A Review on Influencing Factors on the Minimum Inhibitory Concentration of Essential Oils

Van de Vel E, Sampers I, Raes K Critical Reviews in Food Science and Nutrition, 2017 ABSTRACT: With growing interest in essential oils as natural preservatives in the food industry, the literature is expanding enormously. To understand the antimicrobial activity of essential oils, the antimicrobial mechanism of individual essential oil (EO) compounds, and their minimum inhibitory concentrations… Read more »

Chemical composition and evaluation of the antibacterial and Cytotoxic activities of the essential oil from the leaves of Myracrodruon urundeuva

Rebouças de Araújo ÍD, Coriolano de Aquino N, Véras de Aguiar Guerra AC, Ferreira de Almeida Júnior R, Mendonça Araújo R, Fernandes de Araújo Júnior R, Silva Farias KJ, Fernandes JV, Sousa Andrade V BioMed Central Complementary and Alternative Medicine, 2017 BACKGROUND: This study evaluated the in vitro activity of essential oil extracted from the leaves of… Read more »

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

Lu QY, Summanen PH, Lee RP, Huang J, Henning SM, Heber D, Finegold SM, Li Z Journal of Food Science, 2017 ABSTRACT: The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical… Read more »