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|Title:||Bactericidal activity of kitchen spices and condiments on enteropathogens|
Spices and Condiments
|Series/Report no.:||Int. cl.8|
|Abstract:||The medicinal value of many of the spices and condiments used in Indian cooking has been known for centuries. The aim of this study was to evaluate the bactericidal activity of spices and condiments used in the Indian kitchen on enteropathogens endemic to our country. Aqueous extracts of onion (Allium cepa Linn.), garlic (Allium sativum Linn.), ginger (Zingiber officinale Rosc.), black pepper (Piper nigrum Linn.), clove [Syzygium aromaticum (Linn.) Merrill & Perry], asafoetida (Ferula assafoetida Linn.), omum (Bishop’s weeds) [Trachyspermum ammi (Linn.) Sprague syn. Carum copticum Hiern.], mint (Mentha spicata Linn. emend. Nathh. syn. M. viridis Linn.), cumin seeds (Cuminum cyminum Linn.) and turmeric (Curcuma domestica Valeton), were used in the study. Their antimicrobial activity against various diarrhoeagenic bacteria, viz. Salmonella typhi, S. typhimurium, Shigella flexneri, Sh. dysenteriae, Escherichia coli, Yersinia enterocolitica and Campylobacter jejuni were investigated by the disc diffusion and growth inhibition methods. Extracts of clove showed maximal antimicrobial activity against all the enteropathogens investigated. Black pepper showed antimicrobial effect on Sh. dysenteriae, C. jejuni, E. coli 0157 and E. coli 0102. Ginger and mint showed the least bactericidal effect on the enteropathogens studied. The remaining spices and condiments showed different degree of activity with different microbes. Spices and condiments, thus not only add flavour to the Indian cooking, but they may also protect us from various gastrointestinal endemic diseases.|
|ISSN:||0975-1092 (Online); 0972-592X (Print)|
|Appears in Collections:||NPR Vol.6(1) [January-February 2007]|
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