3 Fun Facts about Allicin

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Allicin is the compound that gives onions and garlic that potent, savory punch. It is especially concentrated in garlic, which is why the unassuming white root is a darling among superfoods. Here are some other fun facts about allicin.

Did you know that allicin can help fight off mosquitoes?

Studies conducted around the world have found that allicin may be able to ward off mosquitoes. One study had participants spread a combination of garlic oil and beeswax on their bodies. Those who used the spread experienced few, if any, mosquito bites for eight hours.

In another study, allicin was mixed with water and presented to mosquitoes. The little pests refused to use the water to lay eggs. Though more verification will come with more study, the researchers found that one part allicin to three parts water was a sufficient deterrent.

With West Nile Virus and Malaria being such a concern around the world, perhaps taking a garlic supplement that contains high amounts of allicin could deter mosquito bites.

Did you know allicin can fight the superbug MRSA (methecillin-resistant staphylococcus aureus)?

In 2003, the University of East London found that allicin killed one of the most horrifying superbugs, MRSA. Several strains were tested, and even the most vigorous strains responded to allicin therapy – even when they did not respond to powerful antibiotics such as vancomycin. People report that persistent infections are eased after taking garlic supplements containing allicin.

Did you know allicin can reduce severity and symptoms of the common cold?

Allicin’s powerful anti-bacterial and antiviral properties mean it can make a big difference for people who have a cold or flu. Being that colds and flus are essentially the same disease, allicin works equally well on both.

It works by doing two things: it helps to ease symptoms; and it directly attacks the virus responsible for the sickness. A potent antidote, allicin harms or kills viruses that cause step, pneumonia, flu and staph infections.

How to Eat Allicin

Though you can make allicin by crushing or chopping cloves of garlic, it is a short-lived compound. Cooking garlic or exposing it to acids like lemon juice can neutralize it altogether. In addition, potency varies greatly from clove to clove.

Allicin is available to take as a garlic supplement and may be a more effective and affordable option to manage symptoms than antibiotics. Each tablet is the equivalent of 30 or more cloves of garlic – and there is no garlic breath, so you won’t smell like a pizzeria all day! AllicinPlus-C is a unique formulation that actually preserves the qualities of allicin, unlike most garlic supplements.