Israeli Researchers recently examined the molecular mechanisms underlying the inhibitory effects of one of garlic's active components, allicin, on a parasite, Entamoeba histolytica. They comment that their findings lend further support to the reasons for the widespread use of allicin and fresh garlic extract since ancient times as broad-spectrum, natural antimicrobial agents.
This study demonstrates that allicin blocks the action of bacterial enzymes by reacting with thiols. The finding may explain garlic's potential role in lowering cholesterol, since thiols are also crucial components of some enzymes that participate in the synthesis of cholesterol.
Antimicrob Agents Chemother 1997;41:2286-2288.
