12 January - 20 June 2016

Allicin and allicin-containing garlic extracts possess inhibitory and bactericidal activities against the Burkholderia Cepacia complex.

12 March 2015

Garlic has been used for centuries both as a culinary herb, but also as a medicinal treatment.
One of the main active ingredients in garlic, allicin has been shown in laboratory studies to be a highly effective antibacterial, antifungal and antiviral agent, which has led to many studies into these properties.

In a study carried out by the University of Edinburgh, allicin was found have highly effective antimicrobial properties when used against Burkholderia cepacia complex (Bcc), a highly antibiotic resistant bacterium which since the 1980’s has been identified as a serious and transmissible infection risk, with particular impact on those suffering from cystic fibrosis. The research suggests that allicin chemically affects enzymes within the cells, stopping key biological processes in Bcc, causing the cells to be killed. 

Cystic Fibrosis sufferers contracting the Bcc infection often to need to take 3 or 4 antibiotics to fight the infection, which can often prove fatal, but this research shows that supplementing antibiotics with allicin may be more effective than the use of the antibiotics on their own.

The researchers suggest that further work should be carried out to better understand the mechanisms of allicin on Bcc to enable effective drug treatments to be formulated, and it is also hoped that this work will generate further research into further uses of garlic related compounds such as allicin as potential antimicrobial treatments.

share this article
RSSL endeavours to check the veracity of news stories cited in this free e-mail bulletin by referring to the primary source, but cannot be held responsible for inaccuracies in the articles so published. RSSL provides links to other World Wide Web sites as a convenience to users, but cannot be held responsible for the content or availability of these sites. This document may be copied and distributed provided the source is cited as RSSL's Food e-News and the information so distributed is not used for profit.

Previous editions

Load more editions

Make an Enquiry