maandag 3 juni 2013

Antibacterial Activity of Aquatic Garlic Extract and Apple Vinegar

In vitro Antibacterial Activity of Aquatic  Garlic Extract, Apple Vinegar and Apple  Vinegar - Garlic Extract combination  Dr. Nada KhazalKadhim Hindi 
Medical science Department, College of Nursing, Babylon University, Babylon Province, Iraq
ABSTRACT
Background: Garlic (Allium sativum) has had an important  dietary and medicinal role for centuries. It is a large annual  plant of the Liliaceae family. Garlic is used in traditional medicine  for infectious disease and some other cases.
Aims: The study aims at determining the antibacterial activity of of  aquatic garlic extract, apple vinegar and apple vinegar - garlic extract  combination against some bacterial isolates.
Methods: The antibacterial effects of aqueous garlic extract,  apple vinegar, and apple vinegar- garlic extract combination against  9 Gram-positive and 5 Gram-negative bacterial isolates, including  Staphylococcus aureus, Staphylococcus epidermidis, Streptococcus  pyogenes, Enterococcus feacalis, Streptococcus pneumoniae,  Pseudomonas aeruginosa, Pseudomonas fluresence, Enterobacter  aerugenes, Klebsiella pneumoniae, Escherchia coli, Salmonella  typhi, Proteus mirabilis, Proteus vulgaris, and Acinetobacter, all of
them were studied.
Results: Antibacterial activity of aqueous garlic extract at 50%  concentrations by well-diffusion method was characterized by  inhibition zones of 5 Gram-positive and 9 Gram-negative  pathogenic bacteria. The maximum zone of inhibition of aqueous  garlic extract was observed in Salmonella typhi and the minimum
was observed for Proteus sp. All organisms tested were highly  sensitive to apple vinegar- garlic extract combination, whereas all  organisms tested were slightly sensitive to apple vinegar.
Conclusions: In summary, the aqueous garlic extract showed a  wide spectrum activity and appears to satisfy all of the criteria  for antibacterial agents. These results suggest that garlic can be  used to protect food and reduce the risk of contamination from  pathogenic microorganisms

See also https://sites.google.com/site/kruidwis/kruiden-a/allium-sativum-knoflook

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