It is reasonable to conclude, therefore, that the widespectrum
antimicrobial effects of allicin (and ajoene) are
due to the multiple inhibitory effects they may have on
various thiol-dependent enzymatic systems. It is difficult at
this stage to state which are the more lethal targets. It could
very well be that the effect of allicin may be at different
levels. Some enzymes such as the thiol proteases, which
cause severe damage to the host tissues, may be inhibited
at the lowest concentrations. At low concentrations the
inhibition of these enzymes may not be lethal, but sufficient
to block the microbe’s virulence. At slightly higher
concentrations other enzymes such as the dehydrogenases
or thioredoxin reductases may be affected, and even
partial inhibition of these enzymes could be lethal for the
microorganism.