Analysis of phytochemical constituents of garlic (Allium sativum L.) against clinical pathogens

Recently, pharmaceutical research has spent a lot of time and money in developing natural products extracted from herb plants to produce effective remedies and curative medicines that are affordable and easy to get sources. Herb plants always known as its curative properties and up till now, many herbs plants have been newly discovered along with its benefits. Garlic which is scientifically known as Allium sativum L. also one of those herbs that gives a lot of beneficial medicinal properties in curing many diseases. In this study, the phytochemical constituents that presence in garlic has been analyzed and studied about their effectiveness on the antimicrobial activities. The antibacterial potency of aqueous and ethanolic extracts of garlic was determined in-vitro against two bacterial isolates which are Escherichia coli and Staphylococcus aureus by agar disc diffusion method. The results of the analysis of antimicrobial activities of garlic extracts showed that ethanolic garlic extract is more susceptible in inhibiting the growth of bacteria isolated but aqueous extracts is less effective in inhibiting the growth of bacteria. The minimum inhibition concentration also proved that ethanolic extract was the lowest at 1.0 mg/ml against both isolated bacteria. The natural herbs such as garlic possess effective antibacterial properties against clinical pathogens which are bacterium, viruses or other microorganisms that cause diseases that have been cultured in the laboratory for medical purposes. The benefits of this herbs can be used for the development of drug resistant microbial diseases with necessary further evaluation.