Thiosulfinates are a group of organosulfur compounds most notably found in garlic (Allium sativum), with allicin being the best-known member. The use of garlic and its extracts to treat infections is supported by both traditional medicine and some scientific research. Thiosulfinates, particularly allicin, have been shown in vitro to possess broad-spectrum antimicrobial activity against various bacteria (including antibiotic-resistant strains), fungi, and some viruses. The mechanism is thought to involve the inhibition of key enzymes by reacting with thiol groups, disrupting microbial metabolism and viability.

While laboratory studies and some animal models have indicated efficacy, clinical evidence in humans is limited and generally of low quality. Some small clinical trials have suggested that garlic preparations may reduce the incidence or severity of common colds and other mild infections, but results are inconsistent and often confounded by study design limitations. Major health agencies do not currently endorse thiosulfinates or garlic extracts as a primary treatment for infections.

In summary, thiosulfinates have demonstrated antimicrobial activity in laboratory settings, and their use is supported by a long tradition in herbal medicine for infection control. However, robust clinical data are lacking, and thus the quality of evidence is moderate at best.