Abstract

GARLIC AS A NATURAL ANTIBIOTIC: A REVIEW ON ANTIMICROBIAL ACTIVITY OF ALLIUM SATIVUM IN THE ERA OF ANTIBIOTIC RESISTANCE

Soni Yadav*, Ramjivan Singh, Mohammad Shawwal

Abstract

Antimicrobial resistance (AMR) has emerged as one of the most serious global health threats of the 21st century, rendering many conventional antibiotics ineffective against common pathogens. The overuse and misuse of antibiotics has accelerated resistance in bacteria such as MRSA, Escherichia coli and Pseudomonas aeruginosa, creating an urgent need for sustainable, safe and cost-effective alternatives. Allium sativum Linn. (Family: Amaryllidaceae), commonly known as garlic, has been used since ancient times as a traditional antibiotic in various indigenous systems of medicine. Garlic bulb is rich in organosulfur compounds, mainly allicin, ajoene, diallyl disulfide and S-allyl cysteine, which are responsible for its broad-spectrum antimicrobial activity. These bioactive constituents exert antimicrobial action through multiple mechanisms including inhibition of bacterial enzymes, disruption of cell membrane integrity, inhibition of biofilm formation, and suppression of quorum sensing. Unlike conventional antibiotics, garlic acts through multiple targets, which reduces the chances of resistance development. Experimental studies have demonstrated potent activity of garlic extract against Gram-positive and Gram-negative bacteria, fungi and even drug-resistant strains. Clinical investigations have further validated its efficacy as an adjunct therapy in respiratory tract infections, wound infections and Helicobacter pylori associated gastritis without significant adverse effects. Therefore, Allium sativum holds great therapeutic potential as a natural, sustainable and effective antimicrobial strategy that can be used alone or in combination with conventional antibiotics to combat the growing crisis of antimicrobial resistance.

Keywords: Allium sativum, Garlic, Allicin, Antimicrobial resistance, Natural antibiotic, AMR.