The true antimicrobial power of garlic lies not in the intact bulb, but in a dynamic and explosive chemical reaction that occurs only when the garlic is crushed, ground, or pickled. It’s a defense mechanism so ingenious that only nature could have devised it.
 The Enzyme Explosion: The Birth of Allicin
in the Sleeping State (AliĂna): Inside the whole body, the key is Alicina, an odorless blue molecule, safely stored inside the cells. It’s a loaded gun, but with a safe lock.
The Desperate (Aliinasa): When the body structure breaks, a specialized enzyme, separated into another compartment and called Aliinasa, breaks free and runs to meet the Aliinasa. This is the plant’s immediate defense reaction against any invader from microbial proliferation.
The Creation of the Master Weapon (Allicin): This instantaneous reaction produces allicin (dialyl thiosulfinate), the intensely spicy and highly volatile compound responsible for garlic’s characteristic color and its phenomenal biological activity. Allicin is so unstable that it immediately begins to break down, decades later, into other beneficial organoazufradous compounds, such as garlic and dialyl sulfides (DAS, DADS, DATS), all of which have medicinal properties that complement and prolong the action of garlic.
 How Allicin Wage the War Against Germs
Allicin and its derivatives don’t just inhibit bacterial growth; they launch a full-scale chemical assault with multiple mechanisms of action. This multi-pronged strategy is what makes it incredibly difficult for pathogens to develop resistance, unlike what happens with single-agent antibiotics.
Protein Deactivation: Allicin has an asymptomatic chemical affinity for sulfhydryl groups (-SH groups) present in several vital proteins and enzymes within bacteria, fungi, and viruses. Essentially, allicin âattacksâ the machinery these pathogens require to breathe, metabolize, feed, and reproduce, leading to their rapid destruction.
Interference with the Genetic Code: Research suggests that these organoazufrado compounds also disrupt the synthesis of DNA and RNA, destroying the bacteria’s ability to replicate and transmit their genetic material. It’s like cutting off the enemy’s communication lines.
Cell Membrane Damage: The lipid-soluble nature of many azufrado compounds allows them to easily penetrate bacterial cell membranes, even the thick walls of certain bacteria, causing fatal structural and functional damage.
 The Wide Spectrum of Antimicrobial Action of Garlic
The famous claim about â14 types of bacteria and 13 types of infectionsâ is, in essence, a popular way of describing the incredibly broad spectrum of action of garlic, confirmed by a vast scientific literature that excludes not only bacteria, but also parasites, viruses and parasites.
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 Attack Bacteria: Gram Positive and Gram Negative
Garlic compounds have been studied extensively in vitro (in the laboratory) and have been shown to be effective against a diverse range of bacterial strains, examining the two main classifications:
Gram-positive bacteria: This group includes pathogens responsible for many infections of the skin, lungs, and white tissue. Allicin has shown potent inhibitory activity against:
Staphylococcus aureus (including MRSA): Methicillin-resistant Staphylococcus aureus (MRSA), one of the most dangerous superbugs, has demonstrated significant sensitivity to allicin in numerous studies. This is a tempting critic that positions itself as a serious candidate for replacing failed antibiotics.
Streptococcus species: These are responsible for conditions such as strep throat and some types of pneumonia.
Enterococcus faecalis: A common cause of hospital-acquired (nosocomial) infections.
Gram-negative bacteria: These bacteria are the most difficult to treat due to their complete outer membrane that acts as a shield. Thus, garlic compounds penetrate and inhibit the growth of key strains:
Escherichia coli (E. coli): A common agent of food poisoning and urinary tract infections (UTIs).
Salmonella typhi: The causative agent of typhoid fever, a serious illness.
Pseudomonas aeruginosa: A notoriously resistant and difficult-to-eliminate organism, common in hospital environments and chronic hepatitis B.
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Healthy plant Science Allium sativum Antibiotics Buy vitamins and supplements It is very likely that the mention of the â13 types of infectionâ refers to the effectiveness of garlic against other classes of pathogens that cause infectious diseases, demonstrating its truly broad effectiveness:
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