Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic and Pharmaceutical Industries

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 pathogens and spoilage bacteria. Plants have historically been used in traditional medicine as sources of natural antimicro...

Descripción completa

Detalles Bibliográficos
Autores principales: Nabavi, Seyed Fazel, Di Lorenzo, Arianna, Izadi, Morteza, Sobarzo-Sánchez, Eduardo, Daglia, Maria, Nabavi, Seyed Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586554/
https://www.ncbi.nlm.nih.gov/pubmed/26378575
http://dx.doi.org/10.3390/nu7095359

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4586554/
https://www.ncbi.nlm.nih.gov/pubmed/26378575
http://dx.doi.org/10.3390/nu7095359

Ejemplares similares