Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Thiosulfinates are sulfur-containing compounds primarily found in Allium vegetables, such as garlic (Allium sativum) and onions. Allicin, the most well-known thiosulfinate, is produced when garlic is crushed or chopped. The use of garlic and its extracts as an antimicrobial agent has a long tradition in folk medicine, but there is also scientific evidence supporting their antibacterial activity. In vitro studies have demonstrated that thiosulfinates, particularly allicin, exert broad-spectrum antibacterial effects against both Gram-positive and Gram-negative bacteria, including some antibiotic-resistant strains such as MRSA (Staphylococcus aureus).

However, most of the evidence comes from laboratory studies rather than clinical trials. Human clinical studies on the efficacy of thiosulfinates as alternatives or adjuncts to antibiotics are limited and often of low quality, with small sample sizes and variable methodologies. There is some preliminary evidence suggesting potential benefits in treating mild infections, such as upper respiratory tract infections, but robust clinical data are lacking. Therefore, while thiosulfinates have a scientifically plausible mechanism for antimicrobial activity and promising in vitro results, there is insufficient high-quality clinical evidence to fully endorse their use as alternatives to conventional antibiotics.

In summary, the use of thiosulfinates as antibiotic alternatives is supported by laboratory and some traditional use, but current clinical evidence is limited, meriting a low-to-moderate evidence rating.

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