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
© The Author(s). 2011
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

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