الثوم اكثر فاعلية في مكافحة البكتيريا من المضادات الحيوية - Garlic more effective in combating the bacteria from antibiotics

Garlic more effective in combating the bacteria from antibiotics

Washington, May 4 (Petra) - Scientists have discovered a compound in garlic increase its effectiveness in the fight against a common type of bacteria causing food poisoning, 100 times on the effectiveness of two types of antibiotics. There are food poisoning bacteria called Campylobacter in poultry, in meat, recorded in recent years an increase in the rates of food poisoning, partly because of the popularity of chicken liver paste "pink."

The study by researchers at the University of Washington, U.S. A compound inferred from garlic called Diyalal sulfide very effective especially in penetrating the membrane viscous, which protects the colonies of bacteria food poisoning, the scientists observed that the effect of this compound in laboratory conditions more than 100 times the force of the adversaries vital erythromycin and ciprofloxacin.

The professor of food science at the University of Barbara Rasco, this compound can to insure the safety of many foods, can also use the boat to clean food that penetrate the bacterial surface, in addition to the use of a preservative in food coated and packaged like potato and powers of pasta, meat marinated. The researchers, who published their findings in the Journal of Chemotherapy antibacterial, Eating garlic is generally beneficial for health but they are not confident that it helps in the prevention of food poisoning bacteria Campylobacter. - (Petra)