechanism against attacks by pests. When the garlic plant is attacked or injured it produces allicin by an enzymatic reaction. The enzyme alliinase, converts the chemical alliin to allicin, which is toxic to insects and microorganisms. The antimicrobial acivity of allicin was discovered in 1944 by Cavallito. Purified allicin is not sold commercially because it is not stable and has an offensive odour. Allicin extracted from garlic loses its beneficial properties within hours and turns into other sulphur containing compounds. Diallyl trisulfade, which is similar to allicin but is chemically produced, is stable and is used for treatment bacterial, fungal and parasitic infections.
DistributionAllicin is the predominant thiosulfinate in garlic (Allium sativum). Allicin is the chemical responsible for the typical and offensive odor of garlic.
PropertiesThe antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes.
The incidence of gastric ulcers is lower in populations with high garlic intake. Studies have confirmed that allicin has inhibitory activity on Helicobacter pylori, a bacteria responsible for the development of gastric ulcers. The sensitivity of Helicobacter pylori to allicin might also explain the lower risk of stomach cancer in people with high garlic intake. A study by Ankri et al (1997) demonstrated that allicin inhibited the ability of the parasite Entamoeba histolytica to destroy monolayers of baby hamster kidney cells.
Allicin is not bioavailable and will not get absorbed in the blood, even after ingesting large amounts of allicin.
Research ReviewsIntake of Garlic and its Bioactive Components
The influence of heating on the anticancer properties of garlic.
Pharmacologic activities of aged garlic extract in comparison with other garlic preparations.
SynonymsDiallyl thiosulfinate
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