Systematic analysis of antimicrobial activity, phytochemistry, and in silico molecular interaction of selected essential oils and their formulations from different Indian spices against foodborne bacteria.
Indian spice essential oils such as cardamom, clove, cinnamon, and bay leaves exhibit antibacterial properties, with cinnamon and a cardamom-cinnamon blend being the most effective. Cinnamon oil's active compounds bind to bacterial proteins, increasing susceptibility to the oil, making these oils potential weapons against foodborne pathogens.
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- PubMed:
- 38107328