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This paper describes the main biological properties of stabilised allicin (Diallyl thiosulfinate) and confirmed activity against multi-drug resistant bacterial infections such as methicillin resistant Staphylococcus aureus (MRSA). Several case studies are reported to show how stabilised allicin in capsule, cream, and liquid formulations can be used to resolve existing MRSA infections that were completely resistant to pharmaceutical antibiotic treatment. Patients generally found the treatments very acceptable and free from side effects. Clearly, stabilised allicin formulations offer a safe natural alternative or addition to drug treatment and are seen to be very effective in terms of both resolution of infection and wound healing capabilities.

What is allicin? The Allicin molecule is small and easily penetrates cell walls. This compound is highly active but generally unstable. Using a cold aqueous extraction method, we have obtained a novel extract of allicin that we can report is stable and highly active in vitro and in vivo against methicillin resistant Staphylococcus aureus (MRSA).

MRSAIn 1944 an Italian chemist, C. J. Cavallito, with his colleague J H Bailey 1 first isolated an unstable, odourous sulphur containing compound from extracts of fresh garlic and demonstrated its antibacterial properties. The substance was named allicin, after the generic name for the plant Allium Sativum. Researchers Stoll and Seebeck, also working with garlic, discovered an odourless sulphur-containing compound called alliin which they fully characterised some years later. 2 This they found to be converted by a second garlic constituent, an enzyme called allinase, to form allicin. The researchers made an additional remarkable discovery: When they studied cloves in cross section they found that alliin and allinase are stored in different compartments. In an undamaged clove they remain completely separate, but once its structure is ruptured - typically by cutting - the two substances come into contact and form allicin.

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PDF Icon European Journal for Nutraceutical Research