Allicin 180mg capsules

Backgrounds: Allicin (allyl 2-propene-1-thiosulfinate or diallyl thiosulfinate), a garlic compound, had been proved to be one of the active ingredients of anti-Hp effects. In recent years, a series of clinical trials further explored the anti-Hp effect of allicin as a complementary therapy were published with variable results. Aim: This study aims to systemic review the allicin as a Complementary medicine of Triple/Quadruple Therapy for Hp infection and further assess such efficacy based on previous randomized controlled trials. We also aim to assess the quality of current evidences of allicin as complementary therapy of Hp infection. Methods: Electronic databases, including Medline, Embase, Web of Science, Cochrane Central Register of Controlled Trial, Wanfang Database, and VIP Database, will be searched using the keywords of “allicin”, “Helicobacter pylori”, “randomized clinical trials” and their synonyms. A funnel plot may be adopted to evaluate the publication bias. The meta-analysis may be performed using fixed effect model for low heterogeneity and randomized effect model for high heterogeneity. Publication bias will be evaluated by Egger’s test, and funnel plot as well if enough (n>10) studies are included. What’s more, Trial Sequential Analysis (TSA) will be performed to evaluate whether the required information size has been met in order to make a determination of treatment benefit, harm or futility. The results of the meta-analysis will also be evaluated using the GRADE method and whether degradation is considered in terms of risk of bias, inconsistency, indirectness, accuracy, and publication bias, divided into “high quality”, “moderate quality”, “low quality”, and “very low quality”. Conclusions: Our review will provide an evidence of moderate quality that allicin as a complementary medicine for Helicobacter pylori.

Abstract licence: CC BY 4.0

Allicin (diallylthiosulfinate) is a defence molecule from garlic (Allium sativum L.) with a broad range of biological activities. Allicin is produced upon tissue damage from the non-proteinogenic amino acid alliin (S-allylcysteine sulfoxide) in a reaction that is catalyzed by the enzyme alliinase. Current understanding of the allicin biosynthetic pathway will be presented in this review. Being a thiosulfinate, allicin is a reactive sulfur species (RSS) and undergoes a redox-reaction with thiol groups in glutathione and proteins that is thought to be essential for its biological activity. Allicin is physiologically active in microbial, plant and mammalian cells. In a dose-dependent manner allicin can inhibit the proliferation of both bacteria and fungi or kill cells outright, including antibiotic-resistant strains like methicillin-resistant Staphylococcus aureus (MRSA). Furthermore, in mammalian cell lines, including cancer cells, allicin induces cell-death and inhibits cell proliferation. In plants allicin inhibits seed germination and attenuates root-development. The majority of allicin’s effects are believed to be mediated via redox-dependent mechanisms. In sub-lethal concentrations, allicin has a variety of health-promoting properties, for example cholesterol- and blood pressure-lowering effects that are advantageous for the cardio-vascular system. Clearly, allicin has wide-ranging and interesting applications in medicine and (green) agriculture, hence the detailed discussion of its enormous potential in this review. Taken together, allicin is a fascinating biologically active compound whose properties are a direct consequence of the molecule’s chemistry.

Abstract licence: CC BY 3.0