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Author(s): Sadhana Jaiswal1, Sneha Agrawal2, Deepali Rajwade*3

Email(s): 1skaushaljaiswal123@gmail.com, 2, 3ddrajwade@gmail.com

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    1Department of Microbiology, Govt. Nagarjuna P.G. College of Science, Raipur, Chhattisgarh, India
    2Department of Microbiology, Govt. Nagarjuna P.G. College of Science, Raipur, Chhattisgarh, India
    3Department of Biotechnology, Govt. Nagarjuna P.G. College of Science, Raipur, Chhattisgarh, India
    *Corresponding Author Email- ddrajwade@gmail.com

Published In:   Volume - 6,      Issue - 1,     Year - 2024

DOI: 10.52228/NBW-JAAB.2024-6-1-4  

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ABSTRACT:
Spices have been used in Ayurvedic medicine for a long time. This traditional Indian medical system employs various spices to treat health problems and enhance overall well-being. These spices are utilized because they can modulate dosh as in the body — Pitta, Kapha, and Vata. The increasing resistance of microbes to synthetic antibiotics has spurred a global search for alternative treatments, leading to increase interest in natural antimicrobial agents. Among these, spices – traditionally used for flavoring food – have gained recognition for their antimicrobial properties. Spices contain a variety of bioactive compounds that can inhibit the growth of bacteria, fungi, and even viruses. This review discusses the antimicrobial potential of Zingiber officinale, Amomum subulatum and Cinnamomum tamala highlights the antimicrobial potential of these common culinary spices and their applications in food preservation and medicine.

Cite this article:
Sadhana Jaiswal, Sneha Agrawal, Deepali Rajwade (2024) Nature’s Defender: The Antimicrobial Potential of spices– An Overview. NewBioWorld A Journal of Alumni Association of Biotechnology, 6(1): 28-32.DOI: https://doi.org/10.52228/NBW-JAAB.2024-6-1-4


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