Allicin for Infection

Allicin is the chemical responsible for the characteristic odor of garlic. Categorized as a phytochemical, Allicin has medicinal properties and can be used to prevent infections.

Origin

• Garlic produces allicin as a defensive measure against insects and bacteria. It is produced from alliin using the enzyme alliinase. Diallyl trisulfade is similar to allicin and is synthesized chemically.

Features

• Allicin is a thiosulfinate with antibacterial properties. It is also a strong oxidizing agent. The chemical formula for allicin is C6H10OS2.

Function

• Allicin disables a bacteria's ability to cause infection. The primary target for allicin is the SH groups in the bacteria.

Benefits

• Allicin reduces the risk of developing stomach ulcers and stomach cancer. It also reduces blood lipid levels. The chemical analogue, diallyl trisulfade, is used to treat bacterial and fungal infections.

Disadvantages

• Allicin is active for a short period of time, decomposes quickly and has a foul odor. These three characteristics prevent the commercial production of allicin.