Antibacterial effects of cinnamon: From farm to food, cosmetic and pharmaceutical industries

Nutrients

Volumn 7, Issue 9, 2015, Pages 7729-7748

  Nabavi, Seyed Fazel ^a   Di Lorenzo, Arianna ^b   Izadi, Morteza ^a   Sobarzo Sánchez, Eduardo ^c   Daglia, Maria ^b   Nabavi, Seyed Mohammad ^a  

^a BAQIYATALLAH UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF PAVIA   (Italy)

^c UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Antibacterial activity; Cinnamaldehyde; Cinnamon; Eugenol; Infectious diseases; Spice

Indexed keywords

CINNAMALDEHYDE; ESSENTIAL OIL; EUGENOL; ANTIINFECTIVE AGENT; COSMETIC; FOOD PRESERVATIVE; PLANT EXTRACT; PRESERVATIVE;

ANTIBACTERIAL ACTIVITY; CHEMICAL COMPOSITION; CINNAMON; GROWTH INHIBITION; HUMAN; MINIMUM INHIBITORY CONCENTRATION; PHYTOCHEMISTRY; REVIEW; SPECIES CULTIVATION; ANIMAL; CHEMISTRY; CINNAMOMUM ZEYLANICUM; DRUG CONTAMINATION; FOOD CONTROL; FOODBORNE DISEASES; ISOLATION AND PURIFICATION; MICROBIOLOGY; PREVENTION AND CONTROL; PRODUCT SAFETY; RISK ASSESSMENT;

ANIMALS; ANTI-BACTERIAL AGENTS; CINNAMOMUM ZEYLANICUM; CONSUMER PRODUCT SAFETY; COSMETICS; DRUG CONTAMINATION; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOODBORNE DISEASES; HUMANS; PLANT EXTRACTS; PRESERVATIVES, PHARMACEUTICAL; RISK ASSESSMENT;

EID: 84941366815     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu7095359     Document Type: Review

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