Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Allium species, particularly garlic (Allium sativum) and onion (Allium cepa), have a long-standing history in traditional medicine for managing infections, especially bacterial ones. Scientific studies have since validated some of these traditional uses. The antibacterial properties of Allium are primarily attributed to sulfur-containing compounds such as allicin, ajoene, and thiosulfinates. Laboratory and in vitro studies have consistently demonstrated that extracts from garlic and other Allium species can inhibit the growth of various Gram-positive and Gram-negative bacteria, including Staphylococcus aureus, Escherichia coli, and others. Mechanisms of action include disruption of bacterial cell walls and suppression of bacterial enzyme activity.

However, while laboratory data are promising, the clinical evidence in humans is less robust. Few high-quality clinical trials have been conducted to evaluate the efficacy of Allium preparations for treating bacterial infections in humans. Most clinical studies focus on adjunctive use or on prevention rather than as stand-alone treatments. Therefore, while scientific validation exists at the experimental level, there is a need for more rigorous clinical trials to establish efficacy and safety in human populations. Overall, the evidence level is moderate (3/5), reflecting strong in vitro and some in vivo support, but limited clinical trial data.

More about Allium (unspecified)
More about Infection (bacterial)

Other ingredients used for Infection (bacterial)

Other health conditions supported by Allium (unspecified)

Products containing Allium (unspecified)