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Review
. 1999 Feb;1(2):125-9.
doi: 10.1016/s1286-4579(99)80003-3.

Antimicrobial properties of allicin from garlic

S Ankri  1 , D Mirelman
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Free article
Review

Antimicrobial properties of allicin from garlic

S Ankri et al. Microbes Infect. 1999 Feb.
Free article

Abstract

Allicin, one of the active principles of freshly crushed garlic homogenates, has a variety of antimicrobial activities. Allicin in its pure form was found to exhibit i) antibacterial activity against a wide range of Gram-negative and Gram-positive bacteria, including multidrug-resistant enterotoxicogenic strains of Escherichia coli; ii) antifungal activity, particularly against Candida albicans; iii) antiparasitic activity, including some major human intestinal protozoan parasites such as Entamoeba histolytica and Giardia lamblia; and iv) antiviral activity. The main antimicrobial effect of allicin is due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase, which can affect essential metabolism of cysteine proteinase activity involved in the virulence of E. histolytica.

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