Allisin antibacterial compounds in garlic (Heinrich et al., 2010). According to Durairaj et al., (2010) allisin inhibit the production of RNA synthesis and inhibition of lipid, this causes the amino acids and proteins cannot be produced as well as biolayer phospholipids from cell walls of rtidak can be formed, so that bacteria on the growth and development will not occur. It is menunnjukkan that allisin showed antibacterial activity against gram positive bacteria and gram negative (Saravanan et al., 2010), thus including antibacterial with broad spectrum.
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