摘要：The antioxidant and antimicrobial activity of extracts of Allium ursinum L. have been studied. Plant leaves were used in preparation of different water and alcohol (methanol and ethanol) extracts. The antioxidant activity was estimated with the use of DPPH and ABTS radical scavenging assays. Total polyphenolic content (TPhC), reduction capacity (RC) and antimicrobial activity against Gram (+) [Listeria monocytogenes and Staphylococcus aureus], and Gram (-) [Escherichia coli, Salmonella enterica subsp. Enterica serovar Abony.] bacteria were determined. We found that the method of extraction affects the antioxidant activity. The extraction with 70% ethanol gives the highest DPPH, ABTS, TPhC and RC values. Allium ursinum shows higher antimicrobial activity against Gram (+) than Gram (-) bacteria. The zones of inhibition growth are respectively 38/38/14/14 mm in diameter of 0.12 ml supernatant, applied to a selected agar medium inoculated beforehand with a 24 - hour liquid culture of the pathogen
