"All organisms, plants, fungi and animals/humans produce chemicals that kill bacteria, i.e. antibiotics. ... The flavoring chemicals in herbs and spices have a far more important use in food preparation than titillation of taste buds, since those chemicals kill common food pathogens. More profoundly, it is important to realize that the selective advantage of phytochemicals/polyphenols/alkaloids/essential oils to the plants that make them, is as natural antibiotics. Plants kill bacteria, as well as fungi and insects, for a living."

From http://coolinginflammation.blogspot.com/2014/06/antibiotic-r...