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Garlic prevents the development of resistant bacteria
Last reviewed: 01.07.2025
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Some types of microorganisms are able to form a special biofilm that enhances their ability to resist the action of antibiotics.
A team of scientists from the University of Copenhagen (Denmark) has found an effective way to eliminate it using garlic extract.
Tim Holm Jacobsen and Michael Givskov had previously discovered that one component of garlic suppresses the expression of genes that control how bacteria interact in a community. As a result, the connections between bacteria are disrupted, the biofilm disintegrates, and the microorganisms quickly die. In studies on laboratory animals, garlic extract quickly eliminated a lung infection caused by Pseudomonas aeruginosa.
Recently, scientists have managed to isolate the active substance of garlic, ajoene. Ajoene is part of many sulfur-containing compounds that are obtained when garlic is crushed. It turned out that ajoene is able to tame the action of 11 genes that control intercellular interactions, which are key to the development of infection. Ajoene also reduces the synthesis of rhamnolipid bacteria, which protects bacterial films from attacks by leukocytes.
Scientists have used ajoene to treat patients with cystic fibrosis. For these patients, Pseudomonas aeruginosa is a very serious problem. The life expectancy of patients with cystic fibrosis usually does not exceed 40 years, and the most common cause of death is Pseudomonas aeruginosa infection.
The research showed that ajoene, when combined with an antibiotic, was able to destroy more than 90% of bacteria in a biofilm.
This research is part of a larger project to study natural compounds that can counteract pathogenic microbial communication to avoid the resistance effect.
This is another confirmation of the powerful antibacterial action of garlic. In addition, garlic is well known as an antiviral, antifungal and antiprotozoal agent. Garlic is also suitable for correcting cholesterol levels and supporting immunity.
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