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Nano Approach: Indian Spices as Antimicrobial Agents

Nano Approach: Indian Spices as Antimicrobial Agents
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Author(s): Arghya Chakravorty (Vellore Institute of Technology, India), Gulzar Ahmed Rather (Sathyabama Institute of Science and Technology, India), Aarif Ali (University of Kashmir, India), Basharat Ahmad Bhat (University of Kashmir, India), Siva Sankar Sana (North University of China, China), Nalluri Abhishek (Huazhong University of Science and Technology, China) and Anima Nanda (Sathyabama Institute of Science and Technology, India)
Copyright: 2020
Pages: 37
Source title: Ethnopharmacological Investigation of Indian Spices
Source Author(s)/Editor(s): Neha Mishra (Sam Higginbottom University of Agriculture, Technology and Sciences, India)
DOI: 10.4018/978-1-7998-2524-1.ch016

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Abstract

The mortality rate for infectious diseases in India, in 2017, was 416.75 per 100,000 persons, which is two times more than the United States of America due to multi-drug resistant pathogens and many more social and ethical challenges. Nano formulates are an alternative, eco-friendly solution. Nano medicine development from different food material is one of the fastest growing research fields. The nano formulated phytochemicals of spices can solve the delivery issues and even shows antimicrobial properties against multi-drug-resistant microorganisms as well as through Indian daily food. In this chapter, the recent research approaches in antimicrobial activity of nano formulation of different Indian spices and active phytochemicals of spices are comprehensively discussed. The most common methods for antimicrobial determination and the minimum inhibitory concentration of modified materials are also enlisted. The size of any nano material usually is 1 to 100 nanometers. Different nano formulates of different spices show antimicrobial activity against different pathogens.

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