Antibacterial Activity of Fresh Onion and Garlic Juices

Abstract

Herbal extracts with antimicrobial potential represent an important research directive, in the current medical world, aiming to isolate active components, to develop new chemotherapeutic agents with applicability in the treatment or use as adjuvant therapy in infectious states. Antimicrobial properties of plants are conferred by their ability to synthesize certain secondary metabolites with relatively complex structures. The last century has been marked by sustained efforts to search for new natural compounds with antibacterial therapeutic properties, due to the gradual reduction in the number of effective allopathic antibiotics and the toxic effects of antibiotic residues. Numerous in vitro studies have shown that plants have antibacterial efficacy, discovering the importance of little-studied natural resources in this regard, as being effective in fighting against bacterial resistance and destroying bacterial agents. In this study, the antibacterial effect of the fresh onion and garlic juice was compared to the antibiotics of choice, using the diffusimetric agar method. Both plant products tested have antibacterial effect, the bacterial species being classified as sensitive to their action. The molecular docking method helps us to see the type of interaction between ligands and targets, allicin having no common binding site with antibiotics of choice.