Garlic shields defending against staphylococcus bacteria.

Garlic vs. Staph Infections: Can This Kitchen Staple Fight Superbugs?

Lena Voss in Health & Wellness August 2025 • 4 min read.

"Uncover the potent antimicrobial properties of garlic and its potential in combating Staphylococcus aureus, including antibiotic-resistant strains, offering new hope in the fight against infectious diseases."

Staphylococcus aureus is a major cause of infectious diseases worldwide. This common bacterium, part of our natural microbiota, can cause opportunistic infections, especially when antibiotic resistance is involved. The rise of antibiotic-resistant strains highlights the urgent need for new antimicrobial strategies.

Natural products are increasingly recognized as valuable sources for innovative antimicrobial treatments. The Allium genus, which includes garlic, has been studied extensively for its medicinal properties. Garlic has a broad range of antibacterial and antiviral properties, making it a promising candidate in the fight against bacterial infections.

This article explores the antimicrobial activity of two garlic species, Allium sativum (common garlic) and Allium tuberosum (Chinese chive), against staphylococcal infections. The research investigates their effectiveness, offering new insights into natural alternatives to traditional antibiotics.

Does Garlic Have the Power to Combat Staph Infections?

Garlic shields defending against staphylococcus bacteria.

A study published in the journal Advanced Pharmaceutical Bulletin investigated the effects of Allium sativum (Asa) and Allium tuberosum (Atu) extracts against Staphylococcus aureus, including methicillin-resistant strains (MRSA). The study induced staphylococcal infections in rats to observe how these garlic extracts and amoxicillin, a common antibiotic, affected the infection.

The researchers induced granulation tissues (a type of healing tissue) in the backs of rats and then injected either penicillin-sensitive S. aureus (PSSA) or MRSA directly into the tissues. Following infection, the rats were divided into treatment groups:

Control groups received a saline solution.
Groups treated with either 100 mg/kg or 400 mg/kg of A. sativum extract.
Groups treated with either 100 mg/kg or 400 mg/kg of A. tuberosum extract.
A group treated with amoxicillin (50 mg/kg) for PSSA infection.
Additional groups for MRSA infection included A. sativum (400 mg/kg) alone, amoxicillin alone, and a combination of both.

The treatments were administered orally every six hours, and samples were taken at 0, 6, 12, and 24 hours to monitor bacterial counts. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the garlic extracts against S. aureus strains were also determined.

The Verdict: Garlic as a Natural Ally?

The study found that A. sativum and A. tuberosum were effective in reducing PSSA infection, but neither showed significant effects against MRSA. Specifically, amoxicillin, A. tuberosum (400 mg/kg), and A. sativum (400 mg/kg) decreased PSSA counts at all-time points, suggesting a potential therapeutic effect.

Chemical analysis of the garlic extracts revealed distinct compositions, with A. sativum showing a higher concentration of sulfur compounds, known for their antimicrobial properties. This difference in chemical composition may explain the varying effectiveness against different bacterial strains.

While these findings are promising, further research is needed to fully understand the mechanisms and optimize the use of garlic extracts in combating staphylococcal infections, particularly MRSA. The study highlights the potential of natural products like garlic as valuable sources for novel antimicrobial agents, especially in the face of increasing antibiotic resistance.

About this Article -

This article was crafted using a human-AI hybrid and collaborative approach. AI assisted our team with initial drafting, research insights, identifying key questions, and image generation. Our human editors guided topic selection, defined the angle, structured the content, ensured factual accuracy and relevance, refined the tone, and conducted thorough editing to deliver helpful, high-quality information.See our About page for more information.

This article is based on research published under:

DOI-LINK: 10.15171/apb.2017.015, Alternate LINK

Title: Antimicrobial Activity Of Two Garlic Species (Allium Sativum And A. Tuberosum) Against Staphylococci Infection. In Vivo Study In Rats

Subject: General Pharmacology, Toxicology and Pharmaceutics

Journal: Advanced Pharmaceutical Bulletin

Publisher: Maad Rayan Publishing Company

Authors: Paulo Cesar Venâncio, Sidney Raimundo Figueroba, Bruno Dias Nani, Luiz Eduardo Ferreira, Bruno Vilela Muniz, Fernando De Sá Del Fiol, Adilson Sartoratto, Edvaldo Antonio Ribeiro Rosa, Francisco Carlos Groppo

Published: 2017-04-13

Everything You Need To Know

What is Staphylococcus aureus, and why is it a concern?

Staphylococcus aureus is a common bacterium that can cause a variety of infections, especially when it becomes resistant to antibiotics. It's part of our natural microbiota but can become opportunistic, leading to diseases. The rise of antibiotic-resistant strains like MRSA has made finding new antimicrobial strategies crucial.

How was the effectiveness of garlic against staph infections tested in the Advanced Pharmaceutical Bulletin study?

The study investigated the effects of Allium sativum (common garlic) and Allium tuberosum (Chinese chive) extracts on Staphylococcus aureus infections in rats. Researchers induced infections and then treated the rats with different concentrations of the garlic extracts, amoxicillin, or a combination of both, monitoring bacterial counts to assess the treatments' effectiveness.

What were the main findings regarding the effectiveness of Allium sativum and Allium tuberosum against Staphylococcus aureus?

The study showed that both Allium sativum and Allium tuberosum were effective in reducing penicillin-sensitive Staphylococcus aureus (PSSA) infection in rats. However, neither extract showed significant effects against methicillin-resistant Staphylococcus aureus (MRSA). Amoxicillin, Allium tuberosum (400 mg/kg), and Allium sativum (400 mg/kg) decreased PSSA counts, suggesting a potential therapeutic effect against PSSA.

What are MIC and MBC, and why are they important in the context of studying garlic's antimicrobial properties?

Minimum Inhibitory Concentration (MIC) refers to the lowest concentration of an antimicrobial agent that prevents visible growth of a microorganism after incubation. Minimum Bactericidal Concentration (MBC) is the lowest concentration of an antimicrobial agent required to kill a particular bacterium. Determining these values for Allium sativum and Allium tuberosum helps quantify their effectiveness as natural antimicrobials against Staphylococcus aureus.

If garlic shows promise against some staph infections, why isn't it considered a complete solution for all types of staph infections, like MRSA?

While Allium sativum and Allium tuberosum showed promise against penicillin-sensitive Staphylococcus aureus (PSSA), the study indicated they were not significantly effective against methicillin-resistant Staphylococcus aureus (MRSA). This highlights the complexity of combating antibiotic-resistant bacteria and suggests that while garlic might be a useful adjunct treatment for some infections, it may not be a standalone solution for more resistant strains. Further research is needed to explore how garlic extracts could be modified or combined with other treatments to enhance their effectiveness against MRSA.