Alliinase; Alliin; Allicin; Allium sativum; Escherichia coli
Medicine and Health Sciences
Allium sativum (Garlic) is an herb that is grown all over the world, and can be found in the homes of many people. This herb has many medicinal properties, but is mainly known for its antimicrobial properties. Fresh garlic contains enzymes called “alliinase” and “alliin”. When garlic is crushed or cut into the alliinase converts the alliin into allicin. Allicin is what gives the garlic its antimicrobial properties and odor.
The antimicrobial activity of the Allium sativum extract was tested on Escherichia coli, a gram-negative bacteria, using the agar-well diffusion method. A test tube containing only Escherichia coli was used as the control group. Another test tube containing Escherichia coli and the Allium sativum extract was used as the test group. It was hypothesized that the Allium sativum extract would prevent the growth of the Escherichia coli.
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Borja, David and Aldan, BSN, RN, Johnny
"The Antimicrobial Effects of Allium Sativum on Escherichia Coli,"
Journal of Health Disparities Research and Practice: Vol. 12:
4, Article 20.
Available at: https://digitalscholarship.unlv.edu/jhdrp/vol12/iss4/20