Allicin is found in garlic. Allicin, a highly active component from freshly crushed garlic, is produced upon the reaction of the small molecular weight molecule alliin, with the enzyme alliinase.

Garlic & Parsley Source Naturals

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. Parsley is favorite herb for salads, and cooking. It also is refreshing and soothing and contains assimilated essential minerals.

Source Naturals Garlic & Parsley oil 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.

Supplement Facts
Garlic Oil 5 mg (equivalent to 500 mg of fresh garlic)
Parsley Seed Oil

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Allicin Research Update
Allicin and allicin -derived garlic compounds increase breath acetone through allyl methyl sulfide: use in measuring allicin bioavailability.
J Agric Food Chem. 2005 Mar 23;53(6):1974-83.
Progress in establishing systemic pharmacological effects for fresh, crushed garlic (Allium sativum L) 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 as allicin. Consumption of AMS at isomolar allyl also gave the same effects as allicin, indicating that AMS is the main metabolite of allicin and is an active metabolite. 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.

An overview of the antifungal properties of allicin and its breakdown products--the possibility of a safe and effective antifungal prophylactic.
Mycoses. 2005 Mar;48(2):95-100.
Reports about the safe and successful intravenous (i.v.) use of garlic derivatives in China against invasive fungal infections have been made, but little has been done to seriously investigate the in vivo use of these derivatives in the West. Laboratories have demonstrated impressive in vitro MICs using allitridium, one of these derivatives, against a range of medically important fungi. In addition, it has been demonstrated that allitridium shows in vitro synergy with amphotericin B, one of the main i.v. antifungal agents. 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.

Allicin induced cell cycle arrest in human gastric cancer cell lines
Zhonghua Zhong Liu Za Zhi. 2004 Oct;26(10):585-9.
To study the effect of allicin on cell cycle of human gastric cancer cell lines, MGC-803 and SGC-7901, and its possible mechanisms. The gastric cancer cell lines MGC-803 and SGC-7901 were treated with allicin. Proliferation inhibitory rate was detected by trypan-blue exclusion. Morphologic changes were observed by electron microscopy. The cell cycle was examined by flow cytometry and Giemsa staining. Expression of p21WAF1, p16INK4 protein and mRNA was detected by immunohistochemistry and RT-PCR. RESULTS: The gastric cancer cells were inhibited after exposure to allicin for 24 hr, The IC50 was 6.4 microg/ml in MGC-803 cells and 7.3 microg/ml in SGC-7901cells. After exposure to allicin of 12 microg/ml for 24 hr, it caused the cytotoxic effect on the cells, including cellular membrane breakage. After exposure to allicin of 3 microg/ml, 6 microg/ml and 9 microg/ml for 24 hr, compared with the control group, the proportion of cells in the G0/G1 phase was decreased and that in the G2/M phase was increased significantly (P < 0.01). After exposure to allicin of 6 microg/ml for 24 hr, compared with the control group, cell division index was much higher, suggesting that allicin could induce cell arrest in M phase. The expression levels of p21WAF1 and p16INK4 protein and mRNA in MGC-803 cells and p21WAF1 protein and mRNA in SGC-7901 cells were markedly up-regulated. CONCLUSION: Allicin induce cell arrest of gastric cancer in M phase, which may be related to the up-regulated expression of p21WAF1 and p16INK4 genes. garlic allicin heart.

Allicin questions
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. Hi, 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. We prefer consuming raw scallion or garlic.