In Vitro Antimicrobial Evaluation of Lozenges Containing Extract of Garlic and Ginger

Abstract

Purpose: The present work is an antimicrobial evaluation of lozenge dosage forms containing garlic and ginger extract. Methods: Lozenges containing pulverized garlic and ginger were produced by the moulding method and was evaluated against oropharyngeal microbial isolates after time-release in a normal saline-saliva sink solution. The solution was withdrawn at different intervals and screened for antimicrobial activities using the agar diffusion method against Escherichia coli, Staphylococcus aureus, and Candida albicans. Nystatin tablets were used as standard. Results: There was inhibition of growth by Nystatin tablet but garlic-ginger combination only inhibited growth of laboratory strains of C. albicans. Conclusion: The result of this study showed that the garlic and ginger can be formulated into lozenges and used in nonresistant oral thrush.

Keywords: Antimicrobial evaluation, Lozenges, Garlic extract, Ginger extract, Oral thrush.