Description
From immune enhancement to cancer prevention, there is a wide range of health benefit in allicin. Many clinical studies have showed that garlic/allicin has the ability to lower total cholesterol, LDL, or “bad cholesterol” and triglycerides, and increase HDL cholesterol. (2,3) This in turn may aid in the prevention of heart-related conditions such as heart attack, atherosclerosis, and stroke. In addition, garlic/allicin may support the overall health of the circulatory system, which may help in lowering the risk of heart attack and strokes. (4,5) Specifically, garlic/allicin activities are believed to have the following positive effects:

Prevention of cardiovascular attacks

Restore suppressed antibody responses

Broad spectrum of antimicrobial activities.

Preventing the common cold

Prevention and treatment of cancer.

Potential health benefits

Several animal studies published between 1995 and 2005 indicate that allicin may: reduce atherosclerosis and fat deposition,normalize the lipoprotein balance, decrease blood pressure, have anti-thrombotic and anti-inflammatory activities, and function as an antioxidant to some extent. A randomized clinical trial funded by the National Institutes of Health (NIH) in the United States and published in the Archives of Internal Medicine in 2007 found that the consumption of garlic in any form did not reduce blood cholesterol levels in patients with moderately high baseline cholesterol levels. The fresh garlic used in this study contained substantial levels of allicin so this study casts doubt on the ability of allicin when taken orally to reduce blood cholesterol levels in human subjects.

In 2009, Vaidya, Ingold, and Pratt have clarified exactly how allicin works to produce its medicinal effects, such as trapping damaging radicals. According to them, it is the sulfenic acid, which is produced by the decomposition of allicin, that extremely rapidly reacts with free radicals, and binds with them. “We suggest that the peroxyl-radical-trapping activity of garlic is primarily due to 2-propenesulfenic acid formed by the decomposition of allicin.” In 2010, Block, Dane, Thomas and Cody used a mass spectrometer with a DART ion source to identify 2-propenesulfenic formed when garlic is cut or crushed and to demonstrate that this sulfenic acid has a lifetime of less than one second. Antibacterial activity

The antibacterial activity of allicin was reviewed by Ankri and Mirelman in 1999. Due to the increasing prevalence of methicillin-resistant Staphylococcus aureus (MRSA) in hospitals and the community, there has been an urgent need for new agents that could be used to deal with these bacteria. In this connection, in 2004, Cutler and Wilson have studied the effect of allicin on these bacteria

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