Life Extension Spring Clearance Sale

Life Extension Update

Garlic compound 100 times more effective than antibiotics at fighting food borne illness

Garlic compound 100 times more effective than antibiotics at fighting food borne illness

Friday, May 4, 2012. An article published online on May 1, 2012 in the Journal of Antimicrobial Chemotherapy reveals a potent effect for garlic against the bacteria Campylobacter jejuni, a leading cause of intestinal illness caused by eating undercooked poultry or foods that have been contaminated during poultry preparation. "Campylobacter is simply the most common bacterial cause of food-borne illness in the United States and probably the world," explained coauthor Michael Konkel of Washington State University's College of Veterinary Medicine.

The researchers compared the effects of diallyl sulfide, a compound that occurs in garlic, and the antibiotics ciprofloxacin and erythromycin on biofilms formed by Campylobacter jejuni. Biofilms are colonies of bacteria protected by a film that renders them a thousand times more resistant to antibiotics than free cells. Cell death following the administration of diallyl sulfide occurred at a concentration of resveratrol that was 100-fold less than that which was effective for either antibiotic, and often took less time to work. The team found that diallyl sulfide combined with a sulfur-containing enzyme, which altered the cells' function and metabolism.

"This work is very exciting to me because it shows that this compound has the potential to reduce disease-causing bacteria in the environment and in our food supply," stated lead author and postdoctoral researcher Xiaonan Lu, PhD.

"This is the first step in developing or thinking about new intervention strategies," added Dr Konkel. "Diallyl sulfide may be useful in reducing the levels of the Campylobacter in the environment and to clean industrial food processing equipment, as the bacterium is found in a biofilm in both settings."

"Diallyl sulfide could make many foods safer to eat", noted Barbara Rasco, another co-author of the report. "It can be used to clean food preparation surfaces and as a preservative in packaged foods like potato and pasta salads, coleslaw and deli meats. This would not only extend shelf life but it would also reduce the growth of potentially bad bacteria."

shadow
What's Hot Highlight

Garlic compound shows promise in cardiac conditions

What's Hot

The American Heart Association Scientific Sessions conference held in Orlando was the site of a presentation on November 16 of the findings of researchers at Emory University School of Medicine of an ability for diallyl trisulfide, a compound in garlic, to deliver hydrogen sulfide to the heart. Hydrogen sulfide gas protects the heart from damage in low doses, yet has been difficult to use as a treatment due to its unstable and volatile nature.

Emory University School of Medicine Professor David Lefer, along with postdoctoral fellow Benjamin Predmore, simulated heart attacks in mice by blocking their coronary arteries for forty-five minutes. Prior to the restoration of blood flow, the animals received diallyl trisulfide or an inert substance. When the animals' hearts were examined 24 hours later, the proportion of damaged tissue in the area at risk was reduced by 61 percent in mice that received diallyl trisulfide compared to the other mice. The researchers believe that diallyl trisulfide could be useful in situations in which hydrogen sulfide may be beneficial.

"Interruption of oxygen and blood flow damages mitochondria, and loss of mitochondrial integrity can lead to cell death," Dr Predmore explained. "We see that diallyl sulfide can temporarily turn down the function of mitochondria, preserving them and lowering the production of reactive oxygen species."

In other research conducted by team member Kazuhisa Kondo, diallyl sulfide administered twice daily reduced enlargement of the heart in a mouse model of heart failure.

"We are now performing studies with orally active drugs that release hydrogen sulfide," noted Dr Lefer, who also directs the Cardiothoracic Surgery Research Laboratory at Emory University Hospital. "This could avoid the need to inject sulfide-delivery drugs outside of an emergency situation."

Blood Test Super Sale on Now!

Skin Care Sale—Save up to 67%!

During our annual Blood Test Super Sale, members are able to request their own blood tests and pay only a fraction of the price charged by other laboratories.

For optimal health monitor your Omega-3 levels with an Omega Score™ Test

Omega-3 levels with an Omega Score™ Test
Item #LCOMEGA

$175.00
$99.99
  • Omega-3 fatty acids combat cardiovascular disease through a host of interrelated mechanisms, including the suppression of pro-inflammatory cytokines, elevation of beneficial HDL, and reduction of triglycerides and VLDL.
  • The ratio of omega-3 to omega-6 fatty acids in blood and cell membranes strongly influences cardiovascular disease risk factors.
  • Until recently there was no good way of determining how much omega-3 your body was metabolizing and absorbing into the blood.
  • An at-home test called the Omega Score™ allows for convenient determination of your individual omega-3 status and your risk of developing or dying from cardiovascular disease.
  • This technology enables you to establish several key indices of cardiovascular risk, including risk of sudden cardiac death, risk for developing heart disease, risk of fatal ischemic heart disease, and risk of sudden heart attack.

Until June 4, 2012, Life Extension members can also get an extra-discounted price on any other Life Extension optional blood test* that focuses on a particular health concern of yours. There is a wide selection of tests available.

So don't wait! Call 1-800-208-3444 today.
* The only exceptions are the urinary hormone profile, LEAP food sensitivity and cytokine tests.

http://www.lef.org/Blood/

Latest Supplements

AppleWise Polyphenol Extract
Item #01625

add to cart

Recent studies by three separate laboratories have concluded that polyphenols extracted from apples extend life span in laboratory models by up to 12%. Apples and especially their skin, are rich in an array of polyphenols. One particular major bioactive polyphenol, phloridzin, found in the skin of the apple, has been shown to act as a powerful agent against glycation and other destructive processes in the body. Phloridzin also regulates cell to cell signaling and supports healthy glucose levels in those already within normal range by inhibiting the glucose-6-phosphatase enzyme.

Apple polyphenols can slow triglyceride absorption from the intestine by blocking pancreatic lipase, an enzyme specifically required to break down triglyceride fats. Additional research has shown that apple polyphenols can increase the protective antioxidant molecule paraoxonase by as much as 23%, thereby inhibiting dangerous lipid peroxidation and reducing an inflammatory cascade.

Artichoke Leaf Extract
Item #00919

add to cart

Artichoke Leaf Extract is made from the long, serrated basal leaves of the plant, which contains the highest concentration of biologically active compounds. These compounds have demonstrated antioxidant action and the ability to maintain healthy digestion and liver function by promoting adequate bile flow. More findings show possible benefits for cardiovascular health, endothelial function and healthy cholesterol levels within normal limits. Bile serves as a major carrier of cholesterol and detoxified substances for excretion from the body.

Artichoke Leaf Extract has been concentrated and standardized to ensure the highest quality, consistency, and biological activity.

shadow

Highlight

Life Extension Update What's Hot
Garlic could help reduce osteoarthritis of the hip Garlic fights brain cancer
Tea: anti-bioterrorism weapon Garlic to be tested for infection in cystic fibrosis patients
Red wine, resveratrol protect against food-borne illness Aged garlic lowers oxidative stress in humans
       
Life Extension Magazine® Health Topics
All about supplements: garlic Bacterial infections
Garlic: the bountiful bulb The common cold
Report: garlic    
       

shadow