Abstract

In this study the antibacterial effect of Allium sativum against Staphylococcus aureus, Citrobacterspp, Escherichia coli and Pseudomonassppwere determined by agar well diffusion method. The variations in antibacterial effect of fresh garlic, dried garlic and autoclaved garlic were studied. Garlic extracts were prepared with isopropyl alcohol and chloroform. It has been observed that organisms were highly sensitive to dried garlic extract and fresh garlic extract (except Pseudomonas spp with zone range of 16mm,14mm in dry and 14mm, 12mm in fresh chloroform and isopropyl alcohol extract respectively) but autoclaved garlic extract showed no trace of antibacterial effect on any of the organisms. The antibacterial effect of garlic is mainly due to the sulphur compound allicin, yielded from its precursor alliin; present in intact garlic cloves, by allinase enzyme during mechanical grinding or cutting of garlic. Action of allicin is proved to be heat sensitive which justifies the lack of antibacterial effect of autoclaved garlic extract. Currently the bacterial resistance to antibiotics have made it difficult to treat even simple infectious diseases. In this scenario natural substance with considerable antibacterial effect that too with different mode of action is of great medical relevance. The results of this study justify the centuries old traditional medicinal practices with garlic and support and emphasise the use of garlic as therapeutic and health product along with the need and reason to focus more on it.