In vitro comparative study of Bougainvillea spectabilis "stand" leaves and Bougainvillea variegata leaves in terms of phytochemicals and antimicrobial activity

Aim: To study the qualitative analysis of phytochemicals and antibacterial activity of the ethanolic and methanolic extracts of Bougainvillea spectabilis and Bougainvillea variegata leaves. Methods: Phytochemical constituents were determined qualitatively by the Harborne method, while antimicrobial activities were determined by measuring the zone of inhibition on Mueller Hinton Agar. Results: The maximum inhibitory effects were obtained against the Gram positive microbe Staphylococcus aureus for the methanolic extracts of both B. spectabilis [(28.54 ± 0.18) mm] and B. variegata [(21.97 ± 0.06) mm]. The Gram negative microbes Proteus vulgaris [(16.00 ± 0.15) mm] and Serratia marcescens [(16.00 ± 0.06) mm] gave maximum inhibitory effects for the ethanolic extracts of B. variegata, while Salmonella typhimurium [(17.26 ± 0.12) mm] gave a maximum zone of inhibition for the methanolic extract of B. spectabilis. No inhibitory effects were observed for the extracts of B. spectabilis or B. variegate against Enterococcus faecalis, Vibro cholera or Klebsiella pneumoniae. Conclusion: Both B. spectabilis and B. variegata possess significant antimicrobial activity that, following additional studies, could replace commercially known antibiotics. © 2012 China Pharmaceutical University.

Onion: nature protection against physiological threats

Onion (Allium cepa L.) is found in various regions of Europe, North America, Asia, and Africa. It is one of the classic examples of Allium species used not only for culinary preparations but also for medicinal purposes. Onion with a variety of purposes is often used as a raw material in many dishes and accepts almost all of the traditions and culture. Owing to its storage characteristics and durability of shipping, onions have been traded more widely than most vegetables. The pungent fractions of garlic are mostly sulfur-containing moieties while its two chemical groups have marked effect on human health. These are flavonoids and ALK (EN)-based cysteine sulfoxides (ACSOs). Compounds in onions have been reported with a range of health benefits, including anticancer properties, antiplatelet activity, antithrombotic activity, antiasthmatic activity, and antibiotic effects.