Grapefruit seed extract – GSE

Grapefruit seed extract is a nontoxic antibacterial product which is widely used in different areas. It is obtained from seeds, pulp and white grapefruit membranes. Many tests and research projects have been undertaken in which grapefruit seed extract demonstrated its ability to kill or to restrain the growth of harmful bacteria, funguses viruses and one-celled parasites. Table 2 illustrates the selected list of tested microbes. This research had been made en vitro (in probation tubes and in Petri dishes). However the most en vivo studies that was just used during acute poisoning. Doctors everywhere point out that this extract plays a significant role when they use it in clinical practice.

In addition to its broad spectrum of antimicrobial properties, the grapefruit seed extract is effective in very low levels of concentration (see table 2). When scientists had compared GSE with chloride lime, isopropyl alcohol and colloidal silver (see chapter 9) they had ascertained GSE as an antimicrobial agent.

What is a grapefruit seed extract?

The extract is harvested by transformation of a huge amount of seeds, membranes and grapefruit pulp into a high-acidity liquid. This initial material is an excellent source of polyphenol compounds, such as quercetin, hesperidin, neohesperidin, kaempferol glycoside, naringin, apigenin, rutinoside, poncirin, etc. The polyphenoles themselves are not stable, but they are chemically transformed into more stable substances, that belong to another combination class, that they name tetrad ammonium products.

The final liquid products are extremely sour and bitter (its quality that is considered by practitioners of Chinese and Ayurvedic medicine as a component of therapeutic intervention). That is why, if you want to decrease the acidity and bitterness, you need to add a clear vegetative glycerin. So, analyzing all this, the grapefruit seed extract is a conversion product that is received from natural sources.

Table 1 displays all the grapefruit seed extract properties. The following proportions and numbers can vary significantly, because none of the two different extract producers can make an identical product.

This compound 60/40 is named “standardized grapefruit extract”. It is extremely sour, so one should use it only under a surveillance of a qualified specialist. To soften its causticity, some producers dissolve “standardized” compound with equal quantity of natural glycerin, creating a product that contains 33% of extract. This concentration is strong enough, but safer to use. This compound is used in all medical recommendations that are listed in this book. GSE has also other concentrations. So if the consumer uses a compound that differs from the one with 33%, the dosage has to be recalculated.

GSE is also produced as powder that can be put in capsules. Practically, it removes any taste of bitterness and as the powder is significantly less bitter, than a concentrated liquid, in some cases it is more appropriate for using. The powder itself (that is made by pulverizing a silicon dioxide with fine liquid dust of GSE) is a refined white substance with faint odor and taste; Approximately it contains (the information is given by Biochem Research, Lakeport, California):

The ability of this substance to prevent the growth of the separate type of microbes can be appraised in terms of quantity and can be stated as a minimum restrictive concentration (MRC), which happens to be a most widely used laboratory index of an antimicrobial effectiveness. MRC is the lowest amount of substance that is needed to prevent the growth of microbes in laboratory conditions.

MRC is usually indicated in part per million (ppm). A low value, like 3 ppm indicates that this antimicrobial substance prevents the growth of the microbes that are under test very effectively. MRC in 2000 would mean that you need to have one part of a antimicrobial substance in 500 parts of solution; MRC in 20 000 of parts per million (one part in fifty) is indicating the lowest effectiveness, but this solution can be useful in some other circumstances, when it is possible to use high concentrations.

MRC doesn’t show the ability of this solution to destroy microbes. It may occur that this rate can be much higher. Nevertheless, an ability to prevent the growth of microbes for some clinical use is equal to their destruction.

In the table 2 there is a list of microbes that are mostly used in medical cases. A before mentioned standardized grapefruit extract was used in the presented tests. When considering given values it is necessary to take into account the composition of GSE and other variables.

GSE has also been tested with respect to its ability to resist the below listed microorganisms and has demonstrated the effectiveness (in laboratory conditions) at considerably low concentrations; MRC had not yet been defined:

• Giardia lamblia
• Herpes simplex virus type 1
• Helicobacter pylori
• Influenza virus А2
• Campylobacter euni
• Chlamydia trachomatis
• Entameba histolitika

A below table for a solution of GSE with concentration 33% that is written in the book “The Healing Power of Grapefruit Seed” by Shalila Sharamon and Bodo Baginski:

In laboratory tests of most institutes the grapefruit seed extract effectiveness was proved also in respect to the following microorganisms:

• Agaricus bisporus
• Aspergillus cristallilnus
• Aspergillus fisheri
• Aspergillus flavus
• Aspergillus orize
• Aspergillus paraziticus
• Aspergillus terreus
• Campilobacter euni
• Hetomium globosum
• Chlamidia trachomatis
• Entameba gistolitika
• Enterobacter sp.
• Fusarium oksisporum
• Fusarium sambucinum
• Fusarium sp. tuberosi
• Giardia lamblia
• Helicobacter pilori
• Herpes simplex virus type 1
• Influensa А2 virus
• Lactobacillus pentoaceticus
• Measles virus morbillum
• Pennicillium funiculosum
• Pullularia pullulance
• Scerotonia laksa
• Trihomonas vaginalis
• Trihofiton interdigitali

How the grapefruit seed extract works?

Sometimes it takes a long time before people really understand the exact mechanism of how a therapeutic substance works. Aspirin is usually set as example of this action. Since it was developed and only in 1899, the action of aspirin was experienced by millions of people, but the description of medical tests on this subject had been established in many books. It is interesting to know that the way aspirin acts magically on a human to decrease the temperature of his body, to limit inflammatory processes and the sensation of pain, the scientists had found out only nowadays. That is why it is easier for us to describe the beneficial influence of grapefruit seed extract than to give you an accurate explanation of how this thing works.

Lately, a surprising GSE effectiveness had attracted attention to itself in the whole worl: Dr. Sung-Hwan from Abcom Chemie Co., Ltd., Seoul, Korea stated: “Considering all the electron micrographs, we believe that the microbial uptake of GSE alters the cell membrane by inhibiting enzymatic activities You can see the loss of the cytoplasmic membrane.”

Apparently, these developments are corroborated by the works of Dr.Roger Wyatt, professor of University of Giorgia who had been researching GSE as an organic disinfectant solution. When Dr. Wyatt observed the attenuation of the activity of cytoplasmic membrane bacteria, he was also amazed that the GSE doesn’t have toxicity: “The lack of significant toxicological properties in GSE is also impressive when one examines the data on its effectiveness … extremely low concentrations of product can be used with a significant curing effect.”

The next researching field that we need to develop more will be the mechanism of how the GSE influences on cellular membranes of different groups of microbes with having no toxicity for living organisms. The viruses actually do not have a cell membrane and it is a mystery how the GSE has antiviral properties. Even if the mechanism (mechanisms) of GSE impact should intrigue microbiologists a lot, the researches of unpatented medications are not financed enough. A comprehension of the mysterious action of GSE could give a lot of useful knowledge in the field of basic biology of microbes; but we will definitely hope that the attractive force of these mysteries will quicken the search of answers to these mysteries.

Development of grapefruit seed extract

As it was with other fundamental developments, the history of GSE had started from the simple question. One morning in France, Jacob Harich was having a grapefruit for breakfast and was enjoying its taste. The Second World War had just finished and since fresh fruits were a rare treat in Europe at that time, Jacob was enjoying every minute tasting the fruit, until he bit a seed! Its extremely bitter taste had interrupted Jacob’s enjoyment and it also had raised a question: “What makes a grapefruit seed so bitter?” For most of the people this question could only be rhetorical, but Jacob was a very smart young scientist, that is why this question had inspired him to make one of the most intriguing researches of the modern science. He put decades of research which brought wonderful results.

Jacob Harich was born in Yugoslavia and was studying in Germany. He was fond of nuclear physics and was studying this interesting subject, until the beginning of the Second World War. . Having gone through the horrors of war as a military pilot, a young Harich decided to dedicate his life to improving the human life. For this purpose he acquired new skills, having a full university course in medicine with specialty gynecology and immunology. In 1957 he immigrated to the United States. Doctor Harich continued his studying in University of Long Island (New York). But only in 1963, after moving to Florida, the state which is the main region of grapefruits growing, he received all the necessary help for carrying out his researches.

Dr. Steven Otwell and Dr. Wayne Marshall, were both from University of Florida, Gainesville, and they are the first scientists of analyzing how microbes are affecting on the food. First, they skeptically thought about the statement of Mr. Harich concerning the remarkable other organic antimicrobial agent, obtained from a grapefruit. But later they were convinced by the amazing ability of GSE to protect fruits, vegetables, poultry and fish from the attack of bacteria, fungi and parasites. The reputation of these doctors and the reputation of the scientific laboratory in Gainesville led the FDA and other prestigious institutions to seriously consider the statement of Mr. Harich. Dr. Harich’s work on GSE had received a huge support in 1990, when the practitioners from the United States started to realize the value of antimicrobial properties of GSE. Finally, after more than a quarter-century of researches Dr. Harich’s work had found an echo in the scientific world.

In 1995, Dr. Harich was invited as an honored guest to the Pasteur Institute in France, which is the Europe’s leading center for AIDS Research. For several years the Institute has conducted research on GSE capabilities as a prophylactic against the HIV virus, as well as against some AIDS-related secondary diseases. Doctors also honored farmers of Europe, now using the powder form of GSE for fish and birds products to fight with two potentially fatal bacteria: Salmonella, and Kole Eskherihiya.

Dr. Harich became known to researchers all over the world. In 1995 I had the pleasure to interview him at his house in Casselberry, Florida. Even though, he had become old, but he still has an enthusiasm of researcher, and still makes plans for future activities including a lot of new research projects using GSE.

It was horrible news when I found out that Dr. Harich died in May, 1996. Of course, the acknowledgement that he eventually received for his work of developer, should be a great reward to a man who had devoted half of his life developing a revolutionary approach to the control of dangerous microorganisms.

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