Cabbage, broccoli-derived supplement may help reduce antibiotic resistance

A person wearing bright orange gloves picks a cabbage from a fieldShare on Pinterest
Green, leafy vegetables may hold the key to fighting antimicrobial resistance. Pramote Polyamate/Getty Images
  • Antimicrobial resistance is a growing problem, with many bacteria now resistant to multiple antibiotics.
  • When bacteria infect wounds, they form biofilms which delay the healing process.
  • A new study has identified a compound in green, leafy vegetables such as broccoli and cabbage which inhibits the growth of these biofilms.
  • Researchers found that the compound, 3, 3,-diindolylmethane (DIM) accelerated wound healing, and helped restore the potency of antibiotics in fighting infection.

Green, leafy vegetables are good for you. They are rich in nutrients and

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