Herbs and spices have been used since ancient times, because of their antimicrobial
properties increasing the safety and shelf life of food products by acting against foodborne …

Background In the current healthcare environment, an alarming rise in multi-drug resistant
bacterial infections has led to a global health threat. The lack of new antibiotics has created …

Abstract Objectives Cinnamomum (Family Lauraceae) is traditionally used for flavouring
food and in pharmaceutical preparations against various ailments. Detailed literature on the …

Cinnamon is widely used as a food spice, but due to its antibacterial and pharmacological
properties, it can also be used in processing, medicine and agriculture. The word …

Cinnamon has been reported to have significant benefits for human health, particularly as
an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia …

Cinnamomum burmannii Blume (cinnamon stick) from Indonesia is a little-investigated
spice. In this study, the antibacterial activity, minimum inhibitory concentration (MIC), and …

There has been a constant increase in the search of alternative and efficient compounds for
food preservation, aimed at partial or total replacement of antimicrobial chemical additives …

Dental medicine is one of the fields of medicine where the most common pathologies are of
bacterial and fungal origins. This review is mainly focused on the antimicrobial effects of …

Background Cinnamon is used as a spice and an aromatic plant. Their leaves and bark are
used as source of cinnamon oil. Cinnamon belongs to the Lauraceae family. Scope and …

The objective of this study was to evaluate the antibacterial activity of Cinnamomum cassia
(cinnamon) essential oil (EO) alone and in combination with some classical antibiotics …