Medicinal and edible plants play a crucial role in the prevention and/or mitigation of different human diseases from ancient times to today. In folk medicine, there are different plants used for infectious disease treatment. During the past two decades, much attention has been paid to plants as novel alternative therapeutic agents for the treatment of infectious diseases due to their bioactive natural compounds such as phenol, flavonoids, tannins, etc. The genus Eryngium (Apiaceae) contains more than 250 flowering plant species, which are commonly used as edible and medicinal plants in different countries. In fact, some genus Eryngium species are used as spices and are cultivated throughout the world and others species are used for the treatment of hypertension, gastrointestinal problems, asthma, burns, fevers, diarrhea, malaria, etc. Phytochemical analysis has shown that genus Eryngium species are a rich source of flavonoids, tannins, saponins, and triterpenoids. Moreover, eryngial, one the most important and major compounds of genus Eryngium plant essential oil, possesses a significant antibacterial effect. Thus, the objective of this review is to critically review the scientific literature on the phytochemical composition and antibacterial effects of the genus Eryngium plants. In addition, we provide some information about traditional uses, cultivation, as well as phytochemistry.

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The hydroalcoholic extracts of the Turkish traditional coffee samples from 18 commercial brands were tested for their neurobiological effects through enzyme inhibition based on enzyme-linked immunosorbance microtiter assays against acetylcholinesterase, butyrylcholinesterase, and tyrosinase, linked to Alzheimer's and Parkinson's diseases. The extracts were also subjected to several antioxidant test systems to define their antiradical, metal-chelation capacity, and reducing power. Total phenol and flavonoid contents in the extracts were delineated by spectrophotometric methods, while chlorogenic acid in the coffee samples was quantified by high-pressure liquid chromatography. The extracts displayed low to moderate inhibition (from 2.13 ± 0.01% to 36.12 ± 1.07% at 200 μg/mL) against the tested enzymes, whereas they had notable 2,2'-diphenyl-1-picrylhydrazyl radical scavenging activity up to 56.15 ± 2.03% at 200 μg/mL. The extracts exerted a remarkable ferric-reducing antioxidant power values, while chlorogenic acid was found to range between 0.288 ± 0.005% and 2.335 ± 0.010%.

There has been an increased interest in essential oils in recent years in accordance with new treatments against pathogens. The aim of the present study was to investigate the contents and to compare the antimicrobial activity of different brands of commercial oils with two natural cinnamon oils. Antibacterial and antifungal activities of cinnamon oils were estimated using disc diffusion and macro dilution methods against Enterococcus faecalis ATCC 19433, Enterococcus faecalis ATCC 29212, Escherichia coli ATCC 25922, Escherichia coli ATCC 35218, Staphylococcus aureus ATCC 29213, Staphylococcus aureus ATCC 25923, methicillin resistant Staphylococcus aureus ATCC 43300, Pseudomonas aeruginosa ATCC 9027, Pseudomonas aeruginosa ATCC 27853, Bacillus subtilis ATCC 6633, Klebsiella pneumonia RSKK 574, Candida albicans ATCC 10231, Candida albicans ATCC 033. The essential oil compositions were illuminated by gas chromatography-mass spectroscopy. Trans-cinnamaldehyde was the major compound of the essential oils obtained from the bark (C4 and C5; 92.3 and 90.1% respectively). The results of the commercial oils have revealed that these oils can be accepted as artificial oils. All the oils showed antimicrobial activity in a range of doses thought to be from cinnamaldehyde content.