Search Results (8)

Superficial mycoses (dermatomycoses) are a growing healthcare concern due to antifungal resistance, particularly among aging and immunocompromised populations. Multiple efforts are underway to develop novel antifungals, including discovering new compounds with known or new mechanisms of action, extending indications or repurposing existing medications, and utilizing vaccination and nanotechnology platforms. Herein, we conducted a scoping review of novel antifungals for the treatment of dermatomycoses. An electronic literature search restricted to the past 10 years was performed in January 2026 using PubMed and Embase (Ovid). Olorofim and ME1111 represent novel drug classes that target intracellular metabolism. New agents belonging to the azole class demonstrate reduced drug–drug interactions (oteseconazole), a broader antifungal spectrum (voriconazole), and reduced pharmacokinetic complexity (fosravuconazole, super-bioavailable itraconazole). Other investigational compounds include allicin, a phytocompound, and miltefosine, a repurposed antileishmanial drug. Based on our current understanding of dermatophyte immunity, antimicrobial peptides and vaccines targeting virulence factors (e.g., subtilisins) represent novel strategies. Nanotechnology platforms also show promise in introducing new antifungal agents (e.g., metal nanoparticles, nitric oxide-releasing nanoparticles), as well as developing topical formulations to enhance the bioavailability and safety profiles of existing antifungals (amphotericin B, ketoconazole, voriconazole). Full article

The increasing resistance of Candida tropicalis to conventional antifungal agents has necessitated the development of effective, biocompatible alternatives derived from natural sources. Garlic (Allium sativum), known for its potent antimicrobial activity, contains 33 bioactive sulfur compounds, some of them being allicin, ajoene, and diallyl sulfides, that exhibit strong antifungal effects. However, the clinical application of garlic extract in pharmaceutical formulations remains limited due to its chemical instability, rapid degradation, and limited bioavailability. This review highlights recent advancements in pharmaceutical processing and particle engineering approaches to enhance the stability, delivery, and therapeutic efficacy of garlic extract-based antifungal formulations. Key strategies such as nanoparticle encapsulation, nanoemulsification, advanced drying techniques, and hydrogel-based delivery systems are discussed as effective approaches to enhance the stability and antifungal performance of garlic extract formulations. Special attention is given to hydrogel-based systems due to their excellent mucoadhesive properties, ease of application, and sustained release potential, making them ideal for treating localized C. tropicalis infections. The review also discusses formulation challenges and in vitro evaluation parameters, including minimum inhibitory concentration, minimum fungicidal concentration, and biofilm inhibition. By analyzing recent findings and technological trends, this review underscores the potential of garlic extract-based particle-engineered systems as sustainable and effective antifungal therapies. The scope of this review includes an in-depth evaluation of garlic extract-derived formulations, the application of particle processing technologies, and their translational potential in the design of next-generation antifungal delivery systems for managing C. tropicalis infections. Full article

Garlic (Allium sativum L.) has been extensively studied for its therapeutic and culinary applications, owing to its sulfur-containing bioactive compounds, including allicin and its derivatives. This study identified garlic varieties with high allicin content from different regions of Korea. It explores the synthesis of allithiamine, a lipid-soluble derivative of thiamine with enhanced bioavailability, by combining garlic with various grains. High-performance liquid chromatography (HPLC) analysis revealed significant regional variations in the allicin content, with Jeju garlic exhibiting the highest levels (1.04 mg/g). Among the grains tested, Avena sativa showed the most effective interaction with garlic, yielding the highest allithiamine levels (14.93 mg/g). These findings underscore the importance of grain matrix properties in optimizing the synthesis of allithiamine. This study provides valuable insights into the development of functional foods that leverage the bioactive compounds in garlic to enhance metabolic health and thiamine bioavailability. Full article

Allicin, as a natural antibacterial active substance from plants, has great medical and health care value. However, due to its poor stability, its application in the field of food and medicine is limited. So, in this paper, allicin–zein–sodium caseinate composite nanoparticles (zein–Ali–SC) were prepared by antisolvent precipitation and electrostatic deposition. Through the analysis of the particle size, ζ-potential, encapsulation efficiency (EE), loading rate (LC) and microstructure, the optimum preparation conditions for composite nanoparticles were obtained. The mechanism of its formation was studied by fluorescence spectrum, Fourier infrared spectrum (FTIR), X-ray diffraction (XRD) and thermogravimetric analysis (TGA). The stability study results showed that the particle size of composite nanoparticles was less than 200 nm and its PDI was less than 0.3 under different NaCl concentrations and heating conditions, showing good stability. When stored at 4 °C for 21 days, the retention rate of allicin reached 61.67%, which was 52.9% higher than that of free allicin. After freeze-drying and reheating, the nanoparticles showed good redispersibility; meanwhile, antioxidant experiments showed that, compared with free allicin, the nanoparticles had stronger scavenging ability of free radicals, which provided a new idea for improving the stability technology and bioavailability of bioactive compounds. Full article

Allicin is a kind of natural antimicrobial active substance, but its water solubility is poor, and it is easy to degrade. In order to improve the stability and bioavailability of allicin, allicin–zein composite nanoparticles (Al-Ze) were prepared by the combination method of antisolvent precipitation and electrostatic deposition, and their characteristic parameters, such as average particle size, polydispersity index (PDI), and ζ-potential, were analyzed. Then, Al-Ze was used as the delivery carrier for the active substance (allicin), and gelatin with good film-forming properties was selected as the film-forming matrix to prepare Al-Ze gelatin films. The optical properties, mechanical properties, and characterization parameters were used to analyze the prepared composite materials; the results confirmed that Al-Ze gelatin film has good mechanical properties and barrier properties. The prepared film was applied to the storage of cold, fresh beef, and the quality change of beef was monitored at 4 °C. The results showed that Al-Ze gelatin film could effectively delay the quality deterioration of beef. This paper provides a new idea and data support for the application of Al-Ze gelatin film in meat storage and fresh-keeping, and offers new insight for the promotion and application of allicin in the food industry. Full article

Garlic, Allium sativum, has long been utilized for a number of medicinal purposes around the world, and its medical benefits have been well documented. The health benefits of garlic likely arise from a wide variety of components, possibly working synergistically. Garlic and garlic extracts, especially aged garlic extracts (AGEs), are rich in bioactive compounds, with potent anti-inflammatory, antioxidant and neuroprotective activities. In light of these effects, garlic and its components have been examined in experimental models of Alzheimer’s disease (AD), the most common form of dementia without therapy, and a growing health concern in aging societies. With the aim of offering an updated overview, this paper reviews the chemical composition, metabolism and bioavailability of garlic bioactive compounds. In addition, it provides an overview of signaling mechanisms triggered by garlic derivatives, with a focus on allicin and AGE, to improve learning and memory. Full article

Garlic has been used for a long time in human history. Allicin, the main active compound present in freshly injured garlic, is enzymatically formed from alliin. Allicin has shown doubtless beneficial effects and even be conceived as medicine. The present review highlights allicin-associated studies. Indeed, clinical studies on healthy subjects have evidenced that standardized garlic treatment (900 mg/day) significantly reduces total cholesterol (TC) and low-density lipoprotein cholesterol (c-LDL). Besides, allicin also led to a marked improvement in mouth opening, burning sensation, and oral health-related quality of life on stage II oral submucous fibrosis patients. Interestingly, in children, allicin also has been proposed for thrush prevention and as an alternative antibiotic therapy. Nonetheless, there is particular attention to allicin bioavailability, given its high instability. Although clinical evidence has promoted allicin release from garlic powder tablets under simulated gastrointestinal conditions, garlic tablets are those that have provided less alliinase protection due to its fast disintegration, releasing low allicin amounts. Full article

Allicin is considered responsible for most of the pharmacological activity of crushed raw garlic cloves. However, when garlic supplements and garlic foods are consumed, allicin bioavailability or bioequivalence (ABB) has been unknown and in question because allicin formation from alliin and garlic alliinase usually occurs after consumption, under enzyme-inhibiting gastrointestinal conditions. The ABB from 13 garlic supplements and 9 garlic foods was determined by bioassay for 13 subjects by comparing the area under the 32-h concentration curve of breath allyl methyl sulfide (AMS), the main breath metabolite of allicin, to the area found after consuming a control (100% ABB) of known allicin content: homogenized raw garlic. For enteric tablets, ABB varied from 36–104%, but it was reduced to 22–57% when consumed with a high-protein meal, due to slower gastric emptying. Independent of meal type, non-enteric tablets gave high ABB (80–111%), while garlic powder capsules gave 26–109%. Kwai garlic powder tablets, which have been used in a large number of clinical trials, gave 80% ABB, validating it as representing raw garlic in those trials. ABB did not vary with alliinase activity, indicating that only a minimum level of activity is required. Enteric tablets (high-protein meal) disintegrated slower in women than men. The ABB of supplements was compared to that predicted in vitro by the dissolution test in the United States Pharmacopeia (USP); only partial agreement was found. Cooked or acidified garlic foods, which have no alliinase activity, gave higher ABB than expected: boiled (16%), roasted (30%), pickled (19%), and acid-minced (66%). Black garlic gave 5%. The mechanism for the higher than expected ABB for alliinase-inhibited garlic was explored; the results for an alliin-free/allicin-free extract indicate a partial role for the enhanced metabolism of γ-glutamyl S-allylcysteine and S-allylcysteine to AMS. In conclusion, these largely unexpected results (lower ABB for enteric tablets and higher ABB for all other products) provide guidelines for the qualities of garlic products to be used in future clinical trials and new standards for manufacturers of garlic powder supplements. They also give the consumer an awareness of how garlic foods might compare to the garlic powder supplements used to establish any allicin-related health benefit of garlic. Full article