Evaluation of Antibacterial Activity of South Indian Spices against Enteric Pathogens - An In vitro Study

摘要

To evaluate the antibacterial activity of some commonly used south Indian spices against bacteria causing enteric disease. Introduction: Spices have been used for many centuries by various cultures to enhance flavor and aroma of our foods. They have unique aroma and flavor which are derived from compounds known as phytochemicals or secondary metabolites. Secondary metabolites of wide variety such as tannins, terpenoids, alkaloids, and flavonoids, which are reported to have a lot of pharmacological activities most of them having antibacterial properties. Plant derived products have been used for medicinal purposes for centuries. At present, it is estimated that about 80% of the world population rely on botanical preparations as medicines to meet their health needs. Result: Garlic showed highest antibacterial activity against the enteric pathogens when compared to all other spices and the standard antibacterial drug penicillin G. Conclusion: Hence all the spices used in this study showed antibacterial effect on the enteric pathogens and variety of results were found.