“Postdoctoral researcher and lead author of this study, Xiaonan Lu, along with co-author Michael Konkel, who has been researching Campylobacter strains for 25 years, found that one secret to garlic’s amazing potency in fighting bacteria and illness comes from the amazing and multifaceted bulb’s derivative compound, diallyl sulfide.
“This compound is especially effective in killing bacteria when it is protected by a slimy biofilm, which makes it 1,000 times more antibiotic-resistant than a free-floating bacterial cell.
Unlike modern antibiotics, namely erythromycin and cipofloxacin, the garlic-derived diallyl sulfide easily penetrated the biofilm protecting the bacteria, successfully shutting down the cells’ metabolism faster, and a shocking 100 times more effectively. On this breakthrough discovery, Lu says, “this work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply,”
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