Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oral isolates.
Nazia Masood Ahmed Chaudhry, Perween Tariq
PubMed
Abstract
Present investigation focused on antibacterial potential of aqueous decoction of black pepper (Piper nigrum L.), bay leaf (Laurus nobilis L.), aniseed (Pimpinella anisum L.), and coriander (Coriandum sativum L.) against 176 bacterial isolates belonging to 12 different genera of bacterial population isolated from oral cavity of 200 individuals. The disc diffusion technique was employed. Overall aqueous decoction of black pepper was the most bacterial-toxic exhibited 75% antibacterial activity as compared to aqueous decoction of bay leaf (53.4%) and aqueous decoction of aniseed (18.1%), at the concentration of 10 ml/disc. The aqueous decoction of coriander did not show any antibacterial effect against tested bacterial isolates.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
aqueous decoction of bay leaf inhibits bacterial isolates
“Overall aqueous decoction of black pepper was the most bacterial-toxic exhibited 75% antibacterial activity as compared to aqueous decoction of bay leaf (53.4%) and aqueous decoction of aniseed (18.1%...”
aqueous decoction of coriander does not inhibit bacterial isolates
“The aqueous decoction of coriander did not show any antibacterial effect against tested bacterial isolates.”
aqueous decoction of aniseed inhibits bacterial isolates
“Overall aqueous decoction of black pepper was the most bacterial-toxic exhibited 75% antibacterial activity as compared to aqueous decoction of bay leaf (53.4%) and aqueous decoction of aniseed (18.1%...”