Efficacy of herbs to kill bacteria

Since thousands of years, human ancestors have been using herbs to cultivate food. The phenomenon is fascinating, the higher the average temperature in a place, the more variety of herbs used.

Research experts-naturopath natural medicine, showing, in India, located in the tropics, the average used ten kinds of spices for cooking. While in Norway near the poles are used on average only kinds of spices. Departing from the fact that, specialists are increasingly interested in natural healing wisdom of human ancestors. Aware or not, people already know the efficacy of herbs to prevent bacterial assault.

In the area of ��heat-temperature, food tends to decay faster than in cold regions. meat and fish more quickly attacked by bacterial decay. Herbs that are often used in the tropics, in addition to functioning enhance food flavors, it also serves to prevent food spoilage. Jeniffer Research Billing and Paul Sherman of Cornell University in Ithaca to the 4500 recipes from 36 countries, concluded, for hundreds of years humans have put the power of herbs for the prevention of decay and drugs.

To confirm the study Billing and Sherman, Daljit Arora microbiologist from Guru Nanak University in Amritsar, India doing intensive research some kind of herbs that are often used in the country. He bought garlic, cloves, ginger, black pepper, turmeric and green cabei from the market, and examine the efficacy of individual herbs in the laboratory. Herbs are then blended according to recipes that are common in India, and then given to the colonies of bacteria. Arora research purposes, was to show, whether it's the properties of herbs kill the bacteria.

Arora doing research efficacy of herbs, against several kinds of bacteria that are known to cause harmful diseases. For example Staphylokokus bacteria cause inflammation and blood poisoning, entero bacteria cause pneumonia, Pseudomonas bacterial infection cause an open wound, the bacterium Shigella causes dysentri, Salmonell bacteria causes food poisoning and typhoid and fungus Candida, which causes decreased immune humans. The research shows that, garlic and cloves does have properties kill bacteria illness.

Garlic and cloves proved to have properties inhibit the growth of all bacteria studied. In conditions like today, where increasingly bacteria resistant to antibiotics, the discovery of such alternative treatment is vital. Arora show, mixed spice and cloves of garlic, proved able to killing bacteria that are also resistant to antibiotics. Similar research results also come from Europe. Damien chemist Stanley Dorman and Deans of colleges of agriculture in Scotland, who conduct research using essential oils distilled from plants herbs, proven anti-bacterial properties of herbs.

Another study, conducted Gowsala Sivam, leading researchers from Bastyr University in the U.S., is also proving other properties of garlic. Apparently in the stomach, showed the efficacy of garlic as an antibiotic that inhibits bacterial proliferation Helicobakter cause of peptic ulcers. Results of laboratory study is suitable with the results of research in the field, which concluded in areas where plenty of garlic is consumed, comparatively few cases of stomach ulcers.

However, so far the various results of scientific research they are going to be, not yet succeeded in explaining how the mechanism of herbs in stopping food spoilage. The cause is the active ingredient or essential oil which has a property, often contained in special glands on the inside of the plant, which can not be observed working method. In addition, research in the laboratory is usually carried out using a bacterial culture experiment in the cup, than bacteria on actual conditions. Therefore, some natural healer or naturopath called on to do an experiment using a meat or fish, so that the method occurs like in nature.

Various other studies showed, respectively herbs have properties impressive. Several types of herbs that have known properties, among others, black pepper effective in stopping diarrhea, Rosmarin, Oregano and Ginger bersfat antioxidants and inhibit tumor growth, while clove and Thymian inhibit bacterial proliferation keracunana trigger food. Chili prevent pain in patients arthitis and inhibit tumor growth. Garlic, in addition to antibacterial, are also lower levels of fat and the potent inhibiting tumor growth. While turmeric are anti-oxidants and inhibit tumor growth.

Responding to this challenge, DR.Kalidas Shetty, an professional in food biotechnology at the University of Massachusetts has been experimenting with minced meat and fish sticks. As an anti-bacterial medium, used a mix of Thymian herbs, Oregano and Rossmarin. The kinds of this plant, is often used herbs in the kitchen Europe or the United States. Research target is the bacterium Listeria monocytogenes that lead to food poisoning. Results of research in the laboratory is impressive. kinds of herbs they are going to be, able to damage half the population of Listeria in minced meat.