setiap rempah-rempah mempunyai anti

setiap rempah-rempah mempunyai antibakteri sendiri agar dapat bertahan dari bakteri. Seperti kunyit mempunyai antibakteri yang bernama kurkumin, bawang putih yang mempunyai antibakteri yang bernama Alisin, cabe rawit yang mempunyai antibakteri yang bernama Alisin, biji pala yang mempunyai antibakteri yang bernama kapsaisin, jahe mempunyai antibakteri yang bernama minyak atsiri dan lengkuas mempunyai antibakteri yang bernama senyawa flavonoid, ini Terpenoids dan fenol. dari

Results (English) 1:

each of the spices have antibacterial itself so that it can withstand the bacteria. Turmeric has antibacterial called curcumin, the garlic has antibacterial named Alisin, cayenne pepper which has antibacterial named Alisin, nutmeg seed which has antibacterial, named ginger, capsaicin has antibacterial essential oils and named galangal has antibacterial compounds called flavonoids, Terpenoids, and phenolics in this. from

Results (English) 2:

any spices have antibacterial itself in order to survive the bacteria. As turmeric has antibacterial called curcumin, garlic has antibacterial named Alisin, cayenne pepper which has antibacterial named Alisin, nutmeg which has antibacterial called capsaicin, ginger has antibacterial named volatile oil and ginger has antibacterial called flavonoids , these terpenoids and phenols. from