Evaluation of anti-microbial and anti-inflammatory properties of ethanol extract of Allium sativum linn

This study evaluated the anti-microbial and anti-inflammatory properties of ethanol extract of Allium sativum linn. The ethanol extract yielded two distinct layers which differed in phytochemical composition, anti-microbial and anti-inflammatory properties. In the base filtrate (BF), tannins, carbohydrates, alkaloids, glycosides, reducing sugars, flavonoids, saponins, acidic compounds and resins were found present. The methanol fraction of the base filtrate was however found to have resins and tannins. The acute toxicity (oral) in this study was 3,750 mg/kg. Anti-microbial activity was tested using clinical isolates of Staphylococcus aureus, Streptococcus pneumonia, Escherichia coli, Salmonella typhi, and Klebsiella pneumonia, with Penicillin-G, Erythromycin, Gentamicin, Ciprofloxacin and Ceftriazone as standard drugs. The upper filtrate and base filtrate of the extract were found to exhibit a statistically significant and dose-dependent inhibitory effect on all test micro-organisms when compared with control. The result of the systemic anti-inflammatory study showed that the extract had a statistically significant, dose and time dependent systemic anti-inflammatory effect when compared with the negative and positive controls. The topical anti-inflammatory study showed a statistically significant, dose and time dependent topical anti-inflammatory effect at all tested doses.

In conclusion, this study was able to establish that extract of Allium sativum had a statistically significant (p< 0.05) anti-microbial and anti-inflammatory effects, which is comparable to standard anti-microbial and anti-inflammatory drugs. This pharmacological effect may be due to the abundant presences of phytochemical constituents in the ethanol extract of Allium sativum L. This goes a long way to support its extensive use as an anti-microbial and anti-inflammatory agent in ethno medicine.