This book explores the antimicrobial potential of garlic, a traditional herbal remedy widely used in medicine, cosmetics, and food. It elaborates how different extraction methods (maceration, ultrasound-assisted, and soxhlet) and solvents (ethanol, methanol, ethyl acetate) affect garlic’s ability to combat harmful bacteria like Escherichia coli, Staphylococcus aureus, and Salmonella typhi. Among these, ethyl acetate extract from soxhlet extraction demonstrated the strongest antimicrobial activity. Advanced chemical analyses (GC-MS and HPLC) identified key bioactive compounds, including phenolics and flavonoids, that contribute to garlic’s effectiveness. This book provides valuable insights into garlic’s role as a natural antimicrobial agent and sets the foundation for further research into its bioactive components.

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