A research made by experts from Washington University, has examined the capacity of diallyl sulfide, a compound made up from garlic, to eliminate the bacterie campylobacter. This compound has the capacity to go into the thin biofilm wich protects the septum, and kill the bacterian cells throughout, the combination of an enzyme wich contains sulfer.

The diallyl sulfide is, according to the american experts “100 times mor efficient than sane antibiotics used for the same cause” and acts in less time: The bacterie can inactivate in five hours, instead of the 24 from the other sistems of elimination. In addiotion, the experts have determinated that the compound can also be used to reduce the levels of campylobacter, in the enviroment and the alimentary industry, and as a method of cleaning the processing equipment.

According to the research, the diallyl sulfyde could be also ysed as a preservative for packed food, as salads and cold meat. Further more to make shelf life longer of these products, the compound of garlic reduces the growth of pathogen bacteries. The allicin or diallyl sulfide, is a sustance wich is made from the action of an enzyme wich contains the surface of the garlic (allinase) un contact with another substance of this product (allina). If you smash the garlic and join the allinase and the allina, it makes allicin.