Antimicrobial activity of fresh garlic juice: An in vitro study
Journal name: AYU (Journal of Research in Ayurveda)
Original article title: Antimicrobial activity of fresh garlic juice: An in vitro study
AYU is an internationally recognized quarterly journal dedicated to advancing research in Ayurveda. The journal covers a wide range of topics, including clinical and pharmacological research in Ayurveda's eight branches, herbal remedies, phytochemistry, and ethnomedicine.
Original source:
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Seema Yadav
Niyati A. Trivedi
Jagat D. Bhatt
AYU (Journal of Research in Ayurveda):
(An International Quarterly Journal of Research in Ayurveda)
Full text available for: Antimicrobial activity of fresh garlic juice: An in vitro study
Year: 2015 | Doi: 10.4103/0974-8520.175548
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
Introduction: Antimicrobial resistance has been a global concern. Currently, interest has been focused on exploring antimicrobial properties of plants and herbs. One such botanical is Allium sativum (garlic).
Other Science Concepts:
Discover the significance of concepts within the article: �Antimicrobial activity of fresh garlic juice: An in vitro study�. Further sources in the context of Science might help you critically compare this page with similair documents:
Allium sativum, Statistical analysis, Antibacterial activity, Allicin, Antimicrobial properties, Zone of inhibition, Minimum inhibitory concentration, Antimicrobial agent, Antifungal activity, Staphylococcus aureus, Antimicrobial Resistance, Escherichia coli, Pseudomonas aeruginosa, Agar well diffusion method, Garlic extract, Minimum lethal concentration, Well diffusion method, Broth dilution method, Proteus mirabilis, Klebsiella pneumoniae, Standard biochemical tests, Turbidity measurement, Synergism, Liliaceae family, Sulfur-containing compounds, Gram-positive and Gram-negative organisms, Clinical Specimen, Gram positive organism, Gram negative organism, Pathogenic organism.