Question

PHYTOCHEMICAL PROPERTIES AND ANTI BACTERIAL EFFECT OF FRESH ALLIUM SATIVUM (GARLIC) EXTRACTS AGAINST ISOLATES OF SOME SELECTED BACTERIA.

project chapter 3

Answer 1

Phytochemical properties of Allium sativum or garlic - Cloves can be eaten raw or as powder , or can be processes into a garlic oil. Phytochemicals that are found in garlic, contains flavonoids and sulphur containing compounds like diallylsulphate, alliin, ajoene, allicin. Properties includes antibacterial and antivirus which has strong antibiotic property. Phytochemical present in garlic helps to reduce blood pressure and blood lipid levels. Allicin and ajoene helps to prevent the aggregation of platelets thereby reducing the risk of strokes. Garlic shows anti-inflammatory properties as these action is related to sulphur containing compounds quantity, and cultivers in order to elucidate the potential of Phytochemical rich garlic for domestic and industrial applications.

Allium sativum or garlic shows a stronger antibacterial activity against some selected bacteria which is most likely due to the relatively high concentration of organosulphur compounds mainly L-alliin which well known strong antibacterial reagent presenting in the garlic cloves. In addition results indicated a better antibacterial effect with methanolic extraction of fresh Allium sativum or garlic. These suggests a promising application for the development of natural food preservatives from the extracts of the garlic cloves and garlic skin. The inhibitory effect is also found to be dependent on the solvent that is use for extraction. The methanolic extraction of fresh garlic shows a greater inhibitory zone for some selective bacteria and has been reported to be most efficient in the extraction of bioactive compounds in a garlic matrix compared to water.