Evidence supporting the use of: 3-Phenyllactic Acid
For the health condition: Fungal Infections

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

3-Phenyllactic acid is a naturally occurring organic acid produced by certain lactic acid bacteria and has been the subject of research for its antimicrobial properties, including activity against fungi. There is scientific validation for its antifungal effects, primarily based on in vitro studies. Research has shown that 3-phenyllactic acid can inhibit the growth of several pathogenic fungi, such as Candida albicans and Aspergillus species. Its mechanism of action is believed to involve disruption of fungal cell membrane integrity and inhibition of biofilm formation.

Several studies, especially within food microbiology, have documented the effectiveness of 3-phenyllactic acid in controlling fungal contamination in fermented foods and dairy products. For example, lactic acid bacteria that secrete 3-phenyllactic acid have been shown to reduce spoilage and fungal load in cheese and yogurt. In addition, some research suggests synergistic effects when combined with other antimicrobial compounds produced by probiotics.

However, the current evidence is primarily preclinical, with most data coming from laboratory studies and food preservation applications. There are limited or no well-controlled human clinical trials evaluating the efficacy or safety of 3-phenyllactic acid as a therapeutic agent for treating systemic or localized fungal infections in humans. Thus, while the scientific foundation is promising, especially for topical or environmental applications, more research is needed before it can be recommended as a medical antifungal treatment.

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