Polyphenols inside olives shown to have anti-bacterial properties

Research on the antibacterial activity of olive varieties grown in southern Italy shows promising results for natural treatments against E. coli and Pseudomonas aeruginosa.

The research examined the inhibitory effect of polyphenolic extracts against various gram-positive and gram-negative bacterial strains. They have given us remarkable results in terms of activity against pathogenic species, particularly those responsible for biofilm formation, which are very interesting when it comes to human health as they increase the resistance of bacteria to synthetic antibiotics.

This could be a basis of complementary studies for the formulation of ideal drugs of natural origin, composed of optimal mixtures of polyphenols, which are able to exercise with minimum effort, in terms of quantity, and maximum result, in particular against the more pathogens, their antibacterial efficacy.

In addition, this makes us understand the importance of assuming that every day a good amount of extra virgin olive oil, which is digested and transformed into molecules that are beneficial for our microbiome, also counteracts the growth of pathogenic species.

Source: Olive Oil Times

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What a surprise!

We participated at the olive harvest with the Pinelli family. I must say that the atmosphere that was breathed was magical. Then we attended their oil festival, along with a hundred other people. Fantastic experience that we will take with us. Grazie mille!

Valerie
Endless flavour

Every time we come to Paciano meeting Lucia, we are amazed at how the simplest things can be the most wonderful.

Martin Moore