Biological effects of essential oils--a review.

Institut Curie-Section de Recherche, UMR2027 CNRS/IC, LCR V28 CEA, Bât. 110, Centre Universitaire, 91405 Orsay cedex, France; Université Abdelmalek Essâadi, Faculté des Sciences, Laboratoire de Biologie et Santé, BP 2121, Tétouan, Morocco.
Food and Chemical Toxicology (Impact Factor: 3.01). 03/2008; 46(2):446-75. DOI: 10.1016/j.fct.2007.09.106
Source: PubMed

ABSTRACT Since the middle ages, essential oils have been widely used for bactericidal, virucidal, fungicidal, antiparasitical, insecticidal, medicinal and cosmetic applications, especially nowadays in pharmaceutical, sanitary, cosmetic, agricultural and food industries. Because of the mode of extraction, mostly by distillation from aromatic plants, they contain a variety of volatile molecules such as terpenes and terpenoids, phenol-derived aromatic components and aliphatic components. In vitro physicochemical assays characterise most of them as antioxidants. However, recent work shows that in eukaryotic cells, essential oils can act as prooxidants affecting inner cell membranes and organelles such as mitochondria. Depending on type and concentration, they exhibit cytotoxic effects on living cells but are usually non-genotoxic. In some cases, changes in intracellular redox potential and mitochondrial dysfunction induced by essential oils can be associated with their capacity to exert antigenotoxic effects. These findings suggest that, at least in part, the encountered beneficial effects of essential oils are due to prooxidant effects on the cellular level.

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    ABSTRACT: The antifungal and antimycotoxigenic action of an active package containing cinnamon essential oil have been evaluated against the mold Aspergillus flavus on the aflatoxin B1 production. Two independent experiments were carried out, the first one with cinnamon on a paper diffusion disc placed in vapor phase and the second one with an active PP (Polypropylene) films containing the essential oil. The culture media, exposure time, closure of the Petri dish and cinnamon concentration were evaluated. The first experiment revealed an important reduction on mycotoxin, even when the mold grew, and the action remained for 15 days. The second experiment highlighted the importance of cinnamon concen- tration on the antimycotoxigenic action, achieving a strong reduction with the sub-inhibitory concen- tration (2% of cinnamon) and a complete reduction with fungicidal concentration (4% and 6% cinnamon). The UPLC system coupled to a fluorescence detector was optimized for analysis of aflatoxin B1.
    Food Control 11/2014; 45:101-108. · 2.74 Impact Factor
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    ABSTRACT: The aim of this study was to analyse the composition of the essential oil (EO) of Lavandula coronopifolia from Morocco and to evaluate its in vitro antibacterial activity against antibiotic-resistant bacteria isolated from clinical infections. The antimicrobial activity was assessed by a broth micro-well dilution method using multiresistant clinical isolates of 11 pathogenic bacteria: Klebsiella pneumoniae subsp. pneumoniae, Klebsiella ornithinolytica, Escherichia coli, Enterobacter cloacae, Enterobacter aerogenes, Providencia rettgeri, Citrobacter freundii, Hafnia alvei, Salmonella spp., Acinetobacter baumannii and methicillin-resistant Staphylococcus aureus. The main compounds of the oil were carvacrol (48.9%), E-caryophyllene (10.8%) and caryophyllene oxide (7.7%). The oil showed activity against all tested strains with minimal inhibitory concentration (MIC) values ranging between 1% and 4%. For most of the strains, the MIC value was equivalent to the minimal bactericidal concentration value, indicating a clear bactericidal effect of L. coronopifolia EO.
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    ABSTRACT: The insecticidal and biorational properties of Murraya koenigii oil were tested at five different doses against fifth instar larvae of Spilosoma obliqua and Spodoptera litura. M. koenigii oil significantly reduced the larval weight gain of S. obliqua at all the doses, ranging from 127.8 to 47.3% at 2.5 to 0.5 µl/larva, in comparison to control. At the doses of 2.5 and 2.0 µl/larva, a negative weight gain (0.053 and -0.016 g/larva at 2 days after feeding) was observed. The insecticidal activity was only 33%, pupation 66.6% and adult emergence 63.3% at 2.5 µl/larva. The same dose showed reduction in larval weight gain over control (-106.25%), resulting into 26.66% larval mortality against S. litura. The mean pupal weight at the higher doses was significantly reduced to 0.21 g. Pupation (50.0%) and adult emergence (43.3%) were also significantly reduced at 2.5 µl/larva. M. koenigii essential oil shows promising results as a biorational chemical for the control of these two insect pests of agricultural significance.
    Journal of Entomology and Zoology Studies. 08/2014; 2(4):201-205.


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