Active compound in garlic can help destroy robust bacteria

Researchers from the University of Copenhagen in Denmark found an active sulphurous compound found in garlic can disrupt the communication systems robust bacteria use to grow and spread chronic infections.

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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