A previous study by University of Copenhagen researchers showed that the sulphurous compound ajoene found in garlic can inhibit bacteria. The new study builds on those findings, showing that ajoene can inhibit regulatory RNA molecules in two types of bacteria — Staphylococcus aureus and Pseudomonas aeruginosa.
The compound also damages the protective matrix surrounding the bacteria, called biofilm. A weakened biofilm allows both antibiotics and the body’s immune system to attack the bacteria more directly.
The researchers published in their findings in Scientific Reports.
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