Allylsulfide constituents of garlic volatile oil as antimicrobial agents.
Phytomedicine
; 7(3): 239-43, 2000 Jun.
Article
en En
| MEDLINE
| ID: mdl-11185736
Six different mixtures of garlic distilled oils containing diallyl disulfide (DDS) and diallyl trisulfide (DTS), ranging from 1 to 51% and 88 to 38% respectively, have been assayed against a number of yeasts (C. albicans, C. tropicalis and B. capitatus), gram-positive bacteria (S. aureus and B. subtilis) and gram-negative bacteria (P. aeruginosa and E. coli). Results obtained support a specific antifungal more than an antibacterial activity and implicate DDS as the active constituent. Incubation of garlic extracts made up of 1% DDS and 88% DTS resulted, in fact, in the absence of growth inhibition against all the tested microorganisms, whereas garlic oils with higher quantities of DDS showed significant inhibitory activity, increasing with the increase of DDS amount.
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Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Plantas Medicinales
/
Sulfuros
/
Levaduras
/
Compuestos Alílicos
/
Ajo
/
Bacterias Gramnegativas
/
Bacterias Grampositivas
/
Antiinfecciosos
Límite:
Humans
Idioma:
En
Revista:
Phytomedicine
Asunto de la revista:
TERAPIAS COMPLEMENTARES
Año:
2000
Tipo del documento:
Article
País de afiliación:
Italia
Pais de publicación:
Alemania