ABSTRACT
In this study we evaluated the antibacterial activity of the crude hydroalcoholic extracts, fractions, and compounds of two plant species, namely Rosmarinus officinalis and Petroselinum crispum, against the bacteria that cause urinary tract infection. The microdilution method was used for determination of the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC). The crude hydroalcoholic extract of R. officinalis displayed in vitro activity against Gram-positive bacteria, with satisfactory MBC for the clinical isolate S. saprophyticus. The fractions and the pure compound rosmarinic acid did not furnish promising results for Gram-negative bacteria, whereas fractions 2, 3, and 4 gave encouraging results for Gram-positive bacteria and acted as bactericide against S. epidermidis as well as E. faecalis (ATCC 29212) and its clinical isolate. R. officinalis led to promising results in the case of Gram-positive bacteria, resulting in a considerable interest in the development of reliable alternatives for the treatment of urinary infections.
Subject(s)
Humans , Anti-Bacterial Agents/pharmacology , Gram-Negative Bacteria/drug effects , Gram-Positive Bacteria/drug effects , Petroselinum/chemistry , Plant Extracts/pharmacology , Rosmarinus/chemistry , Urinary Tract Infections/microbiology , Anti-Bacterial Agents/isolation & purification , Gram-Negative Bacteria/isolation & purification , Gram-Positive Bacteria/isolation & purification , Microbial Sensitivity Tests , Microbial Viability/drug effects , Plant Extracts/isolation & purificationABSTRACT
The levels of four different heavy metals [cadmium (Cd), lead (Pb), chromium (Cr) and copper (Cu)] were determined in various vegetables [leek (Allium ampeloprasum), sweet basil (Ocimum basilicum), parsley (Petroselinum crispum), garden cress (Lepidium sativum) and tarragon (Artemisia dracunculus)] cultivated around Sanandaj City. The contributions of the vegetables to the daily intake of heavy metals from vegetables were investigated. One hundred samples (20 samples per month) were collected for five months. Atomic absorption spectrometry was used to determine the concentrations of these metals in the vegetables. The average concentrations of each heavy metal regardless of the kind of vegetable for Pb, Cu, Cr and Cd were 13.60 +/- 2.27, 11.50 +/- 2.16, 7.90 +/- 1.05 and 0.31 +/- 0.17 mg/kg, respectively. Based on the above concentrations and the information of National Nutrition and Food Research Institute of Iran, the dietary intake of Pb, Cu, Cr and Cd through vegetable consumption was estimated at 2.96, 2.50, 1.72 and 0.07 mg/day, respectively. It is concluded that the vegetables grown in this region are a health hazard for human consumption.