Synopsis

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

Allicin is a sulfur-containing compound found in garlic (Allium sativum) that is released when garlic is crushed or chopped. Its use for colds has roots in both traditional medicine and more recent scientific investigations. Several in vitro studies have demonstrated that allicin has antimicrobial properties, including activity against a range of bacteria and some viruses. Notably, a randomized, double-blind, placebo-controlled study published in 2001 (Josling P. "Preventing the common cold with a garlic supplement: a double-blind, placebo-controlled survey." Advances in Therapy. 2001) found that participants taking an allicin-containing garlic supplement had significantly fewer colds compared to those taking a placebo, and that recovery was faster among those who did get sick. However, this study has limitations, including a relatively small sample size and the need for replication by independent groups. Other clinical evidence is limited, and systematic reviews generally conclude that while there is some promising data, the overall quality and quantity of clinical trials is insufficient to make strong recommendations for allicin as a treatment or preventative for colds. More robust, large-scale, and well-controlled human studies are needed. Thus, while there is some scientific validation, the strength of evidence is modest, and allicin should not be considered a primary antiviral therapy.

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