Allicin is a highly active component from freshly crushed garlic, is produced upon the reaction of the small molecular weight molecule alliin, with the enzyme alliinase. The antimicrobial activities of garlic and other plant alliums are primarily based on allicin, a thiosulphinate present in crushed garlic bulbs.
Garlic and Parsley
Garlic and its key constituents have been the subject of hundreds of scientific studies. Garlic has been used around the world for thousands of years for its nutritional value, and it has Sexual improving abilities, too. Parsley is favorite herb for salads, and cooking. It also is refreshing and soothing and contains assimilated essential minerals.
This product contains true oils of garlic and parsley seed, extracted from whole fresh garlic bulb and parsley seed, and suspended in pure soy bean oil. It is a convenient way to receive the benefits of garlic and parsley seed in concentrated form, without the taste and odor, along with antioxidant benefits.
See garlic article page to purchase.
Garlic Oil 5 mg (equivalent to 500 mg of fresh garlic)
Parsley Seed Oil
Benefit and why it helps the body
Molecules. 2014. Allicin: chemistry and biological properties. Borlinghaus J, Albrecht F, Gruhlke MC, Nwachukwu ID, Slusarenko AJ. Allicin is physiologically active in microbial, plant and mammalian cells. In a dose-dependent manner allicin can inhibit the proliferation of both bacteria and fungi or kill cells outright, including antibiotic-resistant strains like methicillin-resistant Staphylococcus aureus (MRSA). Furthermore, in mammalian cell lines, including cancer cells, allicin induces cell-death and inhibits cell proliferation. In plants allicin inhibits seed germination and attenuates root-development. The majority of allicin's effects are believed to be mediated via redox-dependent mechanisms. In sub-lethal concentrations, allicin has a variety of health-promoting properties, for example cholesterol- and blood pressure-lowering effects that are advantageous for the cardio-vascular system.
An overview of the antifungal properties of allicin and its breakdown products--the possibility of a safe and effective antifungal prophylactic.
Some of the breakdown products of allicin, the main parent antifungal compound in garlic, have been investigated for their general antimicrobial, anticancer and anticholesterol properties, and it appears that there is a common mode of action that underlies these activities. It appears that these small molecules have the ability to cross cell membranes and combine with sulfur-containing molecular groups in amino acids and proteins, thus interfering with cell metabolism. It has been suggested that the reason human cells are not poisoned by allicin derivatives is that they contain glutathione, a sulfur-containing amino acid that combines with the allicin derivative, thus preventing cell damage. In addition to their biochemical mechanism, these derivatives appear to stimulate cellular immunity, an important ability lacking in conventional antifungal chemotherapy. These derivatives appear to be safe, cheap, wide-spectrum and immunostimulatory, as well as possibly synergistic with conventional antifungal therapy, making them ideal candidates for investigation into their use as prophylactic antifungal agents.
Heart disease, blood vessel diseases
BMC Complement Altern Med. 2016. Allicin prevents oxidized low-density lipoprotein-induced endothelial cell injury by inhibiting apoptosis and oxidative stress pathway.
Allicin induced cell cycle arrest in human gastric cancer cell lines
Zhonghua Zhong Liu Za Zhi. 2004.
The gastric cancer cell lines MGC-803 and SGC-7901 were treated with allicin which induced cell arrest of gastric cancer in M phase.
Allicin side effects, safety
Allicin is safe with hardly any side effects except in high dosages it may thin the blood and those taking Coumadin or blood thinners should be cautious. There is a possibility of allergic reactions to this herb in rare cases.
Research, bad breath, halitosis
Allicin and allicin -derived garlic compounds increase breath acetone through allyl methyl sulfide: use in measuring allicin bioavailability.
J Agric Food Chem. 2005.
Progress in establishing systemic pharmacological effects for fresh, crushed garlic (Allium sativum) in humans has been hindered by (1) the inability to measure allicin bioavailability, (2) lack of direct evidence that allicin has significant systemic activity at doses of garlic normally consumed, and (3) lack of a model for an acute effect. We have addressed these problems by quantifying the increases in breath acetone and breath allyl methyl sulfide (AMS). The area under the 48 h curve was measured in humans after consumption of standardized garlic preparations, allicin, and allicin-derived compounds, at the equivalent of 7 g of crushed garlic. It was shown that the allyl thiosulfinates (mainly allicin) are solely responsible for breath AMS and increased breath acetone. Diallyl trisulfide, diallyl disulfide, ajoene, and S-allylmercaptocysteine, at isomolar dithioallyl, showed the same quantitative effects. MS is the main active metabolite of allicin. In conclusion, allicin and allicin -derived compounds are rapidly metabolized to AMS, a compound which stimulates the production of acetone and which can be used to measure the bioavailability of allicin and, hence, the ability of garlic supplements to represent fresh garlic.
Q. A few years ago, studies showed allicin-containing vegetables to be very effective in reducing the incidence of prostate cancer. Several such vegetables were found effective, but scallions were by far the best in this respect. Scallions are relatively rare, but green onions are generally considered to be their equivalent, at least in cooking. Green onions are available chopped, dried and sold in packages. Typically, the suppliers have no information concerning the allicin content, if any, of this product. Do you think these dehydrated green onions might contain enough allicin to be useful for health purposes?
A. There could be wide variations in the allicin content of different products depending on how they are manufactured and processed. As a rule, the allicin content in dehydrated herbs would be much less than in raw herb. I prefer consuming raw scallion or garlic.
Side effects, caution
Any side effects from high doses of stabilised Allicin 180 mg? I haven't noticed any yet and I pop 380 mg of it per day to treat a stubborn infection along with boosting my Immune system. They have been able to stablelise it and are treating MRSA patients in England with it successfully! I think.
I have not come across any significant side effects with this product reported in medical journals as of 2014.