Production and Investigation of Antibacterial Activities of Natural Topical Creams Containing Curcumin

Investigation of Antibacterial Properties of Curcumin Containing Cream

Abstract

Throughout history, plants and plant-derived compounds have been utilized not only for nutritional purposes but also for medicinal applications. Particularly, plants rich in secondary metabolites are known to contribute to human health and have been used in the treatment of various diseases. Curcumin, a bioactive pigment found in turmeric (Curcuma longa), is widely recognized for its medicinal properties. This study aimed to demonstrate the potential use of curcumin as an alternative to chemical ingredients commonly used in topical creams.

In this study, the antibacterial effects of two topical creams with different curcumin concentrations were evaluated against two Gram-positive (Bacillus subtilis, Staphylococcus aureus) and two Gram-negative (Salmonella enteritidis, Escherichia coli) bacterial strains known to cause infections in humans. The findings indicated that the cream with a lower curcumin concentration (containing 1 g of curcumin) exhibited bacteriostatic effects against all tested bacteria. In contrast, the cream with a higher curcumin concentration (containing 2 g of curcumin) not only exhibited bacteriostatic effects against all bacteria but also demonstrated bactericidal activity against Salmonella enteritidis and Staphylococcus aureus strains. In conclusion, curcumin, which possesses significant antibacterial properties, is suggested to be a valuable candidate for inclusion in topical creams, particularly those intended for antibacterial applications.