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PRESS RELEASE
TUESDAY 10th JUNE 2008
NEW RESEARCH REVEALS NATURAL WEAPON AGAINST MRSA

A safe, natural compound that kills MRSA is now available on the high street and has already cured at least 52 people, suffering from MRSA infections, in Britain.

Scientists from the University of East London (UEL) have revealed the results of a new patient study program confirming that stabilised allicin, a 100% natural compound derived from garlic, is highly effective at treating patients with MRSA-infected wounds within weeks. The programme follows clinical research published in 2004 in the British Journal of Biomedical Science1 that demonstrated stabilised allicin’s in vitro efficacy against MRSA.

Stabilised allicin is widely available in UK high street pharmacies including Boots and all good health food stores and gives consumers a readily accessible, natural weapon against the now widespread superbug. Latest figures from the Health Protection Agency showed there were 1,087 cases of MRSA from October to the end of December last year.

The new research, due to be published in the Journal of Alternatives in Natural Therapy in September 2008, will be welcomed by thousands of people affected by the superbug, from patients, doctors, nurses, community care workers and people due to be admitted into hospitals.
The patient study program followed 52 patients suffering from hospital acquired MRSA-infected wounds. MRSA infection was verified through swabbing and analysis in UEL laboratories. Patients were asked to take up to 1350mg of stabilised allicin capsules and some were asked to spray a stabilised allicin liquid or use a cream formulation on the infected area twice daily. All 52 case studies treated with stabilised allicin recovered fully from their MRSA infection. Many wounds healed between 4 and 12 weeks of starting treatment.
The paper also highlights in detail three case studies of patients with confirmed MRSA infections at multiple sites. All had been treated with a series of conventional antibiotics (oral, topical and intravenous) in hospital but were discharged when antibiotics proved to be ineffective.

Allicin is a sulphur based-compound derived from garlic that contributes to its distinctive smell and helps it to defend itself against invading micro-organisms. Widely acknowledged as a highly active anti-bacterial, anti-viral and anti-fungal agent, allicin is a very unstable molecule which has made it difficult to use on a practical level. It is only recently that researchers have discovered and patented a method to extract allicin that is stable and active in vitro and in vivo against MRSA and many other bacterial infections.
Over use of conventional antibiotics has caused many bacteria to survive and develop resistance to treatment. Stabilised allicin is an extremely small molecule that penetrates the cell walls and kills bacteria outright (bactericidal) by interfering with vital metabolic processes, including synthesis of proteins that allow the bacteria to function. Stabilised allicin also prevents bacteria from releasing many enzymes that are toxic to humans and prevent infected wounds from healing. Unlike conventional antibiotics, stabilised allicin only affects “bad” bacteria, so there is no damage to the beneficial intestinal flora and fauna. Unlike many antibiotics, there are no known side effects or contra-indications associated with stabilised allicin and can even be taken by patients on blood thinning drugs.

“Garlic guru” Peter Josling, Director of The Garlic Centre, who funded the study, said: “As we enter a new age of frightening multi-drug resistant organisms, it is a relief to know mother nature has evened the odds for us. Stabilised allicin has a key role to play in the fight against the superbug MRSA in a hospital, nursing home or community setting. Many healthcare workers may also find that stabilised allicin intake may reduce their own risk of developing an infection. The even better news is that this powerful, safe and natural compound is available from high street pharmacies all over the UK.”

Dr Ron Cutler, Principle Microbiologist and researcher at the University of East London said: “This is a breakthrough in the fight against MRSA. We have long known that stabilised allicin is very active against MRSA in the lab and these results from volunteer studies show it can be effective in treating humans.”

Derek Butler, spokesperson for charity MRSA Action said: "As a charity we welcome any new developments in the fight to treat resistant strains of infections, and we hope that stabilised allicin may offer the hope of a step forward in this fight.”

References:

1 Cutler RR , Wilson P (2004) Antibacterial activity of a new, stable, aqueous extract of allicin against methicillin-resistant Staphylococcus aureus. Brit J of Biomed Sci 61 :71-74

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NOTES TO EDITOR:

Stabilised allicin is available in the UK exclusively under the brand name AllicinMAX. It is the only 100% stabilised allicin supplement on the high street. Other garlic supplements do not contain active amounts of stabilised allicin.

AllicinMAX capsules are available in Boots, all good health food shops or www.waverlex.net:

• AllicinMAX 30 capsule pack – 180mg of stabilised allicin powder per capsule (RRP £7.49)

• AllicinMAX 90 capsule pack – 180mg of stabilised allicin powder per capsule (RRP 19.95)

• AllicinMAX 50mle cream (RRP £9.95) is available at all good health food stores or www.waverlex.net


What is allicin and how is it stabilised?

When garlic is crushed, two compounds called alliin and allinase combine to form a short lived, unstable, sulphorous smelling compound called allicin. AllicinMAX is made in the same way that allicin from fresh garlic is formed but a patented process using de-ionised water and controlled temperature and pressure ensures that the allicin produced is stabilised. This sophisticated process has for the first time allowed garlic's active component to be captured and used.

How does allicin kill MRSA?

MRSA is commonly related to delayed closure for many chronic and acute wounds. This is associated with high levels of bacteria in tissues but they can also close through toxin secretion. These toxins can cause local necrosis and disrupt the delicate balance of critical mediators such as cytokines and proteases necessary for healing progression.

Allicin is a very small molecule that is easily able to penetrate bacterial cell walls and is reported to have a strong SH-modifying and antioxidant properties. Allicin reacts very rapidly with free thiol groups, via a thiol-disulphide exchange reaction. The main antimicrobial effect of allicin may be due to its chemical reaction with thiol groups of various enzymes, e.g. alcohol dehydrogenase, thioredoxin reductase, and RNA polymerase. As a result, allicin also prevents bacteria from releasing many enzymes that are toxic to humans and prevent infected wounds from healing. In previous work it has been demonstrated that allicin is bactericidal against MRSA at concentrations of 128 to 256 ug/ml.

AllicinMax helpline contact number T: 08443577337

For more information, case studies or to arrange an interview with Peter Josling or Dr Ron Cutler, please contact:

Angela Read – angela@tiger-white.com / 020 7202 8520
Kate Screen – kate@tiger-white.com / 020 7202 8520



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