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Publication
Antifungal and antibacterial activities of allicin: a review
Advisor(s)
Abstract(s)
Background: Up until the early twentieth century infectious diseases were the most common and serious
health problem worldwide, with degenerative disorders only dominating in certain parts of the world,
such as Europe, relatively recently. As one of the most important challenges in the treatment of infection,
much attention is currently focused on natural products as an alternative strategy against antibiotic
resistance, due to their high therapeutic effects and low adverse reactions. Garlic is a well-known spice
from the Alliaceae family that is widely used in traditional medicine for its wide variety of therapeutic
properties, especially its potent antimicrobial effects. This species contains a unique class of organosulfur
compound called allicin. A wide range of evidence has revealed the therapeutic effect of this compound
on fungal and bacterial infection.
Scope and approach: This paper critically reviews the available evidence of the antifungal and antibacterial
activities of allicin. Its chemistry, bioavailability and natural sources are also discussed.
Key findings and conclusions: During the past two decades, much attention has been focused on the
antibacterial and antifungal potential of allicin against multi-drug resistant microorganisms. Despite
promising in vitro results, the in vivo activity of allicin has not yet been well documented in preclinical
and clinical efficacy trials. Due to some adverse effects, further studies are required to confirm the potential
therapeutic use of allicin as an antimicrobial agent. Pharmacokinetic studies should be performed
in order to improve the bioavailability of allicin by employing different delivery systems.
Description
Keywords
Allicin Antibacterial Antifungal Garlic Infection Composição de Alimentos
Pedagogical Context
Citation
Trends Food Sci Tech. 2016;52:49-56
Publisher
Elsevier/European Federation of Food Science and Technology (EFFoST), and the International Union of Food Science and Technology (IUFoST)