Tables index

From

Antimicrobial Effect of Non-polar Compounds Extracted from Medicinal Plants

Sana Ghazanfar, Muhammad Shahid, Huadong Liu, Muhammad Shafa

American Journal of Food and Nutrition. 2020, 8(3), 61-68 doi:10.12691/ajfn-8-3-2
  • Table 1. Zone of inhibition (mm) of n-Hexane extracts of Thyme “Thymus vulgaris L” Nutmeg / Black pepper “Piper nigrum L.” Jaiphal “Myristicafragrans Hout” Green tea “Camellia sinensis L.” Cinnamon “Cinnamomum verum L.” against Gram negative Pasturellia multicoida and Escherichia coli bacteria
  • Table 2. Zone of inhibition (mm) of n-hexane extracts of Cinnamon “Cinnamomum verum L.” Black pepper “Piper nigrum L.” Nutmeg / Jaiphal “Myristicafragrans Houtt” Green tea “Camellia sinensis L.” Thyme “Thymus vulgaris L.” against Gram positive Staphylococcus aureus and Baciullus subtilis bacteria
  • Table 3. Zone of inhibition (mm) of n-Hexane extracts of Nutmeg / Jaiphal ‘Myristicafragrans Houtt’ Green tea ‘Camellia sinensis L.’ Black pepper ‘Piper nigrum L.’ Cinnamon ‘Cinnamomum verum L.’ Thyme ‘Thymus vulgaris L.’ Aspergillus flavus
  • Table 4. The percentage of inhibition and activity of n-Hexane extracts of Thyme Cinnamon Green tea and Black pepper Nutmeg against S.aureus and E.coli bacteria were taken
  • Table 5. The Cytotoxicity of Thyme (Thymus vulgaris L.) Green tea (Camellia sinensis L.) Cinnamon (Cinnamomumverum L./Cinnamomumzeylanicum L.) Black pepper (Piper nigrum L.) Nutmeg / Jaiphal (Myristicafragrans Houtt) against human RBCs