Allicin
Allicin is an organosulfur compound obtained from garlic, a species in the family Alliaceae. It was first isolated and studied in the laboratory by Chester J. Cavallito in 1944. This colourless liquid has a distinctively pungent smell. This compound exhibits antibacterial and anti-fungal properties. Allicin is garlic's defense mechanism against attacks by pests. [1]--User:Agape|Joey 08:52, 12 January 2010 (UTC)
People who take daily garlic supplements will catch fewer common colds than people who do not supplement with garlic. Studies have determined that taking a daily garlic supplement that contains allicin will reduce one's risk of contracting a cold by approximately 50 percent. Allicin is a purified component of garlic that is the active ingredient produced by the garlic plant. Garlic supplements that contain allicin have also been shown to be effective for fighting methicillin-resistant staphylococcus aureus (MRSA) infections.
Everyone suffers from the common cold from time to time. In fact, the common cold is the most prevalent viral infection in the world, with more than 200 known variations of the viruses that cause the common cold. On average, people can expect to suffer between two and five colds every year. Recent research is now revealing that not only can garlic help prevent many colds but taking daily garlic supplements can also help to reduce the duration and severity of colds when they are contracted.
Allicin has also been proven to be effective in fighting MRSA superbug infections. MRSA is a dermatological staph infection that occurs among patients in health care settings. MRSA can be widespread, is becoming resistant to many antibiotics, and can be a very serious and debilitating condition. [2]--User:Agape|Joey 08:52, 12 January 2010 (UTC)
ALLICIN KILLS PATHOGENS, VIRISUS, BACTERIA, & FUNGUS[3]