What Are the Benefits of Garlic for Candida?

Allicin (Garlicin, garlicin) is a trithioallyl ether compound, and is naturally present in the bulbs of garlic in the lily family. Antibacterial effect on a variety of Gram-positive and negative bacteria, against bacilli (dysentery, typhoid, E. coli, pertussis), fungi (candida albicans, cryptococcus, aspergillus fumigatus), viruses (cytomegalovirus) ), Amoeba, Trichomonas vaginalis, Ascaris spp. All have inhibitory and killing effects, especially against intestinal bacteria such as E. coli and Shigella. Clinical studies have found that this product has a significant prevention and treatment effect on cytomegalovirus infection in patients with bone marrow transplants. There are still lowering blood cholesterol, triglycerides and lipoproteins, as well as anti-platelet aggregation and anti-tumor effects. Experiments show that this product can prevent liver fibrosis and is an antioxidant. ^[1-2]

Allicin is an organic sulfur compound extracted from the bulbs (garlic heads) of Allium M SativuM garlic (AlliuM SativuM). It is also found in onions and other allium plants. Scientific name diallyl thiosulfinate. It is used as insecticide and fungicide in agriculture, and also used in feed, food and medicine. ^[2]

Allicin, a light yellow powder or a light yellow oily liquid, generally has a strong odor. The boiling point is 80-85 ° C (0.2kPa), the relative density is 1.112 (20/4 ° C), and the refractive index is 1.561. Dissolve

Biochemical analysis proves that fresh garlic does not contain allicin, but contains its precursor, alliin. Alliin exists in garlic in an unstable and odorless form. The test proves that the alliin present in fresh garlic is activated (sliced or broken) by garlic enzyme activation, catalyzing alliin to form allicin, and allicin is further decomposed to form a strong odor sulfide. Different solvents are used for garlic, and different products can be obtained by controlling different conditions. Based on this mechanism, an appropriate solvent can be selected, and the reaction conditions can be controlled to realize a garlic stock solution that deodorizes and preserves its active ingredients, and then processes it into garlic products. ^[6]

Method and dosage of allicin: Add fresh garlic, and usually use mashed, chopped or minced meat to make garlic, and then add it to the feed. Or mix fresh garlic with feed ingredients, and then crush the addition ratio of fresh garlic in the feed to 1% -10%, and add them separately according to the size of livestock and poultry, generally divided into three types: small, medium and large (ie, small 1%- 2%, medium 2% -6%, big 8% -10%). ^[4]

Allicin for human use

Allicin powder:

The essence is extracted from high-quality garlic and concentrated into capsules. It retains all the natural ingredients of garlic. Activate cells, promote energy production and increase disease resistance. Can remove fat and blood pressure, lower blood sugar, prevent cancer, regulate the stomach. ^[8]

In January 2015, Aomori, Japan launched a distinctive garlic-flavored cola drink, which locals call Jats Takkola. Aomori is often called the "garlic capital" or "hometown of garlic" in Japan. Every July, there is a big harvest of garlic here. Locals have launched many garlic-flavored products in the past, such as garlic beer and garlic ice cream. The recently launched Garlic Cola apparently went through many tests before finally becoming palatable. This drink is made by mixing cola with ground garlic. According to the manufacturer, the drink tastes similar to regular cola, but after drinking it can taste the garlic. Interestingly, there is no mention of garlic in the bottle's label at all ^[9] .