The usual garlic contains a compound that neutralizes the most stable bacteria, disabling their communication system, experts have found. According to the Business Standard, Tim Holm Jacobsen of the University of Copenhagen found that the Ajoda compound does not allow bacteria to secrete ramnolipid toxin, which destroys white blood cells.
These cells protect the body from infection, killing bacteria. When pathogens fall into a heap and surround themselves with a strong dampening of organic materials, forming a biofilm, they become invulnerable to antibiotics. Specialists have decided to investigate the bacterium Pseudomonas aeruginosa, which causes infections in patients with chronic leg ulcers and provokes problems with the lungs in people with cystic fibrosis.
So, when Pseudomonas aeruginosa biofilms were treated with antibiotics, they produced little effect. But the addition of Ajoda changed the picture (more than 90% of bacteria died). In itself, the connection also did not work.
Unfortunately, there is little Ajoda in garlic. To feel the effect, a person needs to eat about 50 heads.