Cinnamaldehyde Case Study
The world is exist with germs of all kinds especially viruses and bacteria. Most of the time human bodies do a wonderful job of fending off these microbes. This sort of self-defense is due to the immune system, which detects any pathogen also known as disease-causing agent and attacks it with immune foot soldiers including macrophages, lymphocytes and phagocytes. Specifically, over 700 different strains of bacteria have been discovered in the human mouth, though most people are only host to 34 to 72 different diversity. Most of these bacterial species appear to be inoffensive when it comes toward our health. Others known as probiotics are good bacteria that help in the digestion of foods. Other bacteria actually keep our teeth and gums. There
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It can restrict the growth of Listeria bacteria and Escherichia coli in food products thereby can potentiate their shelf life. In one of the studies, the effect of cinnamon was studied against numerous organisms such as fungus like Aspergillus flavus, yeast species such as Candida lipolytica, Mucor plumbeus and Staphylococcus aureus. Its combination along with clove oil has been impressive and effective against A. flavus. The cinnamon oil has antimicrobial action in the range 10-150 μg ml − 1. Another intriguing fact about cinnamon is its role in altering or changing the expression of a gene icaA which plays a role in the formation of biofilms. Staphylococcus epidermidis is one of the causes of biofilms which is why it has emerged as a notorious nosocomial pathogens. The literature on the effect of cinnamon on viruses is definite and limited. However, it is said to prohibit protein synthesis which is responsible for its ability to improve and enhance survival in mice following a disease caused by germs with influenza A/PR/8 virus. Essential oils of cinnamon enable it as potential antimicrobial food and cinnamon has been studied for its ability to assist and help freeze the growth of bacteria and fungi including the common frequently problematic yeast Candida. Growth of yeasts that were resistant to the usually used antifungal medication fluconazole was often blocked by cinnamon extracts in laboratory tests. Cinnamon's antimicrobial properties are so powerful and convincing that current research demonstrates this spice can be applied as a good alternative to traditional food preservatives. The addition of just a little drops of cinnamon essential oil to 100 ml approximately 3 ounces of carrot broth which was then refrigerated can prevent the growth of the foodborne pathogenic Bacillus cereus for at least 60 days in a study that is published in August 2003 issue of the
It can restrict the growth of Listeria bacteria and Escherichia coli in food products thereby can potentiate their shelf life. In one of the studies, the effect of cinnamon was studied against numerous organisms such as fungus like Aspergillus flavus, yeast species such as Candida lipolytica, Mucor plumbeus and Staphylococcus aureus. Its combination along with clove oil has been impressive and effective against A. flavus. The cinnamon oil has antimicrobial action in the range 10-150 μg ml − 1. Another intriguing fact about cinnamon is its role in altering or changing the expression of a gene icaA which plays a role in the formation of biofilms. Staphylococcus epidermidis is one of the causes of biofilms which is why it has emerged as a notorious nosocomial pathogens. The literature on the effect of cinnamon on viruses is definite and limited. However, it is said to prohibit protein synthesis which is responsible for its ability to improve and enhance survival in mice following a disease caused by germs with influenza A/PR/8 virus. Essential oils of cinnamon enable it as potential antimicrobial food and cinnamon has been studied for its ability to assist and help freeze the growth of bacteria and fungi including the common frequently problematic yeast Candida. Growth of yeasts that were resistant to the usually used antifungal medication fluconazole was often blocked by cinnamon extracts in laboratory tests. Cinnamon's antimicrobial properties are so powerful and convincing that current research demonstrates this spice can be applied as a good alternative to traditional food preservatives. The addition of just a little drops of cinnamon essential oil to 100 ml approximately 3 ounces of carrot broth which was then refrigerated can prevent the growth of the foodborne pathogenic Bacillus cereus for at least 60 days in a study that is published in August 2003 issue of the