S.S. Shaikh, S.K. Jadhav, A.H. Chaudhari and P.N. Pawar
Abstract
Spices have been widely used in traditional medicine due to their therapeutic properties, particularly their antimicrobial potential. Syzygium aromaticum (clove) and Cinnamomum verum (cinnamon) are among the most extensively studied spices for their antibacterial activity. This review aims to summarize the efficacy of clove and cinnamon against clinically important human pathogens, especially Escherichia coli and Pseudomonas aeruginosa. The major bioactive compounds, eugenol and cinnamaldehyde, exhibit antibacterial effects through multiple mechanisms, including disruption of bacterial cell membranes, inhibition of enzymatic activity, and prevention of biofilm formation. Several studies have reported significant inhibitory activity of these spices against both Gram-positive and Gram-negative bacteria. In the context of increasing antimicrobial resistance (AMR), plant-based antimicrobials offer a promising, cost-effective, and eco-friendly alternative to conventional antibiotics. However, further in vivo studies and clinical validation are required to establish their therapeutic potential. Various studies have evaluated antibacterial activity using agar well diffusion, MIC, and MBC methods.