Antibacterial effects of the essential oils of commonly consumed medicinal herbs using an in vitro model.
Molecules. 2010 Oct 27;15(11):7532-46.
Soković M, Glamočlija J, Marin PD, Brkić D, van Griensven LJ.
Plant Research International, Wageningen University and Research Centre, Droevendaalsesteeg 1, 6708PB Wageningen, The Netherlands.
Abstract
The chemical composition and antibacterial activity of essential oils from 10 commonly consumed herbs: Citrus aurantium, C. limon, Lavandula angustifolia, Matricaria chamomilla, Mentha piperita, M. spicata, Ocimum basilicum, Origanum vulgare, Thymus vulgaris and Salvia officinalis have been determined. The antibacterial activity of these oils and their main components; i.e. camphor, carvacrol, 1,8-cineole, linalool, linalyl acetate, limonene, menthol, a-pinene, b-pinene, and thymol were assayed against the human pathogenic bacteria Bacillus subtilis, Enterobacter cloacae, Escherichia coli O157:H7, Micrococcus flavus, Proteus mirabilis, Pseudomonas aeruginosa, Salmonella enteritidis, S. epidermidis, S. typhimurium, and Staphylococcus aureus. The highest and broadest activity was shown by O. vulgare oil. Carvacrol had the highest antibacterial activity among the tested components.
PMID: 21030907 [PubMed - indexed for MEDLINE]