Antimicrobial and antiplasmid activities of essential oils

Essential oil of <i>Thymus vulgaris</i> L. and <i>Rosmarinus officinalis</i> L.: Gas chromatography-mass spectrometry analysis, cytotoxicity and antioxidant properties and antibacterial activities against foodborne pathogens

“…Thus, many aromatic plants are today considered as the most important sources for the extraction of compounds with strong antioxidant activity. Rosemary (R. officinalis L.) and Thyme (T. vulgaris L.) are two spices widely used in folk medicine, cosmetics, phytopharmacy, and the flavoring of food products [12]. Furthermore, rosemary is the only spice commercially available for use as an antioxidant in Europe and the United States [23,43].…”

“…According to Daferera et al (2003) [10], the use of essential oils as antimicrobial agents assume important role in the combat to the development of microbial resistance [11]. So, essential oils and their components are widely used in medicine as constituents of different medical products, in the food industry as flavoring additives and also in cosmetics as fragrances [12]. In addition, demand is growing for natural, high-quality, preservative-free products that at the same time are safe and stable.…”

Metabolic Engineering of Microorganisms for the Production of Natural Compounds

“…[76] Although the genes involved in menthol biosynthesis were successfully expressed in E. coli, in vivo production of menthol was difficult since this cyclic monoterpenoid alcohol has antimicrobial and antiplasmid activities. [77] First, host strain selection, codon-optimization of www.adv-biosys.com www.advancedsciencenews.com the heterologous genes, increase in cofactor pool (NADPH), and identification of the best performing enzyme were conducted. Then, the cells were extracted for in vitro conversion of pulegone to menthol isomers ( Figure 4).…”

Seasonal variability of the antimicrobial activity of the essential oil of Lippia alba

“…Due to their natural origins and the presence of active phytochemicals such as flavonoids, terpenoids and carotenoids among other substances (CORRÊA, 1992;MATOS et al, 1996), they make up one of the most important groups of raw materials for the food, pharmaceutical, perfume and like industries (BAKKALI et al, 2008;MORAIS, 2009;TEPE et al, 2005). Their antimicrobial activity, described in many studies (ADÁMEZ et al, 2012;AGUIAR et al, 2008;KOTZEKIDOU;GIANNAKIDIS;BOULAMATSIS, 2008;NGUEFACKA et al, 2012;SANDRI et al, 2007;SCHELZ;MOLNAR;HOHMANN, 2006;SMITH-PALMER;STEWART;FYFE, 2001), may be considered as the additional intrinsic determinant of the quality, safety and shelf life of the food. Moreover, they are classified as having GRAS status (Generally Recognized As Safe), considering the low risk of the development of resistance by pathogenic microorganisms (TATSADJIEU et al, 2009).…”