In vitro antibacterial activity of cumin (Cuminum cyminum) Against Gram-Negative Bacteria
Mounika Kamishetti, Bobbili Rajendar, Pabbathi Shivakumar, Donga Durga Veera Hanuman, Vemula Savathi, Gandham Nagarjuna and Vinay Kumar Sarvu
The plant kingdom not only contributes to environmental equilibrium and oxygen production but also serves as a crucial source of modern medicines. Plant-based foods fulfil essential nutritional requirements, promote overall health, and enhance immune defenses against various illnesses. Nigella sativa L., commonly known as black cumin or black seeds, is a versatile herb renowned for its culinary and traditional medicinal significance. While its nutritional value is sometimes overlooked in scientific literature, black cumin is rich in protein, fats, essential fatty acids, amino acids, vitamins, and minerals. The synergy between its active phytochemicals and vital nutrients enhances immunity and contributes to overall well-being, establishing this herb as a valuable source of nutraceuticals. Antimicrobial resistance (AMR) stands as a formidable global public health challenge in the 21st century. To combat this urgent issue, the exploration of medicinal plants for treating a range of infections presents a promising solution. In our study, we evaluated the antibacterial potential of cumin seed extracts at different concentrations against a group of pathogenic gram-negative bacteria that have exhibited resistance to multiple drugs, all within a controlled laboratory environment.
How to cite this article:
Mounika Kamishetti, Bobbili Rajendar, Pabbathi Shivakumar, Donga Durga Veera Hanuman, Vemula Savathi, Gandham Nagarjuna and Vinay Kumar Sarvu. In vitro antibacterial activity of cumin (Cuminum cyminum) Against Gram-Negative Bacteria. The Pharma Innovation Journal. 2023; 12(9S): 1428-1431.