|This article does not cite any references or sources. (July 2009)|
Allistatin (or Allistatine) is an antibiotic that is found naturally in plants that belong to the Allium group, which includes garlic and onions. It is recognized as being a strong broad-spectrum fungicide and an antibiotic against a number of serious microorganisms (such as bacteria). The name "allistatin" refers to two very similar recognized compounds; allistatin I and II.
Studies have established that the most active factors in garlic (including allistatin I and allistatin II) are sulphur-containing compounds which are effective agents against staphylococcus and Escherichia coli (E. coli), which are bacteria that can cause serious infections that can lead to death. For this reason, Russia and other countries, use garlic routinely and extensively to treat numerous infections and diseases such as whooping cough, grippe (Flu) and a host of infectious diseases of viral and bacterial origin.
Apart from allistatin, garlic has many other substances (including vitamins and minerals), but allistatin I, allistatin II, alliin, allicin, garlicin and ajoine are the strongest antibacterial, antifungal, antiviral, immune-enhancing and anti-platelet compounds found in large quantities in garlic.