In Vitro Comparison of Antimicrobial Efficacy of Garlic, Curcumin and the Combination (Turmeric Garlic Composite) Against Common Oral Pathogens

Abstract

Background: Medicinal plants have been used traditionally to cure numerous diseases. Recently, there has been a sudden increase in the use of herbal extracts as an alternative approach to modern day medicines due to the advantages of being safe besides being affordable and ease of procurement. Garlic and Curcumin possess antimicrobial properties against oral pathogens. Aim: To evaluate the antimicrobial efficacy of Garlic, Curcumin, and the composite of Garlic-Curcumin against oral pathogens and to compare the efficacy of these extracts with the standard antimicrobials Amoxycillin and Nystatin. Methodology: The fresh forms of Turmeric, Garlic and Turmeric garlic composite were powdered and extracts were obtained by Soxhlet’s extraction process. The antibacterial efficacy was assessed by broth dilution and disc diffusion assay. Results: The Turmeric-Garlic composite  exhibited the maximum antibacterial efficacy with the highest zone of inhibition against oral pathogens followed by Garlic and the difference between these were statistically significant