Antimicrobial and Analgesic Activity of Few Traditional Dishes of Tribal People of Tripura, India

ISSN: 0973-7510

E-ISSN: 2581-690X

B. De , R. Deb¹, M. Rudrapal², M. Debnath², R. Choudhury³ and Raj Kumar Tiwari⁴

*Regional Insitute of Pharmaceutical Science and Technology, Abhoynagar, Agartala, Tripura – 799 001, India.

¹Kamalghat H. S. School, Kamalghat, Sadar (W), Agartala, Tripura.

²Department of Human Physiology, D.D.M College, Khowai, Tripura, India.

³M.T.B. Girls H.S. School, Agartala, Tripura, India.

⁴JUIT Wakhnaghat, P.O. Dumeharbani, Dist. Solan – 173 215, India.

J Pure Appl Microbiol. 2011;5(1):461-464

Received: 14/10/2010 | Accepted: 21/11/2010 | Published: 30/04/2011

Abstract

Food is composed of many substances, or nutrients, that are essential for various processes in the body. Edible vegetables and fruits are indispensable for our food because of their nutritional and therapeutic value. A few traditional dishes of tribal people of Tripura were prepared namely Kharpani, Godak, and Bangui. The extracts of these preparations were screened for antibacterial, antifungal and analgesic activity. It was found that the extracts of prepared three dishes showed significant antibacterial and antifungal activity but analgesic activity was showed by Kharpani extract only.

Keywords

Traditional dishes, Antibacterial activity, Antifungal activity, Analgesic activity

Download PDF

Article Metrics

Article View: 913

JPAM.5.1.76 (250 downloads)

Share This Article

© The Author(s) 2011. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.