Yeast Infection - Treatment
Oregano -
updated: 14 April 2009
In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp
Can J Microbiol. 2008 Nov;54(11):950-6
Pozzatti P, Scheid LA, Spader TB, Atayde ML, Santurio JM, Alves SH.
In the present study, the antifungal activity of selected essential oils obtained from plants used as spices was evaluated against both fluconazole-resistant and fluconazole-susceptible Candida spp. The Candida species studied were Candida albicans, Candida dubliniensis, Candida tropicalis, Candida glabrata, and Candida krusei. For comparison purposes, they were arranged in groups as C. albicans, C. dubliniensis, and Candida non-albicans. The essential oils were obtained from Cinnamomum zeylanicum Breyn, Lippia graveolens HBK, Ocimum basilicum L., Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., Thymus vulgaris L., and Zingiber officinale. The susceptibility tests were based on the M27-A2 methodology. The chemical composition of the essential oils was obtained by gas chromatography-mass spectroscopy and by retention indices. The results showed that cinnamon, Mexican oregano, oregano, thyme, and ginger essential oils have different levels of antifungal activity. Oregano and ginger essential oils were found to be the most and the least efficient, respectively. The main finding was that the susceptibilities of fluconazole-resistant C. albicans, C. dubliniensis, and Candida non-albicans to Mexican oregano, oregano, thyme, and ginger essential oils were higher than those of the fluconazole-susceptible yeasts (P<0.05). In contrast, fluconazole-resistant C. albicans and Candida non-albicans were less susceptible to cinnamon essential oil than their fluconazole-susceptible counterparts (P<0.05). A relationship between the yeasts' susceptibilities and the chemical composition of the essential oils studied was apparent when these 2 parameters were compared. Finally, basil, rosemary, and sage essential oils did not show antifungal activity against Candida isolates at the tested concentrations.
Publication Types:
Online - Abstract
Antibacterial and antifungal properties of essential oils
Curr Med Chem. 2003 May;10(10):813-29.
Kalemba D, Kunicka A.
In recent years there has been an increasing interest in the use of natural substances, and some questions concerning the safety of synthetic compounds have encouraged more detailed studies of plant resources. Essential oils, odorous and volatile products of plant secondary metabolism, have a wide application in folk medicine, food flavouring and preservation as well as in fragrance industries. The antimicrobial properties of essential oils have been known for many centuries. In recent years (1987-2001), a large number of essential oils and their constituents have been investigated for their antimicrobial properties against some bacteria and fungi in more than 500 reports. This paper reviews the classical methods commonly used for the evaluation of essential oils antibacterial and antifungal activities. The agar diffusion method (paper disc and well) and the dilution method (agar and liquid broth) as well as turbidimetric and impedimetric monitoring of microorganism growth in the presence of tested essential oils are described. Factors influencing the in vitro antimicrobial activity of essential oils and the mechanisms of essential oils action on microorganisms are reported. This paper gives an overview on the susceptibility of human and food-borne bacteria and fungi towards different essential oils and their constituents. Essential oils of spices and herbs (thyme, origanum, mint, cinnamon, salvia and clove) were found to possess the strongest antimicrobial properties among many tested.
Publication Types:
Online - Abstract
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