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A team of scientists has discovered that garlic concentrates and garlic-derived compound diallyl sulfide worked better than 2 commonly used antibiotics (erythromycin and ciprofloxacin) against bacteria that cause foodborne illness. In addition to being way more effective, the garlic-derived compound was also much quicker in its action.
The researchers have also published research indicating the effectiveness of diallyl sulfide against Listeria and E. Coli bacteria.
This is great news for fans of natural products, because it means that adding garlic appears to be able to make other foods safer to eat. The researchers also claimed that diallyl sulfide could be used for cleaning and food preparation purposes.
In the study, garlic was tested against Campylobacter jejuni, which causes an estimated 2.4 million cases of sickness per year in the USA alone.
Garlic has been used as an antibacterial since ancient times. A slice of garlic has been placed on an open wound in order to stave off infection. And good old Louis Pasteur noted that garlic killed bacteria. It’s a shame that it has taken so long for these “natural antibiotics” to return to the fore – as antibiotics have been found to cause a number of problems, including the development of “superbugs” and other side effects such as the damage to “friendly” bacteria in the gut.
It seems that garlic’s ability to “ward off evil” has been vindicated and it makes we curious as to whether the old medicinal use of the plant has some connection to the popular myth. Food for a new research! 🙂
Once again, the herbs have come out victorious in a showdown against “modern” treatments. 🙂 Nature knows best! Thanks to the scientists for their years of dedicated work. These brilliant people are at the top of their field, working for years with little public recognition in order to help the world become a better place.
Anyway here is the link to the original post where I discovered this great news: http://preventdisease.com/news/12/050212_Garlic-Proven-100-Time-More-Effective-Than-Antibiotics.shtml
I’ve also dug up the links to the scientific papers, here you go:
Lu X, Rasco BA, Jabal JM, Aston DE, Lin M, Konkel ME: “Investigating antibacterial effects of garlic (Allium sativum) concentrate and garlic-derived organosulfur compounds on Campylobacter jejuni by using Fourier transform infrared spectroscopy, Raman spectroscopy, and electron microscopy.” Applied and Environmental Microbiology (2011) http://www.ncbi.nlm.nih.gov/pubmed/21642409
Lu X, Samuelson DR, Rasco BA, Konkel ME: “Antimicrobial effect of diallyl sulphide on Campylobacter jejuni biofilms.” Journal of Antimicrobial Chemotherapy. (2012) http://jac.oxfordjournals.org/content/early/2012/04/27/jac.dks138.abstract
Xiaonan Lu, Barbara A. Rasco, […], and Michael E. Konkel: “Infrared and Raman Spectroscopic Studies of the Antimicrobial Effects of Garlic Concentrates and Diallyl Constituents on Foodborne Pathogens” Analytical Chemistry (2011) http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3433400/
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