Anti-bacterial and anti-fungal properties of garlic extract (Allium sativum): A review
Open accessAbstract
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.
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Various A. sativum extracts (aqueous, ethanolic, methanolic, and petroleum ether) have antifungal activity against human pathogenic fungi such as Trichophyton verrucosum, T. mentagrophytes, T. rubrum, Botrytis cinerea, Candida species, Epidermophyton floccosum, Aspergillus niger, A. flavus, Rhizopus stolonifera, Microsporum gypseum, M. audouinii, Alternaria alternate, Neofabraea alba, and Penicill
“Another study reported the antifungal activity of various A. sativum extracts namely aqueous, ethanolic, methanolic, and petroleum ether against human pathogenic fungi such are Trichophyton verrucosum, T. mentagrophytes, T. rubrum, Botrytis cinerea, Candida species, Epidermophyton floccosum, Aspergillus niger, A. flavus, Rhizopus stolonifera, Microsporum gypseum, M. audouinii, Alternaria alternate”
From Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review (2020) · cites this paper as [56]
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Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review
El-Saber Batiha, G., Magdy Beshbishy, A., G. Wasef, L., Elewa, Y. H. A., A. Al-Sagan, A., Abd El-Hack, M. E., Taha, A. E., M. Abd-Elhakim, Y., & Prasad Devkota, H. (2020) · Nutrients · doi:10.3390/nu12030872 · Cited by 931 · see citing works
- Authors
- Fufa, B. K.
- Venue
- Microbiology Research Journal International
- Publisher
- Sciencedomain International
- Published
- 2019-07-24
- Volume
- 28
- Issue
- 3
- Pages
- 1-5
- ISSN
- 2456-7043 (ISSN-L)
- OpenAlex
- W2964105339
- Cited by
- 47
- References
- 0
- Citations by year
- 2026: 5 · 2025: 6 · 2024: 4 · 2023: 15 · 2022: 11 · 2021: 5 · 2020: 1
- FWCI
- 3.13
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Locations
- Microbiology Research Journal International (publishedVersion)
- Microbiology Research Journal International (publishedVersion, cc-by)
- HAL (submittedVersion)
- 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 extract, garlic, antibacterial activity, antifungal activity, sulfur compounds, allicin, ajoene, Gram-positive bacteria, Gram-negative bacteria, inhibition zone
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