Skip to content

Doctoral Dissertation Herb Spice As Antimicrobial

1. Roberson T, Heymann HO. 5th ed. St. Louis: Mosby; 2006. Sturdevant's art and science of operative dentistry; p. 69.

2. Chitsazi M, Shirmohammadi A, Balayi E. Effect of herbal and chemical mouth-rinses on periodontal indices; comparison of Matrica persica and chlorhexidine. JDSUMS. 2007;8:54–60.

3. Emilson CG, Lindquist B, Wennerholm K. Recolonization of human tooth surfaces by Streptococcus mutans after suppression by chlorhexidine treatment. J Dent Res. 1987;66:1503–1508.[PubMed]

4. Fallahzadeh H, Moeintaghavi A, Foruzanmehr M. Clinical comparison of Persica and Chlorhexidine mouthrinses using meta – analysis technique. JIDA. 2006;18:62–72. [in persian]

5. Sharif B, Hashemi V. Evaluation of anti-inflammatory and analgesic activity of coriander on labratory animal. JSKUMS. 2003;18:8–15. [in persian]

6. Keskin D, Toroglu S. Studies on antimicrobialactivities of solvent extracts of different spices. J Environ Biol. 2011;32:251–256.[PubMed]

7. Toroglu S. In-vitro antimicrobial activity and synergistic/antagonistic effect of interactions between antibiotics and some spice essential oils. J Environ Biol. 2011;32:23–9.[PubMed]

8. Lo Cantore P, Iacobellis NS, De Marco A, Capasso F, Senatore F. Antibacterial activity of Coriandrum sativum L. and Foeniculum vulgare Miller Var. vulgare (Miller) essential oils. J Agric Food Chem. 2004;29(52):7862–7866.[PubMed]

9. Singh G, Kapoor IP, Pandey SK, Singh UK, Singh RK. Studies on essential oils: part 10; antibacterial activity of volatile oils of some spices. Phytother Res. 2002;16:680–682.[PubMed]

10. Kubo I, Fujita K, Kubo A, Nihei K, Ogura T. Antibacterial activity of coriander volatile compounds against Salmonella. J Agric Food Chem. 2004;52:3329–3332.[PubMed]

11. Ates DA, Ergogrul OT. Antimicrobial activity of various medicinal and commercial plant extracts. Turk J Biol. 2003;27:157–162.

12. Sagdic O, Karahan AG, Ozcan M, Ozcan G. Effect of some spice extracts on bacterial inhibition. Food Sci Technol Int. 2003;9:353–356.

13. Chaudhry NM, Tariq P. Bactericidal activity of black pepper, bay leaf, aniseed and coriander against oralisolates. Pak J Pharm Sci. 2006;19:214–218.[PubMed]

14. Mohammad pour G, Majd A, Nejadsattari T, Mehrabian S, Hoseinzade A. Evaluation of antibacterial and antifungal properties of three ecotypes of thyme, two ecotype of ziziphora tenuior L and Satureja bachtiarica. SRBIAU. 2010;20:111–120. [in persian]

15. Dosty B, Majd A, Nejadsattari T, Ph.D thesis ontogenical and ultrastructural studies of glandular trichomes and essentialoils analysis and antimicrobial of Satureja khuzistanica in vegetative and generative stages; Tehran: Islamic Azad University; 2007. [in persian]

16. Tahouri H. 2nd ed. Qom: Padide Danesh; 2011. The encyclopedia of medicinal plants; pp. 365–366. [in persian]

17. Bhuiyan M, Begum J, Sultana M. chemical composition of leaf and seed essential oil of Coriandrum sativum L. from Bangladesh. Bangladesh J Pharmacol. 2009;4:150–3.

18. Moreno S, Scheyer T, Romano CS, Vojnov AA. Antioxidant and antimicrobial activities of rosemary extracts linked to their polyphenol composition. Free Radic Res. 2006;40:223–231.[PubMed]

1. Tapsell L.C., Hemphill I., Cobiac L., Sullivan D.R., Fenech M., Patch C.S., Roodenrys S., Keogh J.B., Clifton P.M., Williams P.G., et al. Health benefits of herbs and spices: The past, the present, the future. Med. J. Aust. 2006;185:S1–S24.[PubMed]

2. Ghawi S.K., Rowland I., Methven L. Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite. 2014;81:20–29.[PubMed]

3. Carlsen M.H., Blomhoff R., Andersen L.F. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records. Nutr. J. 2011;10:50.[PMC free article][PubMed]

4. Pérez-Jiménez J., Fezeu L., Touvier M., Arnault N., Manach C., Hercberg S., Galan P., Scalbert A. Dietary intake of 337 polyphenols in French adults. Am. J. Clin. Nutr. 2011;93:1220–1228.[PubMed]

5. Kaefer C.M., Milner J.A. The role of herbs and spices in cancer prevention. J. Nutr. Biochem. 2008;19:347–361.[PMC free article][PubMed]

6. Raghavendra R.H., Naidu A.K. Spice active principles as the inhibitors of human platelet aggregation and thromboxane biosynthesis. Prostaglandins, Leukot. Essent. Fat. Acids. 2009;81:73–78.[PubMed]

7. Iriti M., Vitalini S., Fico G., Faoro F. Neuroprotective herbs and foods from different traditional medicines and diets. Molecules. 2010;15:3517–3555.[PubMed]

8. Jungbauer A., Medjakovic S. Anti-inflammatory properties of culinary herbs and spices that ameliorate the effects of metabolic syndrome. Maturitas. 2012;71:227–239.[PubMed]

9. Fleenor B.S., Sindler A.L., Marvi N.K., Howell K.L., Zigler M.L., Yoshizawa M., Seals D.R. Curcumin ameliorates arterial dysfunction and oxidative stress with aging. Exp. Gerontol. 2013;48:269–276.[PMC free article][PubMed]

10. Zheng W., Wang S.Y. Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 2001;49:5165–5170.[PubMed]

11. Neveu V., Perez-Jiménez J., Vos F., Crespy V., du Chaffaut L., Mennen L., Knox C., Eisner R., Cruz J., Wishart D., Scalbert A. Phenol-Explorer: An online comprehensive database on polyphenol contents in foods. Database. 2010 doi: 10.1093/database/bap024. (accessed on 23 June 2014) [PMC free article][PubMed][Cross Ref]

12. Pérez-Jiménez J., Neveu V., Vos F., Scalbert A. A systematic analysis of the content of 502 polyphenols in 452 foods and beverages—An application of the Phenol-Explorer database. J. Agric. Food Chem. 2010;58:4959–4969.[PubMed]

13. Pérez-Jiménez J., Neveu V., Vos F., Scalbert A. Identification of the 100 richest dietary sources of polyphenols—An application of the Phenol-Explorer database. Eur. J. Clin. Nutr. 2010;64:s112–s120.[PubMed]

14. Kondratyuk T.P., Pezzuto J.M. Natural product polyphenols of relevance to human health. Pharm. Biol. 2004;42:46–63.

15. Scalbert A., Williamson G. Dietary intake and bioavailability of polyphenols. J. Nutr. 2000;130:2073S–2085S.[PubMed]

16. Pandey K.B., Risvi S.I. Plant polyphenols as dietary antioxidants in human health and disease. Oxid. Med. Cell. Longev. 2009;2:270–278.[PMC free article][PubMed]

17. Manach C., Scalbert A., Morand C., Remesy C., Jimenez L. Polyphenols: Food sources and bioavalability. Am. J. Clin. Nutr. 2004;79:727–747.[PubMed]

18. Liu R.H. Potential synergy of phytochemicals in cancer prevention: Mechanism of action. J. Nutr. 2004;134:3479S–3485S.[PubMed]

19. Singh M., Arseneault M., Sanderson T., Murthy V., Ramassamy C. Challenges for research on polyphenols from foods in Alzheimer’s disease: Bioavailability, metabolism, and cellular and molecular mechanisms. J. Agric. Food Chem. 2008;56:4855–4873.[PubMed]

20. Chohan M., Forster-Wilkins G., Opara E.I. Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS*+ radical cation assay. Plant Foods Hum. Nutr. 2008;63:47–52.[PubMed]

21. Ninfali P., Mea G., Giorgini S., Rocchi M., Bacchiocca M. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. Br. J. Nutr. 2005;93:257–266.[PubMed]

22. Beier R.C., Ivie G.W., Oertli E.H. Linear furanocoumarins and graveolone from the common herb parsley. Phytochemistry. 1994;36:869–872.

23. Justesen U., Knuthsen P., Leth T. Quantitative analysis of flavonols, flavones, and flavanones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. J. Chromatogr. A. 1998;799:101–110.[PubMed]

24. Variyar P.S., Bandyopadhyay C., Thomas P. Effect of gamma-irradiation on the phenolic acids of some Indian spices. Int. J. Food Sci. Technol. 1998;33:533–537.

25. Kahkonen M.P., Hopia A.I., Vuorela H.J., Rauha J.P., Pihlaja K., Kujala T.S., Heinonen M. Antioxidant activity of plant extracts containing phenolic compounds. J. Agric. Food Chem. 1999;47:3954–3962.[PubMed]

26. Bandoniene D., Pukalskas A., Venskutonis P.R., Gruzdiene D. Preliminary screening of antioxidant activity of some plant extracts in rapeseed oil. Food Res. Int. 2000;33:785–791.

27. Mattila P., Astola J., Kumpulainen J. Determination of flavonoids in plant material by HPLC with diode-array and electro-array detections. J. Agric. Food Chem. 2000;48:5834–5841.[PubMed]

28. Jayaprakasha G.K., Rao L.J.M., Sakariah K.K. Improved HPLC method for the determination of curcumin, demethoxycurcumin, and bisdemethoxycurcumin. J. Agric. Food Chem. 2002;50:3668–3672.[PubMed]

29. Wang H., Provan G.J., Helliwell K. Determination of rosmarinic acid and caffeic acid in aromatic herbs by HPLC. Food Chem. 2004;87:307–311.

30. Proestos C., Chorianopoulos N., Nychas G.J.E., Komaitis M. RP-HPLC analysis of the phenolic compounds of plant extracts. Investigation of their antioxidant capacity and antimicrobial activity. J. Agric. Food Chem. 2005;53:1190–1195.[PubMed]

31. Proestos C., Komaitis M. Ultrasonically assisted extraction of phenolic compounds from aromatic plants: Comparison with conventional extraction technics. J. Food Qual. 2006;29:567–582.

32. Shan B., Cai Y.Z., Corke H. Antioxidant capacity of 26 spice extracts and characterisation of their phenolic constituents. J. Agric. Food Chem. 2005;53:7749–7759.[PubMed]

33. Luthria D.L., Pastor-Corrales M.A. Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties. J. Food Compos. Anal. 2006;19:205–211.

34. Tayyem R.F., Heath D.D., Al-Delaimy W.K., Rock C.L. Curcumin content of turmeric and curry powders. Nutr. Cancer. 2006;55:126–131.[PubMed]

35. Anilakumar K.R., Saritha V., Khanum F., Bawa A.S. Effect of cooking on total phenols, flavonoids and antioxidant activity in spices of Indian culinary. J. Food Sci. Technol. 2007;44:357–359.

36. Baskan S., Oztekin N., Erim F.B. Determination of carnosic acid and rosmarinic acid in sage by capillary electrophoresis. Food Chem. 2007;101:1748–1752.

37. Kivilompolo M., Hyotylainen T.A. Comprehensive two-dimensional liquid chromatography in analysis of Lamiaceae herbs: Characterisation and quantification of antioxidant phenolic acids. J. Chromatogr. A. 2007;1145:155–164.[PubMed]

38. Kivilompolo M., Oburka V., Hyotylainen T. Comparison of GC-MS and LC-MS methods for the analysis of antioxidant phenolic acids in herbs. Anal. Bioanal. Chem. 2007;388:881–887.[PubMed]

39. Suresh D., Manjunatha H., Srinivasan K. Effect of heat processing of spices on the concentrations of their bioactive principles: Turmeric (Curcuma longa), red pepper (Capsicum annuum) and black pepper (Piper nigrum) J. Food Compos. Anal. 2007;20:346–351.

40. Scalbert A., Johnson I.T., Salmarch M. Polyphenols: Antioxidants and beyond. Am. J. Clin. Nutr. 2005;81:215s–217s.[PubMed]

41. Tsai P.-J., Tsai T.-H., Yu C.-H., Ho S.-C. Evaluation of NO-suppressing activity of several Mediterranean culinary spices. Food Chem. Toxicol. 2007;45:440–447.[PubMed]

42. Romier B., van de Walle J., During A., Larondelle Y., Schneider Y. Modulation of signaling nuclear factor-κB activation pathway by polyphenols in human intestinal Caco-2 cells. Br. J. Nutr. 2008;100:542–551.[PubMed]

43. Romier-Crouzet B., van de Walle J., During A., Joly A., Rousseau C., Henry O., Larondelle Y., Schneider Y. Inhibition of inflammatory mediators by polyphenolic plants extracts in human intestinal Caco-2 cells. Food Chem. Toxicol. 2009;47:1221–1230.[PubMed]

44. Hollman P.C., Cassidy A., Comte B., Heinonen M., Richelle M., Richling E., Serafini M., Scalbert A., Sies H., Vidry S. The biological relevance of direct antioxidant effects of polyphenols for cardiovascular health in humans is not established. J. Nutr. 2010;141:989S–1009S.[PubMed]

45. Link A., Balaguer F., Goel A. Cancer chemoprevention by dietary polyphenols: Promising role for epigenetics. Biochem. Pharmacol. 2010;80:1771–1792.[PMC free article][PubMed]

46. Vauzour D., Rodriguez-Mateos A., Corona G., Oruna-Concha M.J., Spencer J.P. Polyphenols and human health: Prevention of disease and mechanisms of action. Nutrients. 2010;2:1106–1131.[PMC free article][PubMed]

47. Ebrahimi A., Schluesener H. Natural polyphenols against neurodegenerative disorders: Potentials and pitfalls. Ageing Res. Rev. 2012;11:329–345.[PubMed]

48. Thomas R., Williams M.H., Sharma H., Chaudry A., Bellamy P. A double-blind, placebo-controlled randomised trial evaluating the effect of a polyphenol-rich whole food supplement on PSA progression in men with prostate cancer—The UK NCRN Pomi-T study. Prostate Cancer Prostatic Dis. 2014;17:180–186.[PMC free article][PubMed]

49. Anhê F.F., Desjardinsb Y., Pilona G., Dudonnéb S., Genovesec M.I., Lajoloc F.M., Marettea A. Polyphenols and type 2 diabetes: A prospective review. Pharma Nutr. 2013;1:105–114.

50. Daglia M. Polyphenolsas antimicrobial agents. Curr. Opin. Biotechnol. 2013;23:174–181.[PubMed]

51. Queipo-Ortuño M.I., Boto-Ordóñez M., Murri M., Gomez-Zumaquero J.M., Clemente-Postigo M., Estruch R., Cardona-Diaz F., Andrés-Lacueva C., Tinahones F.J. Influence of red wine polyphenols and ethanol on the gut microbiota ecology and biochemical biomarkers. Am. J. Clin. Nutr. 2012;95:1323–1334.[PubMed]

52. Tuohy K.M., Conterno L., Gasperotti M., Viola R. Up-regulating the human intestinal microbiome using whole plant foods, polyphenols, and/or fiber. J. Agric. Food Chem. 2012;61:8776–8782.