Antibacterial effect of garlic (Allium sativum L.) on Staphylococcus aureus
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Garlic was reported to prevent the toxins produced by bacterial infection.
“Besides the antibacterial activity of garlic, it was reported to prevent the toxins produced by bacterial infection [53].”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [53]
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Flagged first, then by citations
1 of the 22 references couldn’t be matched to a known paper.
Research works printed but not linked: 1
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- Authors
- Shokrzadeh, M., & ., A. G. E.
- Venue
- Pakistan Journal of Biological Sciences
- Publisher
- Science Alert
- Published
- 2006-04-01
- Volume
- 9
- Issue
- 8
- Pages
- 1577-1579
- ISSN
- 1028-8880 (ISSN-L)
- OpenAlex
- W2059817843
- Cited by
- 21
- References
- 22
- Citations by year
- 2025: 2 · 2024: 1 · 2023: 4 · 2022: 1 · 2021: 2 · 2020: 2 · 2015: 1 · 2014: 3 · 2012: 1
- FWCI
- 0.00
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Pakistan Journal of Biological Sciences (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Physical Sciences › Chemistry › Organic Chemistry › Chemical synthesis and alkaloids
- Keywords
- garlic, Staphylococcus aureus, antibacterial activity, antimicrobial peptides, plant extracts
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