Intersting:
Potent, Even Against Drug-Resistant Strains of Bacteria
Results of two recently published studies suggest that garlic is a potent antibiotic, even against strains that have become resistant to many drugs. One study conducted at the University of California Irvine Medical Center and published in the December 2003 issue of Nutrition showed that garlic juice, even when diluted up to 1:128 of the original juice, demonstrates significant antibacterial activity against a spectrum of pathogens including antibiotic-resistant strains such as methicillin- and ciprofloxacin-resistant staphylococci, vancomycin-resistant enterococci, and ciprofloxacin-resistant Pseudomonas aeruginosa. A second study found that garlic was able to inhibit methicillin-resistant Staphylococcus aureus (MSRA) from human patients that was injected into mice.(MSRA is one of the antibiotic resistant bacteria whose incidence has risen dramatically in recent years in hospitals.) Sixteen hours after the mice were infected, garlic extract, diallyl sulphide or diallyl disulphide (two of the active compounds found in garlic), was given orally. Twenty-four hours after they were infected, the mice were sacrificed and examined. Both garlic extract and its compounds were found to have exerted a number of protective actions against MSRA that significantly decreased the infection while also providing antioxidant protection in the blood, liver, kidney and spleen.
<a target=_blank class=ftalternatingbarlinklarge href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60">http://www.whfoods.com/genpage...name=foodspice&dbid=60</a>
Potent, Even Against Drug-Resistant Strains of Bacteria
Results of two recently published studies suggest that garlic is a potent antibiotic, even against strains that have become resistant to many drugs. One study conducted at the University of California Irvine Medical Center and published in the December 2003 issue of Nutrition showed that garlic juice, even when diluted up to 1:128 of the original juice, demonstrates significant antibacterial activity against a spectrum of pathogens including antibiotic-resistant strains such as methicillin- and ciprofloxacin-resistant staphylococci, vancomycin-resistant enterococci, and ciprofloxacin-resistant Pseudomonas aeruginosa. A second study found that garlic was able to inhibit methicillin-resistant Staphylococcus aureus (MSRA) from human patients that was injected into mice.(MSRA is one of the antibiotic resistant bacteria whose incidence has risen dramatically in recent years in hospitals.) Sixteen hours after the mice were infected, garlic extract, diallyl sulphide or diallyl disulphide (two of the active compounds found in garlic), was given orally. Twenty-four hours after they were infected, the mice were sacrificed and examined. Both garlic extract and its compounds were found to have exerted a number of protective actions against MSRA that significantly decreased the infection while also providing antioxidant protection in the blood, liver, kidney and spleen.
<a target=_blank class=ftalternatingbarlinklarge href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=60">http://www.whfoods.com/genpage...name=foodspice&dbid=60</a>