The DOI matches its Crossref record; 172 of the 172 references it cites were found in a registry or an index.
Antibacterial and Antifungal Activities of Spices
Open accessAbstract
Infectious diseases caused by pathogens and food poisoning caused by spoilage microorganisms are threatening human health all over the world. The efficacies of some antimicrobial agents, which are currently used to extend shelf-life and increase the safety of food products in food industry and to inhibit disease-causing microorganisms in medicine, have been weakened by microbial resistance. Therefore, new antimicrobial agents that could overcome this resistance need to be discovered. Many spices—such as clove, oregano, thyme, cinnamon, and cumin—possessed significant antibacterial and antifungal activities against food spoilage bacteria like Bacillus subtilis and Pseudomonas fluorescens, pathogens like Staphylococcus aureus and Vibrio parahaemolyticus, harmful fungi like Aspergillus flavus, even antibiotic resistant microorganisms such as methicillin resistant Staphylococcus aureus. Therefore, spices have a great potential to be developed as new and safe antimicrobial agents. This review summarizes scientific studies on the antibacterial and antifungal activities of several spices and their derivatives.
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Cites
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Cited by
Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
Shang, A., Cao, S.-Y., Xu, X.-Y., Gan, R.-Y., Tang, G.-Y., Corke, H., Mavumengwana, V., & Li, H.-B. (2019) · Foods · doi:10.3390/foods8070246 · Cited by 896
Self-citationEssential Oils as Antimicrobial Agents—Myth or Real Alternative?
Wińska, K., Mączka, W., Łyczko, J., Grabarczyk, M., Czubaszek, A., & Szumny, A. (2019) · Molecules · doi:10.3390/molecules24112130 · Cited by 591
Metadata
- Authors
- Liu, Q., Meng, X., Li, Y., Zhao, C.-N., Tang, G.-Y., & Li, H.-B.
- Venue
- International Journal of Molecular Sciences
- Publisher
- MDPI AG
- Published
- 2017-06-16
- Volume
- 18
- Issue
- 6
- Pages
- 1283
- ISSN
- 1422-0067 (ISSN-L)
- OpenAlex
- W2626385698
- Cited by
- 435
- References
- 172
- FWCI
- 31.88
- Type
- journal article
- Language
- en
- Open access
- gold
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- Liu, Q., Meng, X., Li, Y., Zhao, C.-N., Tang, G.-Y., & Li, H.-B. (2017). Antibacterial and Antifungal Activities of Spices. International Journal of Molecular Sciences. https://doi.org/10.3390/ijms18061283
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
