Can cruciferous vegetables help prevent bacterial infections?

Isothiocyanates (ITCs) or cruciferous-derived compounds from green vegetables such as kale, cabbage, collards, and broccoli, plus some non-green vegetables such as cauliflower and turnips, work together to enhance defenses against bacterial infections, especially with the ability of certain bacteria to develop resistance to antibiotics. Of particular concern are hospital-contracted (nosocomial) infections, which exhibit antibiotic resistance. Streptococcus pneumoniae, for example, causes approximately 3,000 cases of meningitis, 50,000 cases of bacteremia, 500,000 cases of pneumonia, and nearly 7,000,000 cases of otitis media in the United States, in addition to being a leading cause of mortality.

Antibiotic-resistant strains of Streptococcus have emerged and are now becoming widespread in certain communities. ITC compounds from greens have natural antimicrobial effects that can be utilized as an aid to boost natural cellular defenses to enable a heightened state of resistance against these dangerous (drug-resistant) bacteria. Plus, these same green vegetable-derived compounds fight against H.

Pylori (helicobacter pylori). This bacteria is a contributory factors to ulcer disease and is associated with a marked increase in the risk of stomach cancer. The high consumption of cruciferous greens is inhibitory against H.

Pylori, and when these ITC compounds are tested, they show potential as a novel treatment for this condition. Even though this research is mostly in animals and a limited number of human participants, the point is not that this is the latest and greatest new pill, but that the regular consumption of all these micronutrients in greens builds up a constellation of beneficial health effects that reduce one's chance of contracting infections.

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