Inhibitory effect of Thymus vulgaris and Origanum vulgare essential oils on virulence factors of phytopathogenic Pseudomonas syringae strains

Carezzano ME, Sotelo JP, Primo E, Reinoso EB, Paletti Rovey MF, Demo MS, Giordano WF, Oliva MLM Plant Biology (Stuttgart, Germany), 2017 ABSTRACT: Pseudomonas syringae is a phytopathogenic bacterium that causes lesions in leaves during the colonisation process. The damage is associated with production of many virulence factors, such as biofilm and phytotoxins. The essential oils… Read more »

Inhibition of Salmonella by thyme essential oil and its effect on microbiological and sensory properties of minced pork meat packaged under vacuum and modified atmosphere

Boskovic M, Djordjevic J, Ivanovic J, Janjic J, Zdravkovic N, Glisic M, Glamoclija N, Baltic B, Djordjevic V, Baltic M International Journal of Food Microbiology, 2017 ABSTRACT: The antibacterial activity of thyme essential oil (TEO) was evaluated against four serovars of Salmonella (S. Enteritidis, S. Typhimurium, S. Montevideo and S. Infantis), experimentally inoculated (106CFU/g) in minced pork, which was treated with different concentrations of the… Read more »

Thymus vulgaris L. and thymol assist murine macrophages (RAW 264.7) in the control of in vitro infections by Staphylococcus aureus, Pseudomonas aeruginosa, and Candida albicans

de Oliveira JR, Figueira LW, Sper FL, Meccatti VM, Camargo SEA, de Oliveira LD Immunologic Research, 2017 ABSTRACT: Microorganisms are capable to combat defense cells by means of strategies that contribute to their stabilization and proliferation in invaded tissues. Frequently antimicrobial-resistant strains appear; therefore, alternative methods to control them must be investigated, for example, the use of plant products. The… Read more »

Inhibitory effect of Thymus vulgaris and Origanum vulgare essential oils on virulence factors of phytopathogenic Pseudomonas syringae strains

Carezzano ME, Sotelo JP, Primo E, Reinoso EB, Paletti Rovey MF, Demo MS, Giordano WF, Oliva MLM Plant biology (Stuttgart, Germany), 2017 ABSTRACT: Pseudomonas syringae is a phytopathogenic bacterium that causes lesions in leaves during the colonisation process. The damage is associated with production of many virulence factors, such as biofilm and phytotoxins. The essential… Read more »

Supplemental carvacrol can reduce the severity of inflammation by influencing the production of mediators of inflammation

Kara M, Uslu S, Demirci F, Temel HE, Baydemir C. Inflammation, 2015 ABSTRACT: Carvacrol (CVC) is a monoterpenic phenol, which is present in the essential oil of various plants. It has been widely used both as antibacterial feed additive and food preservative. Therefore, our objective was to evaluate the prophylactic effects of carvacrol on inflammatory… Read more »

The bioactivity and toxicological actions of carvacrol

Suntres ZE, Coccimiglio J, Alipour M Critical Reviews in Food Science and Nutrition, 2015 ABSTRACT: Carvacrol is a monoterpenic phenol produced by an abundant number of aromatic plants, including thyme and oregano. Presently, carvacrol is used in low concentrations as a food flavoring ingredient and preservative, as well as a fragrance ingredient in cosmetic formulations…. Read more »