Open AccessA Review on Natural Food Supplements‐ Ginger and Garlic
Author(s) -
Ananya Ramesh,
M Monisha,
Swathi Krishna S
Publication year - 2020
Publication title -
international journal of innovative science and research technology
Language(s) - English
Resource type - Journals
ISSN - 2456-2165
DOI - 10.38124/ijisrt20jun944
Subject(s) - allium sativum , antimicrobial , zingiber officinale , food science , staphylococcus aureus , distilled water , minimum inhibitory concentration , traditional medicine , food preservatives , klebsiella pneumonia , sore throat , biology , chemistry , toxicology , microbiology and biotechnology , medicine , botany , bacteria , genetics , chromatography , immunology
Analysis of the antimicrobial effects of the extracts of ginger (Zingiber officinale) and garlic (Allium sativum) against microorganisms like Staphylococcus aureus, Pseudomonas aeruginosa, Klebsiella pneumonia and Escherichia coli were done. These extracts are known to be household medicines used to cure aliments like sore throat, cold, indigestion etc. The results and data collected from these experiments can be used to synthesize plant based medicines and food supplements.100% pure extract of ginger and garlic is prepared and diluted using distilled water to give varying concentrations ( 5%, 25%,50% and 75%) this is used to study the minimum inhibitory concentration, the minimum lethal concentration and the zone of inhibition. Once the minimum inhibitory concentration is verified, a food supplement can be formulated which can be put in empty gelatin or vegetarian capsules and can bring forward a necessary food supplement which will prove beneficial to the society in terms of nutrition.