Common spices may prevent production of E. coli toxin.Researchers found that a common kitchen spice contains an active component that reduces the deadliness of the Escherichia coli Escherichia coli (ĕsh'ərĭk`ēə kō`lī), common bacterium that normally inhabits the intestinal tracts of humans and animals, but can cause infection in other parts of the body, especially the urinary tract. 0157 toxin, according to a new study published by the Institute of Food Technologists in the Journal of Food Science. Scientists from the University of Tokushima in Japan studied extracts of 20 different kitchen spices, including allspice allspice: see pimento. allspice Tropical evergreen tree (Pimenta dioica) of the myrtle family, native to the West Indies and Central America and valued for its berries, the source of a highly aromatic spice. , and their effects on the growth and production of toxins found in E. coli. They found that allspice extract exhibited the strongest suppression of toxin production; eugenol eugenol /eu·gen·ol/ (u´jen-ol) a dental analgesic and antiseptic obtained from clove oil or other natural sources; applied topically to dental cavities and also used as a component of dental protectives. , the active component in allspice, was found to reduce E. coli 0157 toxin growth significantly; clove extract showed slowed or halted toxin growth but not as significantly as allspice. For further information: www.ift.org |
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