Synopsis

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

Thiosulfinate compounds, especially allicin (the best-known thiosulfinate from garlic), have been widely studied for their antibacterial properties. Laboratory studies have demonstrated that allicin and other thiosulfinates exhibit broad-spectrum antimicrobial activity against a variety of Gram-positive and Gram-negative bacteria, including some antibiotic-resistant strains such as MRSA (Staphylococcus aureus). The proposed mechanisms of action include disruption of bacterial cell walls, inhibition of essential enzymes, and interference with bacterial quorum sensing. These effects have been observed in vitro (test tube and petri dish experiments).

However, evidence from human clinical trials is limited and mixed. While some small studies and observational data suggest a potential benefit of garlic extracts (which contain thiosulfinates) in reducing the severity or incidence of certain infections (such as the common cold or some bacterial infections), these studies often have methodological weaknesses or fail to isolate thiosulfinates as the specific active agents. Additionally, the bioavailability of thiosulfinates after oral ingestion is uncertain, as these compounds are unstable and rapidly metabolized in the body.

In summary, while there is considerable laboratory evidence for the antibacterial effects of thiosulfinates, high-quality clinical data in humans are lacking. Therefore, the evidence supporting the use of thiosulfinates to treat or support bacterial infection is moderate, primarily based on preclinical research.

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