Study: Tomato juice kills salmonella

A recent study found that tomato juice can kill Salmonella Typhi and other bacteria that can harm human health in the digestive and urinary tract.

The study was conducted by researchers led by Dr. Jeong Min Song, associate professor in the Department of Microbiology and Immunology at Cornell University, and published in Microbiology Spectrum, a journal affiliated with the American Society for Microbiology.

Salmonella typhi is a deadly human pathogen that causes typhoid fever.

Dr. Jeong-Min Song said, “Our main goal in this study was to find out whether tomatoes and tomato juice can kill enteric pathogens, including Salmonella Typhi, and if so, what properties make them effective. “

In laboratory experiments, researchers verified whether tomato juice actually kills Salmonella Typhi. Once this was confirmed, the team looked at the tomato genome to find the antimicrobial peptides involved.

Antimicrobial peptides are very small proteins that weaken the bacterial membranes that keep them as healthy organisms. The researchers selected 4 potential antimicrobial peptides and tested their success against Salmonella Typhi. This helped them discover two types of antimicrobial peptides that are effective against Salmonella Typhi.


The research team conducted further tests on strains of Salmonella Typhi that appear in places where the disease is widespread. They also conducted a computational study to learn how antibacterial peptides kill Salmonella Typhi and other enteric pathogens.

Finally, they noted the effectiveness of tomato juice against other intestinal pathogens that can harm digestive and urinary tract health.

The most important finding is that tomato juice is effective in eliminating Salmonella typhi, its highly infectious variants, and other bacteria that can harm digestive and urinary tract health.

Specifically, two antimicrobial peptides can eliminate pathogens by weakening the bacterial membrane, the protective layer surrounding the pathogens.

“Our research shows that tomatoes and tomato juice can get rid of intestinal bacteria like Salmonella,” Song said.

The researchers said they hope that when the general public, especially children and teens, learn about the study's results, they will want to eat and drink more tomatoes as well as other fruits and vegetables, as they provide consumers with natural antibacterial Provide benefits.

Know more about the benefits of tomatoes

Tomatoes are a source of the antioxidant lycopene, which has been linked to several health benefits, including reducing the risk of heart disease and cancer.

Eating tomatoes and tomato products may help lower cholesterol and improve blood vessel function, according to a study published in the journal Atherosclerosis and reported by the Harvard Health website.

Lycopene is a carotenoid, a family of pigments that give fruits and vegetables their bright red, orange and yellow colors.

Lycopene is also a powerful antioxidant that destroys dangerous free radicals that can damage DNA and other delicate cell structures, according to Harvard Health.

Dr. Edward Giovannucci, professor of nutrition and epidemiology at the Harvard School of Public Health, says, “The size of the lycopene molecule makes it very effective in its ability to quench free radicals. We don't fully understand this yet, but lycopene It may have special properties that protect the cell in a way that antioxidants cannot.'' Other oxidation.

Research conducted by Dr. Giovannucci has shown that a diet rich in lycopene-rich foods may help reduce the risk of prostate cancer and other types of cancer.

According to a report published in the journal Neurology, a team of Finnish researchers have linked lycopene levels in the blood to protection against stroke.

After following over a thousand middle-aged men for 12 years, it was found that men who had higher lycopene levels in their blood had a 55% lower risk of any type of stroke.

Researchers suggested that lycopene, in addition to its ability to attack free radicals, may also reduce inflammation and cholesterol, improve immune function and prevent blood clotting. All of these can help reduce ischemic stroke, which is caused by a clot in the blood flow to the brain.

Tomatoes are an important source of vitamin C, potassium, folic acid and vitamin K.

According to the American Food Data Center website, the nutritional content of one small raw tomato (100 grams) is given below:

  • Calories: 18
  • Water: 95%
  • Protein: 0.9 grams
  • Carbohydrates: 3.9 grams
  • Sugar: 2.6 grams
  • Dietary fiber: 1.2 grams
  • Fat: 0.2 grams

Consuming tomatoes and tomato-based products is linked to improved skin health and reduced risks of heart disease and cancer.

Research indicates that lycopene consumption may help reduce harmful cholesterol, and tomato products have anti-inflammatory benefits and anti-oxidative stress, plus it has been shown to have protective effects on the inner lining of blood vessels and blood circulation. Can reduce the risk of clots.

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