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Effects of Heating, Storage, and Ultraviolet Exposure on Antimicrobial Activity of Garlic Juice
Noori S. Al-Waili,Khelod Y. Saloom,M. Akmal,Thia N. Al-Waili,Ali N. Al-Waili,Hamza Al-Waili,Amjed Ali,Karem Al-Sahlani 한국식품영양과학회 2007 Journal of medicinal food Vol.10 No.1
This study was designed to investigate the effect of heating, storage, and ultraviolet exposure on antimicrobialactivity of garlic juice and its bacteriocidal activity against common human pathogens. Antimicrobial activity of fresh garlicjuice was tested against Escherichia coli, Staphylococcus aureus, Streptococcus hemolyticusB, S. hemolyticusA, Klebsiellasp., Shigella dysenteriae, and Candida albicansusing the disc method. The dilution method was performed by addition ofgarlic juice to broth media to obtain 1100% concentrations as vol/vol or wt/vol. Garlic juice was used after 24 hours of stor-age at 4°C, heating to 100°C for 5 minutes, 10 minutes, 30 minutes, and 60 minutes, heating to 80°C for 60 minutes, and 4hours of exposure to ultraviolet light. Re-culture of specimens taken from garlic-induced negative media was performed infresh broth free of garlic juice. Results showed that all the isolates were sensitive to fresh garlic juice; the most sensitive wasC. albicans, and the least sensitive was S. hemolyticusA. Heating to 100°C for 30 and 60 minutes completely abolished theantimicrobial activity, while heating for 5 and 10 minutes, storage for 24 hours, and 4 hours of ultraviolet exposure decreasedit. Garlic juice was bactericidal at concentrations of 5% and more. Thus garlic juice has marked antimicrobial activity thatmakes it a potential agent to be tested in clinical trials. The antimicrobial activity was compromised by storage and heating;therefore it is advisable to use fresh garlic and avoid boiling it for more than 5 minutes during cooking.
Improvement in Human Semen Quality After Oral Supplementation of Vitamin C
Noori S. Al-Waili,Mohammed Akmal,J.Q. Qadri,Shahiya Thangal,Afrozul Haq,Khelod Y. Saloom 한국식품영양과학회 2006 Journal of medicinal food Vol.9 No.3
This study was carried out to monitor the effect of oral supplementation of vitamin C on various semen para-meters in oligospermic, infertile, otherwise healthy individuals. Various semen parameters, including sperm motility, spermcount, and sperm morphology, were studied before and after the vitamin C treatment. A total of 13 infertile patients were in-cluded. Their ages ranged between 25 and 35 years. They had no genital infection or varicocel. Physical examination andother routine laboratory investigations were normal. General semen analysis revealed oligozoospermia (mean sperm countwas 14.3. 7.38. 106 sperms/mL, mean sperm with normal morphology was 43. 7.87%, and mean sperm motility was31.2. 9.61%). Testicular biopsy was not done. These patients received in an open trial of 1,000 mg of vitamin C twice dailyfor a maximum of 2 months. Results showed that the mean sperm count was increased to 32.8. 10.3. 106 sperms/mL (P..001) after 2 months of vitamin C intake. The mean sperm motility was increased significantly to 60.1. 8.47% (P. .001),. 4.77% (P. .001). This study showed that vita-min C supplementation in infertile men might improve sperm count, sperm motility, and sperm morphology and might havea place as an additional supplement to improve the semen quality towards conception.
Honey and Microbial Infections: A Review Supporting the Use of Honey for Microbial Control
Noori S. Al-Waili,Khelod Salom,Glenn Butler,Ahmad A. Al Ghamdi 한국식품영양과학회 2011 Journal of medicinal food Vol.14 No.10
Honey has been used as a medicine throughout the ages and has recently been reintroduced to modern medical practice. Much of the research to date has addressed honey's antibacterial properties and its effects on wound healing. Laboratory studies and clinical trials have shown that honey is an effective broad-spectrum antibacterial agent. Honey antimicrobial action explains the external and internal uses of honey. Honey has been used to treat adult and neonatal postoperative infection, burns, necrotizing fasciitis, infected and nonhealing wounds and ulcers, boils, pilonidal sinus, venous ulcers, and diabetic foot ulcers. These effects are ascribed to honey's antibacterial action, which is due to acidity, hydrogen peroxide content, osmotic effect, nutritional and antioxidants content, stimulation of immunity, and to unidentified compounds. When ingested, honey also promotes healing and shows antibacterial action by decreasing prostaglandin levels, elevating nitric oxide levels, and exerting prebiotic effects. These factors play a major role in controlling inflammation and promoting microbial control and healing processes. This article reviews data supporting the effectiveness of natural honey in eradicating human pathogens and discusses the mechanism of actions.
Noori S. Al-Waili,Afruz Haq 한국식품영양과학회 2004 Journal of medicinal food Vol.7 No.4
The objective was to study the effect of natural pure honey on the antibody production against thymus-de-pendent antigen [sheep red blood cells (SRBCs)] and thymus-independent antigen (Escherichia coli) in mice. Forty-two mice(mean weight 28.33. 3.44 g) were divided into two groups: group A (21 mice) fed regular diet and group B (21 mice) fedregular diet plus 0.8 g/kg of body weight/day of honey administered in four equally divided doses. Each animal was injectedintraperitoneally with 0.1 mL of 5% SRBCs and 0.1 mL of killed E. coli. The same dose of both antigens was given after 17days. At days 7 and 16 after primary immunization and at day 4 after secondary immunization, blood samples were collectedfrom seven mice at each time interval from group A and group B to estimate antibody titer using the hemoaggulination test.At day 7 after primary immunization, the mean antibody titer against SRBCs was 9.14. 3.02 in group A and 13.7. 3.9 ingroup B (P. .05), while the mean antibody titer against E. coliwas 14.8. 8.5 in group A and 14.8. 9.35 in group B. Atday 16, the mean antibody titer against SRBCs was 13.71. 3.9 in group A and 20. 9.8 in group B, while the mean anti-body titer against E. coliwas 14.69. 935 in group A and 26.67. 8.26 in group B (P. .05). Four days after secondary im-munization, the mean antibody titer against SRBCs was 13.33. 4.62 in group A and 16. 8.7 in group B, while the meanantibody titer against E. coliwas 42.67. 18.4 in group A and 69.33. 31.4 in group B. It might be concluded that oral honeystimulates antibody production during primary and secondary immune responses against thymus-dependent and thymus-independent antigens.