Author: Prof. Dr. med. Peter Altmeyer

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Last updated on: 29.10.2020

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Allicin is a sulphurous compound that occurs naturally in garlic and the kitchen onion and is responsible for their typical smell. Allicin is excreted through breath and skin.

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Allicin has cytotoxic properties, but these do not have any effect when consumed, as it is very quickly broken down further into non-toxic substances. Allicin has an antibacterial effect in the stomach (still in 100,000-fold dilution) on both Gram-positive and Gram-negative bacteria. Due to its lipid-lowering effect (although this is controversial according to the latest studies), allicin (and thus garlic) has been attributed a positive therapeutic effect in arteriosclerosis. A reduction of LDL cholesterol (low density lipoprotein) could not be proven in a double-blind study with fresh garlic, garlic powder, garlic extract and placebos in 192 patients with slightly elevated cholesterol levels. The cytostatic effect of allicin is currently being investigated in animal experiments.

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Garlic; Kitchen onion;


Last updated on: 29.10.2020