Antimicrobial Potential of Brassica oleracea Extracts (White and Broccoli) and Their Resistance Compared to Doxycycline Against Gram-Positive and Gram-Negative Bacteria.

L is low in carbohydrates and fiber, making it ideal for low-carb diets. But they are rich in vitamins, minerals, and other essential nutrients. The present article investigated the antimicrobial effect of extract (white and broccoli) (BOE-WB) on Gram-positive and Gram-negative strains and its resistance to doxycycline. BOE-WB was used as the soaking method. It was analyzed by gas chromatography-mass spectroscopy (GC-MS), high-performance liquid chromatography (HPLC), and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) methods. The samples were prepared with three concentrations. It used Mueller Hinton Agar culture medium of fresh bacteria. It was incubated for 24 h in a 37°C incubator. It identified 33 compounds. For BOE-W, 77% of the compounds are oxygenated, while for BOE-B, this percentage is 79%. For BOE-B, 79% had oxygenated compounds. BOE-WB has significant antibacterial effects on and . The lethal impact of BOE-WB on strains is very close to that of doxycycline, and it can be introduced as a new antimicrobial drug to the medical world. The research shows that the percentage of oxygenated compounds in foods containing BOE-B is much higher than that of BOE-W. It has a significant impact on the antioxidant effect. Foods containing BOE-W have a high percentage of azo compounds and sulfur. One of the benefits of sulfur in the body is disinfecting the blood. In addition, sulfur increases the body's resistance to bacteria.