Background: Microbial infections and the resistance to antibacterial drugs are on the rise, and scientists are in search of the safest and most effective approach to overcome them. Medicinal plants are potentially effective against many microorganisms. Therefore, this study was planned to examine the antibacterial properties and cytotoxicity of the extracts of Allium sativum and Myrtus communis...

BACKGROUND & OBJECTIVES Emergence of multi-drug resistant (MDR) and extensively-drug resistant (XDR) strains of Mycobacterium tuberculosis has further complicated the problem of tuberculosis (TB) control. Medicinal plants offer a hope for developing alternate medicines for the treatment of TB. The present study was done to evaluate in vitro anti-tubercular activity of five medicinal plants viz....

Tuberculosis is one of the major public health problems faced globally. Resistance of Mycobacterium tuberculosis to antitubercular agents has called for an urgent need to investigate newer drugs to combat tuberculosis. Garlic (Allium sativum) is an edible plant which has generated a lot of curiosity throughout human history as a medicinal plant. Garlic contains sulfur compounds like allicin, aj...

Black garlic (Allium sativum) was created from ordinary fresh garlic by processing (aging) it in a temperature (65-80°C)and humidity (70-80%)-controlled room for a month. The heat-extracts of black garlic were rich in S-allyl-L-cysteine (SAC) and enforced anti-tumor activity with a 50% cure rate of BALB/c mouse fibrosarcoma; however, its mechanism still remains unsolved until now. Experiments w...

Two mannose-binding lectins, Allium sativum agglutinin (ASA) I (25 kDa) and ASAIII (48 kDa), from garlic bulbs have been purified by affinity chromatography followed by gel filtration. The subunit structures of these lectins are different, but they display similar sugar specificities. Both ASAI and ASAIII are made up of 12.5- and 11.5-kDa subunits. In addition, a complex (136 kDa) comprising a ...

Irradiated raw ground beef had lower a*- and b*-values than nonirradiated ones regardless of garlic or onion treatment at 0 d. Irradiation increased TBARS values of control ground beef, but addition of 0.5% onion or 0.1% garlic+0.5% onion reduced oxidative changes during storage. Addition of garlic or onion greatly increased the amounts of sulfur compounds, but the increase was greater with gar...