Julia Chen

蒜素可以滅一切在地球上已知的 microbials.

In laboratory experiments, allicin has been shown to kill every known
bacterium, fungi, amoeba and virus. Allicin is active against viruses
such as influenza, herpes and smallpox.

http://www.nutritionalwellness.com/archives/2006/sep/09_fighting.php

Which organisms are sensitive to allicin? Allicin has a broad range of activity against bacteria, viruses and fungi. Both gram-positive and gram-negative bacteria, including escherichia, salmonella, staphylococcus, streptococcus, klebsiella, proteus, bacillus, clostridium and even Mycobacterium tuberulosis succumb to its charms. Allicin prevents staphylococcus enterotoxins A, B and C1 formation, and has tested effective against Helicobacter pylori.11 Amazingly, allicin has the unique ability to penetrate the biofilm layer that protects bacterial colonies from other antimicrobials.7-10,12,14-15 Allicin also kills toenail and skin fungal infections, as well as candida.4, 12 Rhinovirus, herpes and cytomegalovirus have all shown sensitivity to garlic.12,14-15
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http://mysteria.com/pub/culture/herbs/garlic.txt

   Dr. Byron Murray, prof. of microbiology at Brigham Young University
has seen allicin immobilize 90 percent of a virus in a laboratory dish
within 30 minutes. Allicin is known to destroy viruses that cause herpes
and upper respiratory infection.

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http://www.lymenet.de/literatur/allicin.htm

 

In vitro
virucidal effects of Allium sativum (garlic) extract and compounds.

Weber ND,
Andersen DO, North JA, Murray BK, Lawson LD, Hughes BG

Department
of Microbiology, Brigham Young University, Provo, Utah 84602.

 

Garlic
(Allium sativum) has been shown to have antiviral activity, but the compounds
responsible have not been identified. Using direct pre-infection incubation
assays, we determined the in vitro virucidal effects of fresh garlic extract,
its polar fraction, and the following garlic associated compounds: diallyl
thiosulfinate (allicin), allyl methyl thiosulfinate, methyl allyl
thiosulfinate, ajoene, alliin, deoxyalliin, diallyl disulfide, and diallyl
trisulfide. Activity was determined against selected viruses including, herpes
simplex virus type 1, herpes simplex virus type 2, parainfluenza virus type 3,
vaccinia virus, vesicular stomatitis virus, and human rhinovirus type 2. The
order for virucidal activity generally was: ajoene > allicin > allyl
methyl thiosulfinate > methyl allyl thiosulfinate. Ajoene was found in
oil-macerates of garlic but not in fresh garlic extracts. No activity was found
for the garlic polar fraction, alliin, deoxyalliin, diallyl disulfide, or
diallyl trisulfide. Fresh garlic extract, in which thiosulfinates
appeared to be the active components, was virucidal to each virus tested. The
predominant thiosulfinate in fresh garlic extract was allicin. Lack of
reduction in yields of infectious virus indicated undetectable levels of
intracellular antiviral activity for either allicin or fresh garlic extract. Furthermore,
concentrations that were virucidal were also toxic to HeLa and Vero cells. Virucidal
assay results were not influenced by cytotoxicity since the compounds were
diluted below toxic levels prior to assaying for infectious virus. These
results indicate that virucidal activity and cytotoxicity may have depended
upon the viral envelope and cell membrane, respectively. However, activity
against non-enveloped virus may have been due to inhibition of viral adsorption
or penetration.

 

PMID: 1470664, UI: 93110023

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