%0 Journal Article %T Bioceutical Properties of Culinary Herbs, Spices and Their Possible Outcomes with Standard Antibiotics %A Aneela Mehboob %A Ambreen Rafique %A Tanveer Abbas %J Food and Nutrition Sciences %P 262-276 %@ 2157-9458 %D 2021 %I Scientific Research Publishing %R 10.4236/fns.2021.123021 %X Culinary condiments have been used for centuries to treat several types of ailments. Four ethanolic lipid fractions including Nigella sativa, Foeniculum vulgare, Laurus nobilis, and Coriandrum sativum were selected to assess their antimicrobial potential alone and combined with antibiotics. Antibacterial activity was determined by various conventional procedures such as aromatogram test, well diffusion, macro-broth dilution, disc diffusion assay. The tested lipid fractions exhibited antibacterial activity against selected bacterial strains. Antibacterial activity of lipid fractions was also seen within two hours of incubation. These lipid fractions attacked the cell wall i.e. the penetrability of bacterial cell and hence intracellular contents released in the environment which was detected at 260 nm of absorbance and verified via scanning electron microscopy. Antagonistic effect was mostly found by the combination of antibiotics and lipid fractions. Though, synergistic effect was obtained with beta-lactam drugs when combined with lipid fraction of Laurus nobilis