ANTIBACTERIAL AND PHARMACOLOGICAL PROPERTIES OF GARLIC: A REVIEW
GAGANDEEP KAUR *
Department of Botany, CT University, Punjab (Ludhiana), India.
AMAN BANSAL
Department of Botany, CT University, Punjab (Ludhiana), India.
NEERAJ PANDEY
Department of Botany, CT University, Punjab (Ludhiana), India.
*Author to whom correspondence should be addressed.
Abstract
Garlic is second most important condiment after onion. Garlic (Allium sativum L.) is a member of family Alliaceae. It is an annual plant that possesses certain medicinal properties such as: Thorax Diseases, Asthma Diseases, Skin Diseases, Blood Disorder, Hypertension, Heart Attack, Ant diabetic, Antioxidant, etc. All these properties of garlic make it a prosperous medicinal agent which should be focused on to get its potential advantage in different fields. It also has been used for cooking purposes as a spice that can flavor foods during the cooking process. To study many effects of garlic extract and antibiotic compound allicin. The extract of fresh garlic is more efficient than 1 year old garlic powder for antibacterial activity. This traditional food ingredient enrich in nutrients disease resists. Garlic is not only good for adding flavor to food, it also prevents bacteria from growing. It is proves from couple of experiments, garlic naturally has antibacterial properties. Filter sterilized, garlic extract with water has ability to kill the bacteria and inhibits their growth.
Keywords: Garlic, allicin, antibacterial property, pharmacological property, garlic powder extract.