Synopsis

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

Alliin is a sulfur-containing compound found in garlic (Allium sativum). When garlic is crushed or chopped, alliin is converted by the enzyme alliinase into allicin, which is responsible for many of garlic’s biological activities, including its antimicrobial properties. There is scientific evidence from in vitro (test tube) studies demonstrating that allicin and related compounds exhibit antibacterial activity against a broad range of bacteria, including both Gram-positive and Gram-negative species. Some small animal studies and limited human studies have also suggested that garlic extracts may help combat certain bacterial infections. However, most of the scientific evidence pertains to allicin rather than alliin itself, as alliin is the precursor and is not directly active until converted. Clinical evidence in humans is limited and inconsistent, with few well-designed, large-scale trials to confirm efficacy for specific bacterial infections. As such, while there is a scientific basis for the use of garlic-derived compounds in fighting bacterial infections, the evidence supporting the use of alliin specifically is moderate and should be interpreted with caution. Further research, particularly well-designed clinical studies, are needed to fully validate its therapeutic role in bacterial infections.

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