Evidence supporting the use of: 2'-Fucosyllactose
For the health condition: Antibiotics (alternatives to)

Links: Go back one page, Tool main page, Ingredients list, Health conditions list, Body systems list

Synopsis

Source of validity: Scientific
Rating (out of 5): 2

2′-Fucosyllactose (2′-FL) is a human milk oligosaccharide (HMO) naturally present in significant amounts in human breast milk. Its use as an adjunct or alternative to antibiotics is not rooted in traditional medicine, but rather in emerging scientific research. The primary rationale for 2′-FL’s use in this context is its ability to modulate the gut microbiota and inhibit the adhesion of certain pathogenic bacteria to intestinal cells, thereby reducing the risk of infections. Preclinical and some clinical studies demonstrate that 2′-FL can promote the growth of beneficial bacteria such as Bifidobacterium species, which can outcompete pathogens and may contribute to a healthier intestinal environment. Additionally, 2′-FL can function as a decoy receptor, binding to pathogens like Escherichia coli and Campylobacter, thus preventing their attachment to the gut lining and subsequent infection. There is also evidence suggesting that 2′-FL may modulate immune responses. However, while these properties are promising, direct evidence supporting the use of 2′-FL as a true alternative to antibiotics in the treatment or prevention of bacterial infections in humans remains limited. Most studies so far are preclinical, and clinical trials are in early stages or focus on infant populations. As such, the evidence base is not yet strong enough to recommend 2′-FL as a replacement for antibiotics, but it may offer supportive or adjunctive benefits, particularly in the context of infant health and potentially in reducing the need for antibiotics in some scenarios.

More about 2'-Fucosyllactose
More about Antibiotics (alternatives to)

Other ingredients used for Antibiotics (alternatives to)

2'-Fucosyllactose
ajoene
astragalus
bacillus clausii
bacillus subtilis
berberine
black cumin
black walnut
caprylic acid
caterpillar mushroom
clove
colostrum
Coptis chinensis
turmeric
curcumin
epigallocatechin gallate (EGCG)
garlic bulb
ginger
goldenseal
gooseberry
green tea
horseradish
Indian tinospora
honeysuckle
lactobacillus bulgaricus
lactobacillus fermentum
lactobacillus paracasei
lactiplantibacillus plantarum
lactobacillus reuteri
lactobacillus rhamnosus
lactobacillus salivarius
lactococcus lactis
lactoferrin
lactoperoxidase
lauric acid
lentinula edodes mycelia
LH01-myoviridae
mastic gum
monolaurin
oregano
oregon grape
oyster mushroom
phenolic acids
plantain
butyric acid
rhizome
sage
shiitake mushroom
thyme
vitamin C
wasabia japonica
zinc
yellow root
papaya
neem tree
clerodendrum indicum
pistacia integerrima gall
paederia foetida
pau d'arco
myrrh
morinda
oriental arborvitae
melaleuca alternifolia
algae
geranium
10-Hydroxy-2-Decanoic Acid
3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid
3-Phenyllactic Acid
Alpha-terpineol
Azelaic acid
Allicin
Anamu
Alchornea
Aucubin
Andrographolide
Andrographis
Alsonia scholaris
Asteracea
Allyl Sulfide
Acemannan
Algal protein
Alliin
Alantolactone
Bee Propolis
Bacillus indicus
Baphicacanthus cusia
Bidens pilosa
Betulinic acid
Butea monosperma
Brazillian peppertree
Bee hive
Basidiomycota
Bacillus licheniformis
Brevibacillus laterosporus
Bee products
Bombax
Borassus aethiopum
Bacteria
Blue-Green Alage
Bacillus
benzyl isothiocyanate
Baicalin
Coconut
Capric Acid
Calotropis gigantea
coconut oil
Carvacrol
Chinese Raisintree
Cinnamic Acid
Citral
Centipeda
Chalcone
Clostridium butyricum
Cinnamaldehyde
Copaiba Oil
European Elder
Garlic