Anti-bacterial and Anti-fungal Properties of Garlic Extract (Allium sativum): A Review
Bulti Kumera Fufa *
Department of Biology, College of Natural and Computational Sciences, Injibara University, Injibara, Ethiopia.
*Author to whom correspondence should be addressed.
Abstract
Garlic (Allium sativum) contains various biologically active components that play a significant role in the treatment of bacterial and fungal infections. It contains sulfur compounds like allicin, ajoene, allylmethyltrisulfide, diallyltrisulfide, diallyldisulphide and others which exhibit various biological properties like antimicrobial, anticancer, antioxidant, immunomodulatory, anti-inflammatory, hypoglycemic and cardiovascular effects. The objective of the current review was to relate various literatures and assess the anti-microbial potential of garlic extract. The antimicrobial potency of garlic can be maximised by increasing the concentration of the extract. Garlic extract of 100% concentration showed a maximum zone of inhibition against both gram-positive and gram-negative bacteria.
Keywords: Antimicrobial activity, bacteria, fungi, garlic extract