A new report out of the University of Arizona (UofA) says that oil of oregano is a powerful nutrient for fighting harmful bacteria and preventing cancer. Sadhana Ravishankar, a food microbiologist at UofA, discovered that carvacrol, a phenol of oregano oil, exhibits powerful antioxidant and antimicrobial activity, not only when consumed but also when applied to foods.
Ravishankar's lab at UofA had previously identified oregano oil as a powerful antibacterial in lab testing, but she and her team decided to test the oil on food to see how it fared. They discovered that when applied ground beef, oregano oil actually prevented the formation of up to 78 percent of the cancer-causing molecules that normally come about when meat is cooked at high temperatures. Read more...
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