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Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness.
"Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world," Konkel said. 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.
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.
The researchers found the diallyl sulfide was as effective as 100 times as much of the antibiotics erythromycin and ciprofloxacin and often would work in a fraction of the time.
While eating garlic is a generally healthy practice, it is unlikely to prevent Campylobacter-related food poisoning.
his colleagues looked at the ability of the garlic-derived compound, diallyl sulfide, to kill the bacterium
Originally posted by jude11
My wife and I make and sell Black Garlic in our bakery. Amazing stuff. Takes us about 3 Months to do it but oh so worth the effort:
blackgarlic.com...
Peace
Originally posted by alfa1
So... I take it then that not a single one of you actually bothered to read the article and find that it was NOT discussing garlic, but diallyl sulfide.
While eating garlic is a generally healthy practice, it is unlikely to prevent Campylobacter-related food poisoning.
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.
Originally posted by jude11
My wife and I make and sell Black Garlic in our bakery. Amazing stuff. Takes us about 3 Months to do it but oh so worth the effort:
blackgarlic.com...
Peace