| Autor: |
Berendika, Marija, Odeh, Dyana, Dragičević, Petar, Đikić, Domagoj, Sokolović, Marijana, Dragović-Uzelac, Verica, Landeka Jurčević, Irena |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
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| Popis: |
Myrtus, with the common name myrtle is a genus of flowering plants in the family Myrtaceae. Its dried leaves and the essential oil (EO) deriving from the leaves are used as a spice and flavoring agent in the culinary and food industries. Foodborne illnesses or food poisoning is a growing public health problem worldwide. Its common causes include the ingestion of contaminated food. The contamination may occur during different stages of food produc tion including preharvest, postharvest, and conservation process. Myrtle is commonly used for antibacterial action, antioxidant, antifungal and herbicidal activity, cytotoxic activity, anti-inflammatory and antitumour activity. The present study has been conducted to determine the antimicrobial activity of myrtus essential oil (Myrtus communis). |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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