Hajer Taleb, a research student from Cardiff Metropolitan University, who undertook the work, identified that the date syrup contains a number of phenolic compounds that form naturally in the date fruit as it matures. These compounds have previously been shown to have antibacterial activity. Artificial syrup—made of the constituent sugars found in natural syrup but lacking the phenolic compounds—was not as effective at inhibiting bacterial growth.Date syrup is eaten in a large number of countries due to its perceived health benefits. However, this work is part of a comprehensive study that aims, for the first time, to identify and examine the mechanisms underlying any potential health benefits, in particular its antibacterial effects.
Date syrup–a thick, sweet liquid derived from dates that is widely consumed across the Middle East–shows antibacterial activity against a number of disease-causing bacteria, including Staphylococcus aureus and Escherichia coli.New research, presented today at the Society for General Microbiology’s Annual Conference in Birmingham, showed that, in vitro, date syrup is able to inhibit the growth of bacteria faster than manuka honey, which has previously been shown to have antibacterial properties and is increasingly used in dressings to improve wound repair.
Source: Medical Xpress