Antimicrobials

Findings from P. Rattanachaikunsopon and co-authors broaden understanding of antimicrobials

Published in TB and Outbreaks Week, January 20th, 2009

According to a study from Warin Chamrap, Thailand, "Chives, a member of the Alliaceae family, have been used in food and medicine in Thailand for a long time. Diallyl sulfides (diallyl monosulfide, dially disulfide, diallyl trisulfide, and diallyl tetrasulfide) are believed to be responsible for the antimicrobial activity of plants in this family."

"In this study, chive oil was examined for its diallyl sulfide content and its antimicrobial activity against some strains of food-borne pathogenic bacteria. Chive oil had a very low concentration of diallyl monosulfide in comparison with the other diallyl sulfides. They inhibited all pathogenic bacteria used in this study...

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Source: TB and Outbreaks Week (2009-01-20)

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