counter acting the bacteria in anthrax and the flu virus.
Cathecins in green tea and quercetin in red wine may be effective deterrents to both anthrax and hsn1.
Interpretive Summary: As part of an effort designed to develop antimicrobial food formulations that will protect both the food and the consumer against pathogenic bacteria and viruses, we evaluated the bactericidal activities of eleven of polyphenolic catechins present in green teas and of four green tea extracts against the foodborne pathogen Bacillus cereus reported to contaminate baked goods, carrots, meat, milk products, rice, sauces, soups, sprouts, and zucchini. The results show that three of the catechins exhibited exceptional bactericidal activities at very low levels in the nanomolar range. They were more active than medicinal antibiotics such as tetracycline and vancomycin. Future studies should define their antimicrobial effectiveness in foods and feeds and as disinfectants of surfaces of non-food items such as cutting boards.
http://www.ars.usda.gov/research/publications/publicati...Protective effects of quercetin during influenza virus-induced oxidative stress
http://www.ingentaconnect.com/content/bsc/ajc/2000/00000009/00000004/art00162http://www.a1articles.com/article_22153_53.htmlJust something to keep in mind if...