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Study: Garilc 100 Times More Powerful Than Antibiotics


Study: Garilc 100 Times More Powerful Than Antibiotics

(ePharmaNews) – It seems that garlic alienates not only humans, but germs too! Says a new study.

 

Researchers at Washington State University said that one compound found in garlic is 100 more effective in fighting a common cause of  bacteria causing food poisoning, called Campylobacter, than two famous antibiotics, namely Erythromycin and Ciprofloxacin; not mentioning that it takes less time to exert this beneficial effect. 
 
This discovery may be the gate to a new method of protecting processed and raw meat which considered that main reservoir of these bacteria.
 
"Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world,” said Michael Konkel, a co-author who has been researching Campylobacter jejuni for 25 years. "Some 2.4 million Americans are affected every year, according to the U.S. Centers for Disease Control and Prevention, with symptoms including diarrhea, cramping, abdominal pain and fever."
 
Most infections stem from eating raw or undercooked poultry or foods that have been cross-contaminated via surfaces or utensils used to prepare poultry.
 
"This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply,” said Xiaonan Lu, a postdoctoral researcher and lead author of the paper.
 
Lu and his colleagues looked at the ability of the garlic-derived compound, diallyl sulfide, to kill the bacterium when it is protected by a slimy biofilm that makes it 1,000 times more resistant to antibiotics than the free floating bacterial cell. They found the compound can easily penetrate the protective biofilm and kill bacterial cells by combining with a sulfur-containing enzyme, subsequently changing the enzyme's function and effectively shutting down cell metabolism.
 
It is worth mentioning that two previous researches have shown that diallyl sulfide and related compounds can kill other type of germs responsible of food-borne illness such as Listeria and E.coli.
 
"Diallyl sulfide could make many foods safer to eat”, said Barbara Rasco, a co-author on all three recent papers and Lu's advisor for his doctorate in food science. "It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats.”
 
Finally, Do you think those benefits can overcome garlic mouth-breath?
 

اضغط هنا للقراءة باللغة العربية

Prepared by: Mohammed Kanjo
Translated by: Awss Zidan


Source :

ePharmaNews






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