Ranges of bacterial inhibition in spices
| Range | Figure - link % |
|---|---|
| Organism | Plants |
| Reference | Jessica Elizabeth T, Gassara F, Kouassi AP, Brar SK, Belkacemi K. Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr. 2017 Apr 13 57(6):1078-1088. doi: 10.1080/10408398.2013.858235 p.1080 figure 2PubMed ID26560460 |
| Primary Source | See refs beneath figure |
| Comments | P.1080 left column 3rd paragraph: "Different spices provide antimicrobial activity, this is due to certain chemical compounds with the capacity to inhibit the growth of microorganisms. Figure 2 summarizes the range of inhibition achieved by different spices. Cinnamon clove, rosemary, and oregano have achieved levels of bacterial inhibition between 75% and 100% due to their chemical compounds, such as pinenes, eugenol, and cinnamaldehyde (primary sources)." |
| Entered by | Uri M |
| ID | 113555 |