SYNERGISTIC EFFECTS OF ETHANOLIC EXTRACT OF ALIUM SATIVUM WITH OTHER HERBS

This study explored the inhibitory and synergistic effects of Allium sativum (garlic) in combination with various herbal extracts, including Andrographis paniculata, Allium cepa(onion), Stigmamaydis(cornsilk), Zingiberofficinale(ginger),andPipernigrum(blackpepper), against three common bacterial pathogens: Staphylococcus aureus, Escherichia coli, and Pseudomonasaeruginosa.Theresultsdemonstratedthatthesecombinationsexhibitedsignificant zones of inhibition exclusively against Staphylococcus aureus, while no inhibitory effects were observed against E. coli and P. aeruginosa. The potent antibacterial activityof Allium sativumagainst S. aureus is consistent with existing literature, attributing its efficacy to the active component allicin, which disrupts cell membrane integrity, inhibits essential enzymes, and prevents biofilm formation. The synergistic effects observed with Andrographis paniculata and Allium cepa suggest an enhancement of garlic's antimicrobial potency, likely through mechanisms involving bacterial cell wall disruption and metabolic interference. Conversely, the lack ofactivity against the Gram-negative bacteria E. coli and P. aeruginosa is in line with previous findings, reflecting their inherent resistance due to complex cell wall structures and efflux mechanisms. These results underscore the need for further research intooptimizing herbal extract combinations and exploring alternative methods to enhance efficacy against resistant Gram-negative pathogens.