Antifungal activity of essential oils of tea tree, oregano, thyme, and cinnamon, and their components
Gustavo Aparecido Martins, Juliano Lemos Bicas
Brazilian journal of food technology/Brazilian Journal of Food Technology
Abstract
Phytopathogenic fungi are responsible for sizeable postharvest food losses. The traditional form of controlling these fungi is related to synthetic antifungals. However, the emergence of resistant strains and their high cost, among other problems, encourage the scientific community to seek alternatives in natural substances at a lower cost. In this scenario, a group that stands out among these natural substances is essential oils. Essential oils are naturally volatile and aromatic compounds derived from plants. These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties. This review presents the essential oils of tea tree, oregano, thyme, and cinnamon and their main components identified as responsible for their antifungal activity.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
essential oils have antioxidant properties
“These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties.”
essential oils have bactericidal properties
“These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties.”
essential oils have insecticidal properties
“These compounds have bactericidal, virucidal, insecticidal, anti-inflammatory, antioxidant, and antifungal properties.”