Garlic prevents a dicky tummy
A
key constituent in garlic is one hundred times more powerful than two popular
antibiotics in an attempt to fight against the leading cause of food poisoning,
revealed a new research. Campylobacter is the most frequent bacterial cause of
food-borne illness all over the world.
Symptoms
of the infection may include diarrhoea, cramping, abdominal pain and fever.
Majority of Campylobacter infections originate from eating raw or undercooked
poultry or foods which have been cross-contaminated through dirty surfaces and
utensils. Several test found that the constituent, diallyl sulphide, can easily
infringe a slippery protective biofilm employed by the bacteria to make it
harder to destroy.
Diallyl
sulphide is a lot more powerful than antibiotics erythromycin and
ciprofloxacin, and also takes a little bit of the time to work. The discovery
of this ingredient could open the door to new treatments for raw and processed
meats and preparation surfaces of food, which would diminish the threat of
Campylobacter food poisoning.
The
bacteria also provokes nearly a third of cases of a rare paralyzing disorder known
as Guillain-Barre syndrome. Dr Michael Konkel, from Washington State
University, stated this is very exciting because it shows this compound has the
potential to reduce disease- causing bacteria in the environment and in food
supply.
According
to the Food Standards Agency, UK, it is the most common cause of food poisoning
in the UK, and was responsible for eighty-eight deaths in England and Wales in
2009. The discovery was, published in the Journal of Antimicrobial Chemotherapy.
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