Current Understanding of the Molecular Basis of Spices for the Development of Potential Antimicrobial Medicine

Abstract

Antimicrobial resistance increases day by day around the world. To overcome this situation new antimicrobial agents are needed. Spices such as clove, ginger, coriander, garlic, and turmeric have the potential to fight resistant microbes. Due to their therapeutic properties, medicinal herbs and spices have been utilized as herbal medicines since antiquity. They are important sources of organic antibacterial substances that are employed in treating infectious disorders caused by pathogens such as bacteria. The main focus of the study is the bioactivity of the active ingredients present in different kinds of naturally available spices. We conducted a thorough search of PubMed, Google Scholar, and Research Gate for this review. We have read many kinds of available literature, and in this paper, we conclude that many different kinds of naturally available spices perform some form of bioactivity. After reading several papers, we found that some spices have good antimicrobial and antifungal properties, which may help in controlling the emerging antimicrobial resistance and improving human health. Spices have many phytochemicals, which show good antimicrobial and antifungal effects. This review of the literature concludes that the natural bioactivate compounds present in spices can be used as a drug to overcome antimicrobial resistance in human beings.

Evaluation of antibacterial efficacy of garlic (Allium sativum) and ginger (Zingiber officinale) crude extract against multidrug-resistant (MDR) poultry pathogen

“…The use of aqueous extract has been traditionally practiced by local healers and is commonly employed by inhabitants of the Indian subcontinent [ 26 ]. The disk diffusion test was conducted to assess the antibacterial effectiveness, and both Indian garlic and ginger exhibited intermediate efficiency of antibiotics based on the CLSI [ 20 ] standard, which aligns with previous research findings [ 27 – 29 ]. However, it is important to note that the disk diffusion method may not always accurately demonstrate the potency of plant extracts, especially those that are relatively non-polar.…”

Exploring the untapped potential of naturally occurring antimicrobial compounds: novel advancements in food preservation for enhanced safety and sustainability

“…Numerous studies have underscored the efficacy of spices, herbs, and their extracts in various forms-whole, powdered, and encapsulated-as potent natural antimicrobial agents (El-Saber Batiha et al, 2021;Khatri et al, 2023). The anti-microbial and antioxidant properties of these plant-derived substances are attributed to the presence of secondary metabolites, encompassing alkenyl phenols, phenolic acids, alkaloids, flavonoids, tannins, terpenoids, sesquiterpenes, saponins, and glycol (Salamatullah et al, 2021).…”

“…Beyond their microbial-fighting attributes, these plant chemicals act as antioxidants, enhancing both color and flavor in plants. Applications of grape seed, oregano, clove, and cinnamon extracts have been reported to not only influence the color characteristics of food but also elevate its flavor profile (Baindara and Mandal, 2022;Coimbra et al, 2022;Elshafie et al, 2022;Khatri et al, 2023).…”

Developing the procedure-enhanced model of ginger-infused sesame oil based on its flavor and functional properties

“…Infused oils are convenient food products consumed worldwide, which are used as dressings in various foods, increasing their attractiveness and tastiness. Nowadays, there is high demand for innovative and specialized products of high nutritional quality and with different sensory characteristics ( Khatri et al, 2023 ). Herb-infused oils seem to derive from ancient processing and conservation practices, in which the oils acquired the flavor of the aromatic herbs used and were later used in the preparation of dishes and salads.…”