Evaluation of Antibacterial Potential and Phytochemical Properties of Tulsi (Ocimum sanctum), Turmeric (Curcuma longa), and Curry Leaf (Murraya koenigii) Against Gram-Negative Bacteria: Current Findings and Future Prospects

Lata Yadav; A K Sharma; Amit Kumar Sharma

Evaluation of Antibacterial Potential and Phytochemical Properties of Tulsi (Ocimum sanctum), Turmeric (Curcuma longa), and Curry Leaf (Murraya koenigii) Against Gram-Negative Bacteria: Current Findings and Future Prospects

Author : Lata Yadav, A K Sharma, Amit Kumar Sharma Journa Name: International Journal of Science, Engineering and Technology Volume: 14 issue: 1 Year: Volume-14-issue-1 Views : 297

Abstract:

Antibiotic resistance among Gram-negative bacteria is a pressing global challenge. This study investigates the antibacterial activity and phytochemical composition of Tulsi, Turmeric, and Curry Leaf, three plants central to Indian ethnomedicine. Phytochemical screening revealed diverse bioactive compounds including flavonoids, alkaloids, tannins, phenols, and curcuminoids. Antibacterial assays demonstrated significant inhibition zones, particularly for Tulsi and Turmeric against Escherichia coli and Klebsiella pneumoniae Curry Leaf showed moderate activity but strong antioxidant potential. While the study establishes the antibacterial efficacy of these plants, further work is needed to isolate active compounds, explore synergistic effects, and validate findings in vivo.