The Antimicrobial Activity of Garlic and Onion Extracts
 
   

The Antimicrobial Activity of
Garlic and Onion Extracts

This section is compiled by Frank M. Painter, D.C.
Send all comments or additions to:
   Frankp@chiro.org
 
   

FROM:   Pharmazie 1983 (Nov);   38 (11):   7478

Elnima EI, Ahmed SA, Mekkawi AG, Mossa JS


Aqueous extracts of garlic (Allium sativum) and onion (Allium cepa) were tested for activity against Gram-positive organisms, Gram-negative organisms and fungi. A significant growth inhibition was shown by most of the organisms, tested at random. A quantitative assessment of the activity was carried out by determining the minimum bacteriostatic and bactericidal concentrations of the extracts against Gram-positive and Gram-negative organisms. Garlic extract showed greater activity as compared to the extract of onion. The activity of the garlic extract on the mouth flora of volunteers was then investigated. A mouth wash containing 10% garlic in quarter Ringer solution produced a drastic reduction in the number of oral bacteria.


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