Basque Propolis Has Strong Activity Against Microbial Strains

Exciting new results of propolis antimicrobial and antifungal action against Staphylococcus aureus, Candida albicans and Salmonella enterica ...

The Antimicrobial Effects of Propolis Collected in Different Regions in the Basque Country (Northern Spain)

WorldJournal of Microbiology and Biotechnology, Nov 2011

The antimicrobial activity of 19 propolis extracts prepared in different solvents (ethanol and propylene glycol) (EEP/PEP), was evaluated against some bacterial and fungal isolates using the agar-well diffusion method.

It was verified that all the samples tested showed antimicrobial activity, although results varied considerably between samples. Results revealed that both types of propolis extracts showed highly sensitive antimicrobial action against Gram-positive bacteria and fungi at a concentration of 20% (Staphylococcus aureus, Streptococcus mutans, Candida albicans and Saccharomyces cerevisae) with a minimal inhibitory concentration (MIC) ranging from 0.5 to 1.5 mg/ml, with a moderate effect against Streptococcus pyogenes (MIC from 17 to 26 mg/ml).

To our knowledge, this is the first study showing elevated antimicrobial activity against Gram-negative bacteria [Salmonella enterica (MIC from 0.6 to 1.4 mg/ml)] and lesser activity against Helicobacter pylori (MIC from 6 to 14 mg/ml), while Escherichia coli was resistant.

This concluded that the Basque propolis had a strong and dose-dependent activity against most of the microbial strains tested, while database comparison revealed that phenolic substances were responsible for this inhibition, regardless of their geographical origin and the solvent employed for extraction. Statistical analysis showed no significant differences between EEP and PEP extracts.

Alfalfa Sprouts Recalled: Grow Your Own

The U.S. Food and Drug Administration website has listed a recall of alfalfa sprouts, which have been linked to a recent Salmonella outbreak.

Salmonella, the website explains, "is an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. Consumers with the above symptoms should consult their physician"

But there's no need to cut sprouts from your diet ... just grow your own! In about a week, you can grown your own fresh alfalfa sprouts to cut and use in salads, on sandwiches, and however else you like them! Sprouts are rich source of nutrients, and have also been show to include concentrated amounts of phytochemicals, which support optimal health and wellness.

To grown your own alfalfa, follow these simple steps from the Happily Domestic blog:

1. Place 2 tablespoons of seeds in a 1/2-gallon sprouting jar with three times as much water as seed and soak overnight.
2. Drain the water from the jar (either through the lid or a piece of cheesecloth) and rinse the seeds in fresh, lukewarm water. Then, drain again.
3. Lay your jar at an angle in a warm, dark place (about 70 degrees F). (70 degrees F.)
4. Then, rise and drain your seeds twice a day for 4 or 5 days. On the last day, place your alfalfa sprouts in indirect sunlight to help them develop chlorophyll. (The tiny leaves will turn green in a few hours.)
5. Remove the alfalfa sprouts from the jar and place them in a bowl; rinse well. When the sprout hulls float to the surface of the water, skim them off. Remove your sprouts from the water and shake out any excess water.
6. Alfalfa sprouts will keep for about a week. Be sure to store them in the fridge.

For more tips about how to eat sprouts and fun, family-friendly growing projects (like broccoli sprouts) download your free copy of the ACHS Wellness Guide here: http://www.achs.edu/news/news-detail.aspx?nid=225