Table 1.
Examples of allicin’s antibacterial activity.
| Bacteria | Source of Allicin | Amount of Allicin | Experimental System a,b,c,d | Reference | |
|---|---|---|---|---|---|
| Gram positive | |||||
| Bacillus spp. | pure allicin extracted from garlic | 80 µM | a | [9] | |
| synthetic | 30–150 µM | a | [38] | ||
| Streptococcus spp. | pure allicin extracted from garlic | 80 µM | a | [9] | |
| synthetic | ranging from 60 µM to 200 µM | a | [38] | ||
| methicillin sensitive Staphylococcus aureus NBRC 12732 | synthetic and garlic extract | 2.2 × 10−3–0.92 µmol | b, c | [40] | |
| methicillin resistant Staphylococcus aureus (clinical isolates) | garlic extract | 0.04–0.62 µmol | b, e | [41] | |
| Gram negative | |||||
| Salmonella typhimurium | pure allicin extracted from garlic | 80 µM | a | [9] | |
| enzymatically synthesized from alliin | ranging from 200 µM to 500 µM | a | [46] | ||
| Agrobacterium tumefaciens | garlic extract | 1.72 µmol | b, d | [39] | |
| Escherichia coli K12 | garlic extract | 0.52–1.72 µmol | b, c | [39] | |
| Pseudomonas syringae (various pathovars) | garlic extract | 1.72 µmol | b, d | [39] | |
| Vibrio cholerae | pure allicin extracted from garlic | 80 µM | a | [9] | |
a complete growth inhibition in liquid culture; b growth inhibition zones; c via soaked filter discs on top of the seeded agar, d directly pipetted onto bacteria-seeded agar or e pipetted into wells punched out of the agar.