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Chemical substances known as antibiotics work to inhibit the division of bacteria (bacteriostasis) or to actually kill the bacteria (bactericidal). Microbes that are resistant to antibiotics have been called “nightmare bacteria” and have been said to “represent a catastrophic threat” to human health on a worldwide scale. The genetic basis of antibiotic resistance in superbugs has evolved through the acquisition of a resistant determinant via horizontal gene transfer, which makes the exploration of phytomedicinal remedy a no-brainer eliciting good success in superbug-causing maladies. In this review, we juxtaposed the phytomedicinal approach for the management of Antibiotics Resistance microbes (ARM). Nigella sativa, black pepper (Piper nigrumL.), thyme essential oils and many other plants’ phytochemical, and medicinal compounds were dissected in this review. These plants have proved to possess medicinal and pharmacological properties in ameliorating the burden of antibiotic resistance microbes responsible for nosocomial infection mortality. Our literature review considered these ethno-botanical plants and their essential oils as members of the kingdom of medicinal agents, which includes a variety of bioactive compounds with potential nutraceutical and pharmaceutical applications as well as synergistic plants’ phyto-compounds-broad spectrum drugs dynamics. On the basis of knowledge gaps, suggestions have been made for systematic evaluation of plant derivatives for the development of plant-based medicines and nutraceuticals, as well as for the evaluation of their clinical efficacy and safety on resistance to antibiotics.

Objectives Previous study have shown that the seeds of the tamarind tree (Tamarindus indica) have anti-diabetic properties without any evidence on the processing method. This present study was carried out to investigate the effect of fermentation on antioxidant as well as anti-diabetic properties of Tamarind (Tamarindus indica) seeds.Methods The sample was pulverized after five days of typical fermentation alongside raw sample and examined for its antioxidant and anti-diabetic properties. Antioxidant assays such as FRAP, ABTS, NO, and DPPH were carried out to determine the in-vitroinhibitory effects on diabetes-related enzymes α-amylase and α-glucosidase, while amino acids, proximate and minerals content were carried out.Results The findings revealed that fermentation changed the antioxidant properties of the seed powder. While total phenols and flavonoids decreased, inhibition was observed with α-amylase and α-glucosidase, although raw has higher results. Interestingly, the analysis of 18 amino acids on raw and fermented samples indicated an increase value with fermentation. Moreover, there were elevations in Zn, Mn, K, and vitamins C, D, E, and B1.Conclusion In summary, the study indicates that tamarind fermented seed powder holds promise for exerting anti-diabetic effects, likely due to its rich content of amino acids and vitamins endowed with antioxidant properties.