title: The antimicrobial activity of garlic and onion extracts.
abstract: Aqueous extracts of garlic (Allium sativum) and onion (Allium cepa) were tested for activity against Gram-positive organisms, Gram-negative organisms and fungi. A significant growth inhibition was shown by most of the organisms, tested at random. A quantitative assessment of the activity was carried out by determining the minimum bacteriostatic and bactericidal concentrations of the extracts against Gram-positive and Gram-negative organisms. Garlic extract showed greater activity as compared to the extract of onion. The activity of the garlic extract on the mouth flora of volunteers was then investigated. A mouth wash containing 10% garlic in quarter Ringer solution produced a drastic reduction in the number of oral bacteria.
mesh_terms: D000900:Anti-Bacterial Agents; D001419:Bacteria / Q000187:drug effects; D005737:Garlic; D006090:Gram-Negative Bacteria / Q000187:drug effects; D006094:Gram-Positive Bacteria / Q000187:drug effects; D006801:Humans; D008826:Microbial Sensitivity Tests; D009055:Mouth / Q000382:microbiology; D010936:Plant Extracts / Q000494:pharmacology*; D010946:Plants, Medicinal
chemical_list: D000900:Anti-Bacterial Agents; D010936:Plant Extracts