Chemical composition, antimicrobial potential against cariogenic bacteria and cytotoxic activity of Tunisian Nigella sativa essential oil and thymoquinone

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1469-1474

  Jrah Harzallah, Hanene ^a   Kouidhi, Bochra ^a   Flamini, Guido ^b   Bakhrouf, Amina ^a   Mahjoub, Touhami ^a  

^a UNIVERSITY OF MONASTIR   (Tunisia)

^b UNIVERSITY OF PISA   (Italy)

Author keywords

Antimicrobial activity; Cytotoxicity; Essential oil; GC EIMS; Nigella sativa; Thymoquinone

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; BACTERIAL INFECTIONS; BIOACTIVE COMPOUNDS; CHEMICAL COMPOSITIONS; CYTOTOXIC ACTIVITIES; GC-EIMS; GROWTH INHIBITION; HUMAN EPITHELIAL CELLS; INHIBITION ZONES; NIGELLA SATIVA; P-CYMENE; S. MUTANS; STREPTOCOCCUS MUTANS; THYMOQUINONE;

BACTERIA; BACTERIOLOGY; CELL CULTURE; CYTOTOXICITY;

ESSENTIAL OILS;

2 OCTANOL; 2 PHENYL PROPANAL; 3 HEXENOL ACETATE; ALPHA PHELLANDRENE; ALPHA THUJENE; BETA PINENE; CAMPHENE; CINEOLE; DECANE; DIHYDROTAGETONE; ERYTHROMYCIN; ESSENTIAL OIL; HEPTEN 2 ONE; ISOPENTYL N BUTYRATE; LIMONENE; LINALOOL; MYRCENE; N NONANAL; N OCTANAL; NONANE; OCIMENE; OCTANOL; PARA CYMENE; PINENE; SABINENE; TERPINENE; TERPINOLENE; THUJA 2,4 (10) DIENE; THYMOQUINONE; UNCLASSIFIED DRUG; UNINDEXED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL STRAIN; BLACK CUMIN; CELL LINE; CHEMICAL COMPOSITION; CONTROLLED STUDY; CYTOTOXICITY; DOSE RESPONSE; ENTEROCOCCUS FAECALIS; ENTEROCOCCUS FAECIUM; EPITHELIUM CELL; GEMELLA HAEMOLYSANS; GEMELLA MORBILLORUM; GROWTH INHIBITION; HUMAN; HUMAN CELL; IC 50; MASS FRAGMENTOGRAPHY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STREPTOCOCCUS ANGINOSUS; STREPTOCOCCUS CONSTELLATUS; STREPTOCOCCUS MITIS; STREPTOCOCCUS MUTANS; STREPTOCOCCUS ORALIS; STREPTOCOCCUS SALIVARIUS; STREPTOCOCCUS SANGUINIS;

BACTERIA (MICROORGANISMS); GEMELLA HAEMOLYSANS; NIGELLA SATIVA; STREPTOCOCCUS CONSTELLATUS; STREPTOCOCCUS MITIS; STREPTOCOCCUS MUTANS;

EID: 80051789961     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.117     Document Type: Article

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