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In laboratory tests, Jamaica Flower water killed twice as many bacteria as chlorine and up to five times more than commercial disinfectant.
Thehibiscus sabdariffa, Jamaica rose or also known as Abyssinian rose or Jamaica flower, it is a herbaceous plant that can reach 3 to 5 meters in height. It is typical of dry subtropical, montane climates, with thorny scrub. This is a plant native to Africa and has great medicinal properties.
Hibiscus contains two colorful pigments: hibiscin and gossipithin, which are used as a natural base for colorful syrups and liqueurs. The Jamaica Flower can be used for different medicinal purposes, which increase the general organic well-being.
In addition to its well-known medicinal properties, it cleans the liver and kidneys, prevents hypertension, relieves flu states, among others, scientists have found that the Jamaica Flower serves to eliminate bacteria.
The scientist from the Autonomous University of the State of Hidalgo (UAEH), Javier Castro Rosas, created hibiscus-based products that act against harmful bacteria resistant and not resistant to antibiotics for use in food, as well as in human and veterinary medicine.
In an interview, the specialist explained that he started the project more than 15 years ago, given the worldwide concern about resistance to antibiotics. This plan consists of developing the products from the calyxes of the vegetable; aimed at controlling harmful bacteria resistant to antibiotics and also has an effect on bacteria that are not.
“To disinfect a lettuce it is necessary to put four to five drops of commercial disinfectant based on colloidal silver in the water to disinfect, or chlorine as recommended by the Ministry of Health; however, there is scientific evidence showing that these treatments are not efficient ”, he described.
The researcher added that if there are a thousand typhoid bacteria in the lettuce, the commercial disinfectant kills only 100 to 200; chlorine between 400 to 500, and plain hibiscus water kills 800 to 900 bacteria.
He stated that although this is more effective than chlorine, it does not eliminate all bacteria, so formulations have been developed taking plant compounds and mixing them with vinegar or citric acid such as lemon juice, in such a way that they eliminate all the lettuce pathogenic bacteria.
Castro Rosas stressed that his project has 10 patent applications for products derived from the plant registered with the Mexican Institute of Industrial Property.
Currently, there is a specific patent application on the use of some of the compounds of this plant such as hibiscus acid and its derivatives, for use as an antimicrobial or preservative in any material, including food or medicine.
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