Paper
In vitro Determination of Antibacterial Effect of Garlic (Allium sativum) on Staphylococcus aureus and E.coli
Published Sep 20, 2019 · DOI · Manu Yadav, R. Bohra, N. Gupta
International Journal of Current Microbiology and Applied Sciences
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Abstract
Allium sativum is a scientific name. it is commonly known as garlic is an odoriferous plant belonging to a Lilacease family. Garlic is a common plant and easily provides the market. (Gaekwad et al., 2013) It is a small perennial herb with narrow flat leaves and is confined all sides by membranous patches, garlic grown mostly in Northern Nigeria. The medicinal property of garlic due to its “Sulphur” content which was believed to be responsible for it is medicinal value. Raw garlic is used to treat colds and coughs. Garlic is an herbal ingredient for lowering high blood pressure Fighting heart alignments and cholesterol. It is used mainly for spice and also for its medicinal property (Lawnson and Bauer et al., 1989).
Garlic has a strong antibacterial effect on Staphylococcus aureus and E.coli, with its sulphur content being responsible for its medicinal value.
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