Allicin is an extremely potent antiviral and antibacterial chemical that is produced when garlic is chopped or crushed; a natural defense against microscopic bugs that break the outer skin of the garlic bulb. You know how garlic doesn’t really stink that bad until you sink a knife into it? That’s what happens when alliinase mixes with alliin to produce allicin; a nice yellowish putrid chemical that kills every microscopic organism that comes into contact with it.

This potent chemical is now infamous for its incredible pathogen-killing power, featured in more than 500 peer reviewed articles. Technically, it has well documented antibacterial, antiviral, antifungal, and even antiprotozoal activity.

The tricky part about allicin, is that alliinase (the enzyme that forms allicin), is deactivated by stomach acid, limiting the amount of allicin formed when eating fresh or powdered garlic. Allicin is also unstable, often breaking down in less than 24 hours. Some reputable supplement manufacturers however, have had success over the last decade in making stable water-based formulations of allicin than other general garlic extracts that are still in use.

But how does the pathogen-killing phenomenon of allicin work in humans? A substantial quantity of studies have found that the antiviral and antibacterial and antiviral activity of allicin has been demonstrated in vivo (in real humans) in successfully fighting herpes simplex type 1 and 2, parainfluenza virus type 3, human cytomegalovirus, influenza B, vaccinia virus, human rhinovirus type 2, and vesicular stomatitis. Presumably, but not assuredly, allicin would demonstrate even broader effects when tested against myriads of other viruses.

With respect to bacteria, a number of species have demonstrated weakness to allicin, including the hospital super-bug known as MRSA. Allicin screenings against 30 different strains of MRSA found an incredibly high level of antimicrobial activity, including strains that are resistant to common pharmaceutical antibiotics. Similar studies have found that allicn reduces the risk of catching a cold by 65% and reduces the duration by nearly 70%!

At Full Circle, we carry a number of allicin preparations that we use to fight everything from colds, to yeast infections, to stubborn bugs that conventional antibiotics just can’t seem to nip in the bud. If you’d like more information, please feel free to visit us! Thanks for reading!