Effect of Garlic,ginger and Tumeric Extract on Different Bacteria Isolate

EFFECT OF GARLIC,GINGER AND TUMERIC EXTRACT ON DIFFERENT BACTERIA ISOLATES BY ADEJUNMOH BOLUWATIFE BLESSING 24/HND/MCB/046 A RESEARCH PROJECT SUBMITTED IN PARTIAL FULFILMENT OF THE REQUIREMENT FOR THE AWARD OF HIGHER NATIONAL DIPLOMA IN THE DEPARTMENT OF BIOCHEMISTRY, SCHOOL OF PURE AND APPLIED SCIENCES, LENS POLYTECHNIC OFFA, KWARA STATE. APRIL 2025 CERTIFICATION This is to certify that this project work is carried out by ADEJUNMOH BOLUWATIFE BLESSING with matric number: (24/HND/MCB/046) and it has been read and approved as meeting the requirements for the award of Higher National Diploma in the Department of Microbiology, School of Pure and Applied Sciences, Lens Polytechnic Offa, Kwara State. ____________________________ MRS.SHITTU RUKAYAT PROJECT SUPERVISOR ____________________________ MR. GANIYU S.K HEAD OF DEPARTMENT _______________ DATE DEDICATION This project work is dedicated to Almighty GOD the author and finisher of my faith for his mercy and protection over my life and entire families and to my wonderful parent _______________ DATE ACKNOWLEDGMENT With a deep sense of appreciation, respect and gratitude I want to say a big thanks to Almighty God the Author and finisher of this program, God of yesterday, today, and hereafter. I acknowledge the effort of my amiable supervisor Mrs. Shittu Rukayat, for seeing me through this seminar, may Almighty God continue to be with you ma (Amen). I also acknowledge the effort of my H.O.D the person of Mr. Ganiyu S.K, and also appreciate all the lecturers in the department of Microbiology, school of Pure and Applied Science, impacted knowledge on me directly or indirectly may God bless you all. I acknowledge the effort of my parent Mr. & Mrs. Abu Kabir, they’ve all been there for me right from my childhood to this very point of my life, they are such a wonderful parent I have ever seen. May Almighty spare their life for me to eat the fruit of your labour (Amen). TABLE OF CONTENT Title page i Certification ii Dedication iii Acknowledgement iv Table of content v List of table vii Abstract viii CHAPTER ONE 1.0 Introduction 1 1.1 Background to the study 1 1.2 Statement of the problem 3 1.3 Aim and objectives 4 1.3.1 Aim 4 1.3.2 Objectives 4 1.4 Significance of the study 4 1.7 Limitation of study 5 CHAPTER TWO 2.0 Literature review 7 2.1 Potentially Active Chemical Constituents of Garlic 8 2.2 Roles of Garlic in Health 8 2.3 Dermatologic Applications 9 2.4 Role of garlic against multi-drug resistant bacteria 10 2.5 Role of garlic against multi-drug resistant tuberculosis (MDR-TB) 10 CHAPTER THREE 3.0 Research Methodology 12 3.1 Materials and Method 13 3.1.1 SamplePreparation 13 3.2 Bacterial strains 14 3.3 Inoculum preparation 15 3.4 Antibiotic activity 15 3.5 Antibacterial activity of plant extract 17 3.6 Phytochamical Screening 17 3.7 Preparation of bacterial 18 3.8 Preparation of disc diffusion plates 19 CHAPTER FOUR 4.0 Results and Discussions 20 4.1 Results 21 4.2 Discussions 21 CHAPTER FIVE 5.0 Conclusion and recommendation 25 5.1 Conclusion 26 5.2 Recommendation 26 REFERENCE LIST TABLE Table 4.1.1: Shows the Phytochemical Screening of Tumreic, Ginger and Garlic Table 4.1.2: Shows the Antibacteria activities of Tumreic, Ginger and Garlic against clinical strain bacteria prepared at 208mg/m Table 4.1.3: Shows the minimum inhibition concc of ethanoic extract of Ginger and Garlic Table 4.1.4: Shows the minimum bacterial conc of ethanolic extract of Ginger and Garlic in various conc. Mg/mol ABSTRACT We have studied the effect of garlic, ginger and tumeric extract on different bacteria isolates. Only Alkaloids is presnte in turmeric and ginger but absent in garlic,Carbohydrate, Cholesterol, are present in turmeric but absent in ginger and garlic whereas flavonoids Saponins, Phenols, and Tannins were absent in the three extracts. On the other hand, Alkaloids, Carbohydrate and Cholesterol were present in extracts of turmeric but absent in garlic. Also, there antibacterial activities were examined. MIC Ethanolic extract of garlic and ginger showed a zone of inhibition measuring 6mm and 2mm at the absorption of 200 mg/ml against Staphylococcus aureus, a zone of inhibition 9mm and 5mm at a concentration of 200 mg/ml against Escherichia coli and a zone of inhibition of 8mm and 5mm at a concentration of 200 mg/ml against Staphylococcus Pyogene. The aqueous extract of the same garlic was effective against the tested bacteria. Ethanolic extract of garlic and ginger showed the largest zone of inhibition of active growth at a concentration of 200 mg/ml against Staphylococcus aureusand Staphylococcus Pyogene. And also has largest zone of inhibition of active growth at a concentration of 200 mg/ml against Escherichia coli but partial active growth in Staphylococcus Fyptrium. CHAPTER ONE 1.0 INTRODUCTION 1.1 Background to the Study The history of herbal remedies in the treatment of many diseases dated back to ancient times. Allium Sativum, commonly known as garlic, is a bulbous plant with hermaphrodite flowers, a species in the onion genus, Allium native to central Asia. Its close relatives include the onion, shallot, leek, and chive. It has been used both as a food flavoring and as a traditional medicine. It grows up to 1.2 m in height. It is pollinated by bees and other insects. Garlic along with cinnamon possess food preservative and antimicrobial property. Medicinal plants have been used since ancient times in the treatment of various diseases. Commonly, these plants have been associated with therapeutic purposes. In addition, their active ingredients are used as a raw material for the development of medicines. However, in many cases these plants are used without noticing the adverse effects or contraindications; for this reason, it is fundamental to have access to scientific information that supports the proper use of medicinal plants and their derivatives. One of the most used plants either for culinary reasons or as a medicinal plant is garlic. Multiple studies have shown the medicinal properties of the bulb of this plant, such as antimicrobials, expectorants, antiseptics, and antifungals. It is also an easily accessible plant that has been commonly used in the treatment of respiratory diseases such as asthma and bronchitis. The use of higher plants and their extracts to treat infections is an age old practice in traditional African medicine (Jay, 2018). Traditional medical practice has been known for centuries in many parts of the world (Sofowora, 2024). It is, however, observed that these practices vary from one country to another. Numerous plants and herbs are used all over Nigeria by traditional medicine practitioners. The use of herbs is the most ancient approach to healing known. The herbal medicines may be in form of powders, liquids, or mixtures, which may be raw or boiled, ointments, liniments, and incisions. (Apata, 2019). Roots, barks, and leaves of various plants are employed in ethno-medicine. Plant extracts are given singly or as concoctions for various ailments. More than 70% of the people living in Nigeria depend on these various form of concoctions and herbal decoctions for the treatment of some diseases (Kimbi and Fagbenro-Beyioku, 2016).Garlic (Allium sativum) belongs to the family Alliaceae. Onion, shallot, and leek are close member of that family (Huzaifaet al., 2014). Garlic has been used as medicine from centuries in many continents. It is also claimed to help prevent heart diseases including atherosclerosis, high cholesterol, high blood pressure, and improve immune system also prevent development of cancerious cells (Ponmurugan and Shyamkumar, 2012) The garlic’s scientific name is Allium sativum L. (Liliaceae) (Vanaclochaet al., 2019). It can also be found as camphor of the poor, nectar of the gods, major, poor’s molasses, rustic molasses, smelly rose (WHO, 2019). However, the common name by which it is known in Costa Rica is garlic. The bulb is used for medicinal effects. Alliin and allicin are usually used as active ingredients in different formulations (Upton et al., 2021). Garlic is one of the oldest medicinal foods and one of the most researched plants in the world. Due to its wide recognition and cultivation, there is little chance of adulteration with other species. However, garlic used in dietary supplements is handled more carefully than garlic used in commodity spices, it is to preserve the activity of allinase, and subsequently, allicin performance since allinase is sensitive to heat and bruise decomposition. Likewise, garlic has a strong smell and a pungent flavor that characterizes it. Garlic is a herbaceous plant with bulbs composed of numerous fibers divided and wrapped in whitish skin. In addition, it contains 4-6 segments with a characteristic spicy flavor. This perennial herb has a cylindrical stem 50 cm high and sparse, flat leaves 2-3 cm wide. It has sparse flowers in a lilac / pink corsage, and in some cases, the flowers are replaced by bulbs (Germosénet al., 2022). It should be noted that the flowers are rarely open and can wilt in the bud. The flowers are on thin pedicels, consisting of six-segment perianth approximately 4-6 mm long. The fruit is a small loculicidal capsule, and the seeds are rarely produced (Santander, 2021). Natural products of animals, plants and microbial sources have been used by man for thousands of years either in the pure forms or crude extracts to treat many diseases (Parekh and Chanda, 2017). Improvements of machinery used by bacteria to inhibit the effect of antibiotics are resulting to antibiotic resistance (Seema, 2015). The resistance could be natural, acquired, genetic, Furthermore, the developments of resistance could be as a result of spontaneous mutation in genes, acquisition of plasmid or transposon (Jalal and Nasroallah, 2014). However, antibiotic resistance is an immense pandemonium to global health, particularly in low and middle income country (Yadufashije, et al., 2020). Medicinal plants had been as ancient as human more than thousand years and it’s uses is significant, to cure various infectious and non-infectious diseases worldwide (Block 2020). In addition, ginger is from Zingiberaceae family, the Zingiberaceous plants have natural strong aromatic and medicinal properties (Yadufashije, et al., 2020). It is available and accessible at low cost for everyone to use (Foster, 2021), and possess numerous phenolic compounds (active metabolites) such as; Paradol, gingerols, Zingerone and shogaols, that are rich in antimicrobial effects against numerous resistant microbes (bacteria, fungi even viruses) with very low toxicity (Okiki, et al., 2015). It antimicrobials competence as a prophylactic and therapeutic plant to some infections such as; colds, fever, menstrual pain, joints pain, Nausea, bloat, Indigestion, chest diseases, cough, sore throat, skin, kidney and bladder infections, constipation and other digestive problems and dysentery and intestinal inflammations had been reported by researchers (Arshad et al., 2018; Okiki, et al., 2015; Mahmoud Rafieian- Kopaei, et al., 2016). Searching for new antibacterial agents from natural sources was enforced by the emergence of antibiotic resistant bacteria due to the indiscriminate use of antibiotics (Abiramasundariet al., 2021). Medicinal plants might be in that focus because they are rich with gingerols, Zingerone, shogaols and other bioactive compounds which belong to different classes such as tannins, alkaloids, carbohydrates, terpenoids, steroids and flavonoids (Yadav&Agarwala, 2021). Since long time, ginger (Zingiberofficinale) is one of largely used spices which has been used in conventional orintalmedicins as anticancer (Wang et al., 2022 and Wei et al., 2021), anti- inflammatory (Habib et al., 2018), antimicrobial and antifungal agent (Park et al., 2018). Fresh ginger has been used for treatment of nausea, cold-induced disease, colic, asthma, cough, heart palpitation, swellings, dyspepsia, loss of appetency, and rheumatism (Wichtl, 2024). Z. officinaleis an herbaceous perennial plant belonging to the family Zingiberaceae and has phenolic compounds such as gingerols (gingerol-related compounds), shogaols, sesquiterpenes and zingiberenes. The major pungent components of ginger are 6-gingerol and 6-paradol. Ginger rhizome also contains diarylheptanoids which have different shapes such as a linear shaped curcumin and a cyclic shaped myricanone (Park et al., 2018). Turmeric is a type plant from ginger family that contains active substances such as essential oil and curcumin compounds. Curcumin is a diarylhatanoidwhich gives yellow color. Turmeric has great potential in pharmacological activities, namely anti-inflammatory, anti-immunodeficiency, anti-virus (bird flu virus), antibacterial, anti-fungal, anti-oxidant, anti-carcinogenic and anti infectious .Pullorumdisease is a disease caused by the infection of the Salmonella pullorumbacteria. The transmission of this disease can occur both vertically and horizontally and has a high mortality rate. (Purwanti, 2024) stated that the combination of phytobiotic extract of turmeric and garlic water can act as an antibacterial agent against Salmonella, Lactobacillus, and Escherichia coli at the level of 2.5 percent. Turmeric powder is beneficial in soreness of the eyes. About 6 grams of this powder is boiled in about half a liter of water till it is reduced to half. A few drops of this water put in the affected eyes three or four times a day give relief. An application of turmeric powder to boils speeds up the healing process. In case of fresh boils a few dry roots of turmeric are roasted and the ashes dissolved in a cupful of water add applied over the affected portion. This solution enables the boils to ripen and burst. It is useful in the treatment of skin diseases like ringworm and scabies. In such cases, the juice of raw turmeric is externally applied to the affected parts. Simultaneously, turmeric juice, mixed withhoneyshouldbetakenorally. India produces nearly the whole world's turmeric crop and consumes 80% of it. With its inherent qualities, Indian turmeric is considered to be the best in the world. The fresh spice is much preferred to the dried spice in South East Asia. The fresh rhizome is grated and added to curry dishes; it is also used as a yellow curry paste in Thailand. Due to Indian influence, turmeric has also made its way into Ethiopian cuisine. Besides flavoring food, the most common uses of turmeric are to purify the blood and remedy skin conditions. Many people are familiar with turmeric as a traditional Middle-Eastern spice, but few know of its medicinal virtues. Turmeric, otherwise known as Circuma longa, is a member of the ginger family, Zingaberaceae. The Latin name is derived from the Persian word, "kirkum," which means "saffron," in reference to the rhizome's vibrant yellow-orange color. It is indigenous to south-east Asia, but has long been used and cultivated throughout India. Turmeric is highly valuable for the influence it exerts on the digestive system and the liver. In both Ayurvedic and traditional Chinese medicine, it is considered to be a bitter digestive and a carminative. It is used by Unani practitioners to expel phlegm or kapha, opening out the blood vessels to improve blood circulation. It can be incorporated into foods, including rice and bean dishes, to improve digestion and reduce gas and bloating. It is a cholagogue, stimulating bile production in the liver and encouraging the excretion of bile via the gallbladder. This improves the body's ability to digest fats. Western cuisine does not use turmeric directly, but it forms part of several spice mixtures and sauces; it is also used to impart a bright yellowcolortomustardpaste. Preliminary studies on mice suggest curcumin may be effective in stopping the progression of Multiple Sclerosis. Researchers at Vanderbilt University have found that mice bred to develop a MS-like disease, experimental autoimmune encephalomyelitis (EAE), demonstrated little or no symptoms of the disease when given curcumin. Mice that were not given curcumin went on to develop severe paralysis (Adeniran, 2023). 1.2 Statement of the Research Problem More importantly there is need for detailed scientific study of traditional medical practices to ensure that valuable therapeutic knowledge of some plants are preserved and also to provide scientific evidence for their efficacies. In diseases of microbial origin, the plants function as a result of antimicrobial activity against the causative agents (Sofowora, 2023). This work seeks to investigate the antimicrobial effect of garlic (AlliumsativumLinn.), ginger (ZingiberofficinaleRoscoe) and tumeric (Citrus.) juice and their various combinations on some bacterial species. This is in pursuance of the efforts to search for drugs from plants and the verification of the scientific basis of some known practices in traditional medicine. 1.3.0 Aim and Objectives of the Study 1.3.1 Aim The aim of this research is to study theeffect of garlic (AlliumsativumLinn.), ginger (ZingiberofficinaleRoscoe) and turmeric(Circuma longa)extract on different bacteria isolates 1.3.2 Objectives The objectives are to: i. Determine the antimicrobial activities of garlic, ginger and turmeric extracts of some isolate bacterial ii. Investigatethe effect of plants extract on pathogenic bacteria isolates. iii. Characterize the fungi inhibition zonebased on highest and lowest fungal counts 1.4 Significance of the Study Although mechanical treatment decreases sub-gingival microorganisms, it is not able toeliminate all pathogens. Systemic antibiotics can be used with conventional therapy to delaybacterial proliferation; however, their prolonged use can lead to the development of resistantstrains. There is significant interest in finding new antibacterial agents considering the increasedbacterial resistance to antibiotics. Ginger,turmeric and garlic have varied inhibitory activities against diverse organisms, indicating their antimicrobial properties; however, ginger showed a higher inhibitory effect and more diverse antimicrobial property amongst selected isolates (Ahaota, 2021). 1.5 Limitation to the Study Numerous plants products and extracts were testednot only for direct anti-bacterial effects, nonetheless forthe inhibition of Staphylococcus aureusand Bacilluscereus, advocates that guava compounds could acts asantibacterial which efficiently stop the growth, as theyextracted by some solvents (Biswas et al, 2023).However, there were some major constraints that this study faced with. Thiswork is limited toantimicrobial effect of garlic extract antimicrobial effect of garlic (AlliumsativumLinn.), ginger (ZingiberofficinaleRoscoe) and turmeric (Circuma longa) extract on different bacteria CHAPTER TWO 2.0 LITERATURE REVIEW Spice is an “aromatic vegetable substance in the whole, broken, or ground form, the significant function of which in food is seasoning rather than nutrition”, according to the US Food and Drug Administration. Globally, spice is used to enhance both the flavour and aroma of foods; however, their usage in preserving food quality and in the treatment of infections and diseases has been widely recognised, thus indicating their antimicrobial properties, as a result of certain naturally derived bioactive components. Being organic and naturally plant based, spices are more widely accepted than synthetic additives like butylatedhydroxytoluene (BHT) and butylatedhydroxyanisole (BHA), and, as such, their safety has not been questioned when compared. They have been widely employed in food processing and preparation, due to their antimicrobial properties that ensure improved food quality as well as prevent food spoilage. Numerous phytochemical compounds in spices, such aslavones, anthocyanins, flavonoids, phenolic compounds, sulfur-containing compounds, tannins and alkaloids, acts as antimicrobial compounds and photoprotectants. Early in the 20th century, the majority of the world’s population depended on traditional preparations to address most medical conditions. Spices are regarded as safe and their efficacy against certain ailments has been recorded (Ahaota, 2021). Garlic (Allium sativumL.) is one of those plants that were seriously investigated over several years and used for centuries to fight infectious diseases (Onyeagbaet al., 2024). The taxonomic posi-tion of garlic and related genera had been a matter of controversy for long period of time. The most recent classification scheme of garlic was class Liliopsida, subclass Liliidae, superorder Liliianae, order Amary-llidales, family Alliaceae, subfamily Allioideae, tribe Allieae and genus Allium which is mainly based on the sequences of nuclear ribosomal DNA (Friesen et al., 2022). The early Egyptians used garlic to treat diarrhea and its medical power was described on the walls of ancient temples and on papyrus dating to 1500 BC (Bradley, 2022). It was used by Greek physicians Hippocrates and Galen to treat intestinal and extra-intestinal diseases; ancient Japanese and Chinese used it to treat headache, flu, sore throat and fever. In Africa, particularly in Nigeria, it is used to treat abdominal discomfort, diarrhea, otitis media and respiratory tract infections (Jaber and Al- Mossawi, 2020). In Europe and India, it was used to treat common colds, hay fever and asthma. Garlic is nicknamed as Russian penicillin for its widespread use as a topical and systemic antimicrobial agent; it is commonly used in many cultures as an excitement and reputation of healing power (Timboet al., 2019). 2.1 Potentially Active Chemical Constituents of Garlic Garlic contains at least 33 sulfur compounds, several enzymes and the minerals germanium, calcium, copper, iron, potassium, magnesium, selenium and zinc; vitamins A, B1 and C, fiber and water. It also contains 17 amino acids to be found in garlic: lysine, histidine, arginine, aspartic acid threonine, swine, glutamine, pro-line, glycine, alanine, cysteine, valine, methionine, isoleucine, leucine, tryptophan and phenylalanine (Josling, 2015). It has a higher concentration of sulfur compounds than any other Allium species which are responsible both for garlic’s pungent odor and many of its medicinal effects. One of the most biologically active compounds in garlic is allicin (diallylthiosulfinate or diallyl disulfide). The most abundant sulfur compound in garlic is alliin (S-allylcysteinesulfoxide), which is present at 10 and 30 mg/g in fresh and dry garlic, respectively (Lawson, 2018). Typical garlic food preparation such as chopping, mincing and crushing disturbs S-allyl cysteine sulfoxide and exposed it to the allinase enzymes, then quickly converted it to diallylthiosulfinate, which give off garlic’s characteristic aroma. The allinase enzyme responsible for diallylthiosulfanate conversion becomes inactivated below a pH of 3.5 or with heating (Pedrazza-Chaverriet al., 2016). Although allicin is considered the major antioxidant and scavenging compound, recent studies showing that other compounds may play stronger roles; such as polar compounds of phenolic and steroidal origin, which offer various pharmacological properties without odor and are also heat stable (Lanzotti, 2016). 2.2 Roles of Garlic in Health Fig 2.0: Garlic Garlic can rightfully be called one of nature’s wonderful plants with healing power. It can inhibit and kill bacteria, fungi, lower (blood pressure, blood cholesterol and blood sugar), prevent blood clotting, and contains anti-tumor properties. It can also boost the immune system to fight off potential disease and maintain health (Abdullah et al., 2018). It has the ability to stimulate the lymphatic system which expedites the removal of waste products from the body. It is also considered an effective antioxidant to protect cells against free radical damage. It can help to prevent some forms of cancer, heart disease, strokes and viral infections. Garlic alone can provide us with over two hundred unusual chemicals that have the capability of protecting the human body from a wide variety of diseases. The sulfur containing compounds found in garlic afford the human body with protection by stimulating the production of certain beneficial enzymes (Mansell and Reckless, 2021). Urbanization has brought many changes in society worldwide which includes consumers’ lifestyles and as a result their dietary practices. Snacks have become a quick and convenient food option for consumers. People are increasingly snacking in between main meals, originally to alleviate hunger but subsequently as a mainstream meal. According to Renub Research (1) latest report India’s snack food industry consists of many Indian as well as multinational companies. The market of snack food products in India is valued at US$ 11.08 Billion in 2020 and is expected to expand with a double-digit compound annual growth rate (CAGR) of 13.24% from 2020 to 2026. Indian snacks market is categorized into Chips, Extruded Snacks, Namkeen, and others in which namkeen has the highest market value share in comparison to all other segments. Namkeen is currently the dominating category in both organized and unorganized markets in which fast-moving consumer goods (FMCG) companies capture a large market for its snacks segment. However, with the arrival of nutritional snacks enriched with organic ingredients with low calorie/oil content into the Indian market, these snacks are considered a bit healthier than conventional snacks and so are preferred by a large Indian population (Renub, 2021). Rising consumer health awareness is increasing the adoption of value-added product alternatives with natural, organic, low-calorie, vegan, gluten-free ingredients and components which imparts functional properties.With an increase in lifestyle ailments such as diabetes and cardiovascular disease, customers want to purchase products that are not only delicious and readily available, but nutritious as well. Herbs and spices could be useful as a functional and flavoring ingredient as well as pharmacological and therapeutic properties in snack products. Garlic (Allium sativum L.; Liliaceae family) is one of the most important bulb crops which is grown and used as a spice and a popular Indian traditional medicinal plant (Singh et al., 2021). Garlic’s health benefits are mostly attributed to sulfur-containing components such as allicin, S-allyl cysteine and essential bioactive elements of garlic include organosulfur composites, thiosulfates and allicin (Puvaca, 2022). Garlic paste and lime are used for mouth sore, sore throat and also can be used in toothpaste to prevent dental caries (Ashfaq, 2021). It is reported that garlic is a potential unique therapeutic food, helpful to manage coronavirus disease (COVID-19) infection (Aggarwal, 2022). This comprehensive review encompasses the various medicinal and health beneficial roles by bioactive constituents associated with essential oil, and garlic-based snack-food products. Vermaet al. 2020 Fig 2.1: Nutritional composition of raw garlic per 100 g. a. Treat cardiovascular disease Disorders of the heart and the circulatory system claim more lives than any other diseases. It is the obstruction or clogging of the coronary arteries which causes more deaths than any other factors. The arteries, which supply the heart with blood and oxygen, become increasingly narrower as plaque builds up over time. When blood supply becomes restricted, a certain portion of the heart is deprived of oxygen and leads to heart attack. The two greatest means of heart disease are high blood pressure and high blood serum cholesterol levels; which are directly impacted by the therapeutic action of garlic. The relevant role of garlic in coronary heart disease was done on rabbits and found that even pre-existing athero-sclerotic deposits and lesions could actually be reversed if garlic was consistently consumed (Bordia, 2021).From a study conducted in India, 432 coronary artery patients were randomly grouped into two groups and half of them were supplied with garlic juice in milk, whereas the other group patients were not supplied with garlic juice. The result showed that within the three years of the study time, nearly twice as many patients had died in the group not supplied with garlic juice (Yehet al., 2016). It is well reported to scavenge oxidants, increase superoxide dismutase, catalase, glutathione peroxidase, glutathione levels, inhibit lipid peroxidation as well as it reduces cholesterol synthesis by inhibiting 3-hydroxy-3-methylglutaryl-CoA. It has been shown to reduce platelet aggregation, arterial plaque formation, decrease homocysteine, lower blood pressure, and increase microcirculation. It may also help prevent cognitive decline by protecting neurons from neurotoxicity and apoptosis, thereby preventing ischaemia or reperfusion-related neuronal death and by improving learning and memory retention (Borek, 2016). b. Reduceshighbloodpressure/hypertension Garlic has probably been most popularized as a com-plementary therapy for blood pressure control (Caprazet al., 2016). A recent in vitro study has confirmed that, the vasoactive ability of garlic sulfur compounds whereby red blood cells convert garlic organic polysulfides into hydrogen sulfide, a known endogenous cardio-protective vascular cell signaling molecule (Benavides et al., 2017). Using 2400 mg garlic tablet containing 31.2 mg allicin has high dose reduced diastolic pressure by 16 mmHg after 5 h of administration (McMahon and Vargas, 2023). A meta-analysis made on pooled data from 415 patients showed also reduction of 7.7 mmHg diastolic pressure (Silagy and Neil, 2024). c. As natural blood thinner Platelets and fibrin play great role in blood clotting and higher amount of fibrin in blood can cause heart attack. Garlic constituents can reduce fibrin formation and also help reduce the fibrin existing in the blood even better than aspirin (Fukaoet al., 2017). Ajoene, a sulfur compound found in garlic seems to be responsible for its anti-clotting effect; but ajoene is only viable at room temperature or above, it is not present in raw or freeze-dried garlic. It is believed that the addition of garlic to a diet can help to increase the breakdown of fibrin from 24 to 30% in people (Ernst, 2024). d. Anticancer Of the many favorable actions of garlic, inhibition of the growth of cancer is perhaps the most prominent. It has several synergistic effects that either prevent or possibly may fight cancer. The action of garlic has been attributed to stimulate immune effector cells including T-cell and natural killer cells. Numerous epidemiological, clinical and laboratory studies have demonstrated that, garlic has a great role in cancer prevention especially in relation to digestive tract cancers. Human population studies have shown that, regular intake of garlic reduces the risk of esophageal, stomach and colon cancer. This was thought to be due to the antioxidant effect of allicin in reducing the formation of carcinogenic compounds in the gastro-intestinal tract (Galeoneet al., 2016). Dutch research in the Netherlands cohort study found a significant decrease in the development of stomach cancer in those consuming garlic close relatives of onions (Dorant et al., 2016). Garlic reduces the risk of patients with prostate cancer, especially those with localized disease. Men in the higher of two intake categories of total Allium vegetables (>10.0 g/day) had a statistically significant lower risk of prostate cancer than those in the lowest category (