Exploring the Synergistic Antimicrobial Potential of Garlic and Honey: A Comprehensive Review

Abstract

This article explores the well-established therapeutic attributes of honey and garlic, renowned for their potent antibacterial effects. This investigation aims to elucidate the synergistic antibacterial potential resulting from the combined use of these two natural substances. A comprehensive examination of honey's antibacterial and antifungal characteristics is conducted, delineating its intricate mechanism of action with a focus on hydrogen peroxide and other phytochemicals. Simultaneously, various processes underpinning the antibacterial properties of garlic are discussed, with particular emphasis on its key bioactive component, allicin. This research unveils a novel perspective on the interaction between honey and garlic. It is intricately analyzed how garlic's bioactive components disrupt microbial cell membranes, while honey employs diverse tactics to combat illnesses. This interaction opens new possibilities for modern antibacterial approaches. Quantitative findings and the significance of the study are discussed in detail. The practical applications of the synergistic antibacterial potential are underscored, emphasizing its relevance in food preservation and medicinal contexts. The research accentuates the promising use of garlic and honey blends as natural alternatives to artificial preservatives, with implications for wound care and infection prevention. Emphasizing the valuable applications of synergistic antibacterial potential across diverse industries, including food preservation and medicine, this study underscores the importance of harnessing the combined antibacterial qualities of garlic and honey as a sustainable solution to emerging challenges in food safety and health.