This entry was posted 11 years, 6 months ago.
August 29, 2011
Modern scientists are more and more challenged by looking for effective natural solutions and herbal remedies to fight against the escalating number of bacteria and viruses. A great number of bacteria fighting herbs and medicinal plants are know, and recently, it was reported that such natural remedy as coriander (known also as Chinese parsley), especially coriander oil produced from its seeds, can be very effective solution for a great deal of bacteria strains. These are the results of a series of lab researches, reported in one of the latest issues of the Journal of Medical Microbiology.
During the tests, the scientists at the University of Beira Interior in Portugal used coriander seed oil to monitor its effectiveness against such common bacteria as the MRSA superbug, salmonella and E. coli. It turned out that this essential oil possesses very powerful antibacterial properties and can easily destroy about 12 bacterial strains including the mentioned ones. 
At the same time, using the solutions containing only 1.6 per cent coriander oil can kill way more than just 12 strains.
In the press release published following the results of the tests and researches, Fernanda Domingues, one of the study leaders and a specialist from the University of Beira Interior says: “The findings indicate that coriander oil damages the membrane surrounding the bacterial cell. This disrupts the barrier between the cell and its environment and inhibits essential processes including respiration, which ultimately leads to death of the bacterial cell.”
Unfortunately, the remedy did not work for such common bacteria as Bacillus cereus (can cause sever intoxication) and Enterococcus faecalis (can cause infections of urinary tract and related organs). “These results, showing a potent antibacterial activity against Gram-positive and Gram-negative bacteria due to membrane permeability, are noteworthy and justify the use of this plant, not only as a food flavouring agent, but also as a food preservative in order to prevent bacterial spoilage of foods,” the scientists report in their press release. At the same time, it is underlined that this research requires “…further enlightenment in order to evaluate the suitability of these remarkable antibacterial properties in practical applications.”
Author Info: Hi! My name is Carla and I am a 5th year medical student at HYMS. I am interested in alternative medicine and I have done months researching the topic of herbal medicine. Besides, I like interviewing people and learning more about their experiences with one or another type of herbal treatments. I am willing to contribute to this site with my knowledge, and I would be happy to help you out to the best of my ability with any specific questions or problems related to alternative medicine.
September 17th, 2011 at 7:31 pm
It is a great news to those who prefer going natural in the most things in their life))