Online ISSN: 2515-8260

Keywords : Allium sativum


A REVIEW ON IN VITRO DETERMINATION OF BACTERICIDAL EFFECT OF GARLIC & GINGER ON STAPHYLOCOCCUS

Shivi Saxena; Sonia Kukreti

European Journal of Molecular & Clinical Medicine, 2020, Volume 7, Issue 2, Pages 2639-2659

Abstarct: The actual aim of this review article is to get a thoroughly search on different in
vitro studies on bactericidal effect of staphylococcus on various extracts of garlic and ginger.
Microbial pathogenecity and other infectious diseases have been controlled by use of
commercially accessible antimicrobial drugs since last many years. In recent years, in sight of
their valuable effects, utilize of spices or herbs is gradually increasing not only in developing
countries but also in developed countries. Garlic (Allium sativum) that belongs to the family of
Alliaceae is widely used in culinary and medicine. In new researches, it is reported that garlic
extract has been proved to be proficient toward Streptococcus mutans, garlic extract mouth
wash may be utilized as a recent line in inhibiting dental caries formation. Garlic is highly
documented in exhibiting dominant antimicrobial activities. Garlic can provide proper
management for bacterial growth ranging from disinfectant, antiseptic, bacteriostatic and
even bactericidal characteristics. Zingiber officinale plays role as powerful food maintenance.
In limited studies, ginger was found to have better usefulness than placebo in relieving disgust
produced by sea dizziness, morning dizziness, despite ginger is not reported to be preferred on
placebo in relieving surgical sickness. The plant is reported to have antibacterial, anti-oxidant,
antiprotozoal, anti-fungal, anti-emetic, anti-rhinoviral, anti-inflammatory, anti-insecticidal
activity. Staphylococcus aureus is the most medically important member in terms of
pathogenicity of the group, two other less important members are Staphylococcus epidermis
and Staphylococcus saprophyticus.