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Title : Did You Know Garlic is 100 Times More Effective than Antibiotics: Now It is Proven Scientifically
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Did You Know Garlic is 100 Times More Effective than Antibiotics: Now It is Proven Scientifically

id = " Garlic has been found to be 100 times more effective antibiotics in the case of disease-causing bacteria, commonly food- transmitted infections, according to research at Washington State University. The findings of these researchers were published in the Journal of Antimicrobial Chemotherapy, which followed the previous work of the author in Applied and Environmental Microbiology.


These findings suggest that garlic in its concentrated form is very potent in preventing growth bacteria, C. jejuni disease-causing bacteria. Garlic is one of the most versatile and beneficial foods that we can use. Because of this, people who eat the Mediterranean diet are extremely healthy. Xiaonan Lu, a postdoctoral researcher and lead author states paper "This work is very exciting for me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply. " Furthermore, garlic has been used for thousands of years in order to remove bacteria and viruses. In 1858, Louis Pasteur discovered that garlic kills bacteria. Since the Middle Ages, this plant has been used to inhibit the spread of infection by bacteria or viruses. has also been used to treat injuries, direct application, either sliced ​​or ground in the affected area. Russians call "Russian penicillin" because of its many health benefits. The co-author of the research, Michael Konkel, who has been actively studying Campylobacter jejuni for 25 years, also said, " This is the first step in developing or thinking about new strategies intervention. Campylobacter is one of the most common bacteria that cause foodborne in the US or should I say worldwide "diseases. The Centers for Disease Control and Disease Prevention report that about 2.4 million people In the USA. experience symptoms of stomachache, fever, diarrhea and cramps. Moreover, Guillain-Barre syndrome, a rare case of paralysis, is also the result of bacteria. Garlic and some other members of the genus Allium contain an organic sulfur compound, diallyl disulfide known as, created during the decomposition of allicin when garlic is crushed. The researchers evaluated the ability diallylsulfide to destroy bacteria when protected by a viscous film bio, which makes the work of antibiotics 1,000 times harder than the bacterial cell free floating . They found that diallyl sulfide penetrates easily through the walls of the layer and strikes the bacteria cell. That is, it combines with an enzyme containing sulfur, and changes its function and successfully prevents cellular metabolism. The results showed that diallyl sulfide is 100 times more effective than some of the best antibiotics, such as erythromycin and ciprofloxacin. Moreover, in general act extremely quickly. Lu and WSU colleagues published two other works in Applied and Environmental Microbiology and Analytical Chemistry last year. These studies showed that diallyl sulfide and organic sulfur compounds destroy other important foodborne pathogens, likeEscherichia Coli O157 :. Monocytogenes and Listeria H7 Konkel said " diallyl sulfide may be useful in reducing levels of Campylobacter in the environment and to clean processing equipment industrial food because the bacteria It found in a biofilm in both settings. " Barbara Rasco, one of the co-authors of the three papers and advisor Lu for his doctorate in food science, said that garlic contains diallyl sulfide makes food safer for consumption. She says "Garlic can also be used to clean the surfaces of food preparation. It can also be used as preservatives in food packaging such as potato and pasta salads, coleslaw and sausages ". At the same time, these useful habits will prevent the growth of bacteria. Source: healam.com

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