Biological effects of essential oils - A review

Chem. Pharm. Bull.(オピニオン)

Essential oils (EOs) have been long recognized for their antibacterial, antifungal, antiviral, insecticidal and antioxidant properties. They are widely used in medicine and the food industry for these purposes. The increased interest in alternative natural substances is driving the research community to find new uses and applications of these substances. EOs and their components show promising activities against many food-borne pathogens and spoilage microorganisms when tested in vitro. In food systems, higher concentrations of EOs are needed to exert similar antibacterial effects as those obtained in in vitro assays. The use of combinations of EOs and their isolated components are thus new approaches to increase the efficacy of EOs in foods, taking advantage of their synergistic and additive effects. The purpose of this review is to provide an overview on the antimicrobial efficacy of these combinations. A survey of the methods used for the determination of the interactions and mechanisms involved in the antimicrobial activities of these combinations are also reported.

Essential oils in combination and their antimicrobial properties.

A status review on the medicinal properties of essential oils

Phenolic compounds are a large group of phytochemicals widespread in the plant kingdom. Depending on their structure they can be classified into simple phenols, phenolic acids, hydroxycinnamic acid derivatives and flavonoids. Phenolic compounds have received considerable attention for being potentially protective factors against cancer and heart diseases, in part because of their potent antioxidative properties and their ubiquity in a wide range of commonly consumed foods of plant origin. The Brassicaceae family includes a wide range of horticultural crops, some of them with economic significance and extensively used in the diet throughout the world. The phenolic composition of Brassica vegetables has been recently investigated and, nowadays, the profile of different Brassica species is well established. Here, we review the significance of phenolic compounds as a source of beneficial compounds for human health and the influence of environmental conditions and processing mechanisms on the phenolic composition of Brassica vegetables.

/pdf/phenolic-compounds-in-brassica-vegetables-44ltmksu14.pdf

Phenolic compounds in Brassica vegetables.

Chemical composition and antimicrobial activity of volatile compounds of Tamarix boveana (Tamaricaceae).

Chemical composition and antimicrobial activity of volatile components from capitula and aerial parts of Rhaponticum acaule DC growing wild in Tunisia.

We have investigated the antibacterial, antifungal and cytotoxic activities of two flavonoids isolated from Retama raetam flowers using the disc diffusion and micro-dilution broth methods. The cytotoxic activity was tested against Hep-2 cells using the MTT assay. The compounds licoflavone C (1) and derrone (2) were active against Pseudomonas aeruginosa and Escherichia coli (7.81-15.62 µg/mL) and showed important antifungal activity. Strong antifungal activity against Candida species (7.81 µg/mL) was for example found with compound 2. The tested compounds also showed strong cytotoxicity against Hep-2 cells. These two compounds may be interesting antimicrobial agents to be used against infectious diseases caused by many pathogens.

/pdf/antibacterial-antifungal-and-cytotoxic-activities-of-two-5ducwk2268.pdf

Antibacterial, antifungal and cytotoxic activities of two flavonoids from **Retama raetam** flowers

Antibacterial activities of a few prepared derivatives of oleanolic acid and of other natural triterpenic compounds

This study was conceived to evaluate the difference in the chemical composition of the essential oil ofMentha longifolia ssp.longifolia from two ecotypes (Sidi Bouzid and Gabes) as well as the difference of the composition of the oils extracted from the leaves and stems. The antimicrobial activity was also tested against 16 human pathogenic microorganisms. The chemical composition of the hydrodistilled essential oils ofMentha longifolia ssp.longifolia were analysed by GC and GC/MS system. Remarkable differences were recorded between the percentages of the few constituents from leaves and stems and between plants from the two geographical provinces. The chemical analysis of the essential oil obtained from leaves and stems showed the presence of 34 compounds. The most important ones were consecutively: 1,8-cineole (5.6–10.8%), menthone (20.7–28.8%), terpineol-4 (3.1–4.9%), menthol (19.4–32.5%), pulegone (7.8–17.8%) and piperitone (2.2–3.3%). These major components occur in different amounts depending on the organs (leaves or stems) and the geographical origin of the plant. The antimicrobial activity of the essential oil was tested using the disc-diffusion assay and minimal inhibition concentration (MIC) values were estimated according to the microdilution method. The results showed that the essential oil ofMentha longifolia ssp.longifolia had great potential of antimicrobial activity against all 8 bacteria and 8 yeast species tested. The (MIC) for bacteria was ranging from 0.195 to 3.12 × 103 μg/ml.

Comparison of chemical composition and antimicrobial activities ofMentha longifolia L. ssp.longifolia essential oil from two Tunisian localities (Gabes and Sidi Bouzid)

Zine Mighri

Papers

Chemical composition and antimicrobial activity of volatile compounds of Tamarix boveana (Tamaricaceae).

Chemical composition and antimicrobial activity of volatile components from capitula and aerial parts of Rhaponticum acaule DC growing wild in Tunisia.

Antibacterial, antifungal and cytotoxic activities of two flavonoids from Retama raetam flowers

Antibacterial activities of a few prepared derivatives of oleanolic acid and of other natural triterpenic compounds

Comparison of chemical composition and antimicrobial activities ofMentha longifolia L. ssp.longifolia essential oil from two Tunisian localities (Gabes and Sidi Bouzid)