Therapeutic potential of allicin against viral infections: Mechanisms and safety profile (Review)

For centuries, garlic and other Allium species have been valued not only as food but also for their medicinal uses, with their antiviral effects recorded in numerous traditional healing practices. Crushing or chopping of garlic releases potent organosulfur compounds, the most notable of which is allicin, a compound that fights a range of viruses, including influenza and herpes simplex virus. These organosulfur compounds, particularly allicin and its derivatives such as diallyl disulfide, diallyl trisulfide and ajoene, function through a number of mechanisms, preventing viral entry into host cells by blocking attachment and fusion, inhibiting key viral enzymes required for replication (such as neuraminidase and viral polymerase), and strengthening the innate immune response of the host. However, the clinical application of allicin has been limited by its inherent instability, rapid metabolism and poor bioavailability. To overcome these challenges, researchers are beginning to develop innovative nano‑delivery systems using lipid nanoparticles and polymeric carriers that can effectively protect allicin from degradation, improving its solubility and enhancing targeted delivery to infected tissues. Combining the established applications of allicin with nanotechnology advancements represents a promising way to create garlic‑based antiviral treatments. However, their effectiveness still needs to be determined through rigorous clinical trials in order to develop antiviral therapies that may finally realize the full therapeutic potential long attributed to this ancient remedy.