Antimicrobial properties of garlic oil against human enteric bacteria: evaluation of methodologies and comparisons with garlic oil sulfides and garlic powder.
Cast your vote
You can rate an item by clicking the amount of stars they wish to award to this item.
When enough users have cast their vote on this item, the average rating will also be shown.
Your vote was cast
Thank you for your feedback
Thank you for your feedback
MetadataShow full item record
AbstractThe antimicrobial effects of aqueous garlic extracts are well established but those of garlic oil (GO) are little known. Methodologies for estimating the antimicrobial activity of GO were assessed and GO, GO sulfide constituents, and garlic powder (GP) were compared in tests against human enteric bacteria. Test methodologies were identified as capable of producing underestimates of GO activity. Antimicrobial activity was greater in media lacking tryptone or cysteine, suggesting that, as for allicin, GO effects may involve sulfhydryl reactivity. All bacteria tested, which included both gram-negative and -positive bacteria and pathogenic forms, were susceptible to garlic materials. On a weight-of-product basis, 24 h MICs for GO (0.02 to 5.5 mg/ml, 62 enteric isolates) and dimethyl trisulfide (0.02 to 0.31 mg/ml, 6 enteric isolates) were lower than those for a mixture of diallyl sulfides (0.63 to 25 mg/ml, 6 enteric isolates) and for GP, which also exhibited a smaller MIC range (6.25 to 12.5 mg/ml, 29 enteric isolates). Viability time studies of GO and GP against Enterobacter aerogenes showed time- and dose-dependent effects. Based upon its thiosulfinate content, GP was more active than GO against most bacteria, although some properties of GO are identified as offering greater therapeutic potential. Further exploration of the potential of GP and GO in enteric disease control appears warranted.
CitationApplied and Environmental Microbiology, 67(1): 475-480
PublisherAmerican Society for Microbiology.
- Activities of garlic oil, garlic powder, and their diallyl constituents against Helicobacter pylori.
- Authors: O'Gara EA, Hill DJ, Maslin DJ
- Issue date: 2000 May
- Allylsulfide constituents of garlic volatile oil as antimicrobial agents.
- Authors: Avato P, Tursil E, Vitali C, Miccolis V, Candido V
- Issue date: 2000 Jun
- Inhibitory activity of essential oils of garlic and onion against bacteria and yeasts.
- Authors: Kim JW, Kim YS, Kyung KH
- Issue date: 2004 Mar
- Synergistic antiyeast activity of garlic oil and allyl alcohol derived from alliin in garlic.
- Authors: Chung I, Kwon SH, Shim ST, Kyung KH
- Issue date: 2007 Nov
- Gender may affect the action of garlic oil on plasma cholesterol and glucose levels of normal subjects.
- Authors: Zhang XH, Lowe D, Giles P, Fell S, Connock MJ, Maslin DJ
- Issue date: 2001 May