Antimicrobial effects of Allium sativum, Zingiber officinale, Allium cepa and Curcuma longa against gram negative bacteria

Abstract

Objective: The objective of this study was to evaluate the antibacterial effects of extracts from natural sources, specifically Allium Sativum (Garlic), Zingiber Officinale (Ginger), Allium Cepa (Onion), and Curcuma Longa (Turmeric), against various bacterial strains. The study also aimed to assess the individual antimicrobial activity of each extract and explore the combined effects of Garlic and Ginger extracts.

Methodology: The research was conducted in the Microbiology Laboratory of the College of Medical Laboratory Technology at the National Institute of Health. Fresh samples of Garlic, Ginger, Onion, and Turmeric were obtained from a local market, cleaned, and homogenized. The prepared extracts were tested for their antibacterial activity using agar well diffusion and disk diffusion methods.

Results: The results indicated that Garlic extract exhibited significant antimicrobial effects against all tested bacteria, including Escherichia coli, Pseudomonas, Acinetobacter, and Salmonella. Moreover, a combination of Garlic and Ginger extracts demonstrated remarkable antibacterial effects against Acinetobacter and E. coli. The research concluded that Garlic displayed excellent antimicrobial properties and can be considered for the development of novel antibacterial agents.

Conclusion: These findings emphasize the potential of natural sources as alternatives to traditional antibiotics and highlight the need for further clinical studies to validate the clinical effectiveness of Garlic as a broad-spectrum antibacterial agent.