2001peer-reviewed2,408 citations
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
R.J.W. Lambert, Panagiotis Skandamis, Peter J. Coote, George‐John E. Nychas
Journal of Applied Microbiology
Abstract
The knowledge of extent and mode of inhibition of specific compounds, which are present in plant extracts, may contribute to the successful application of such natural preservatives in foods, since certain combinations of carvacrol-thymol provide as high inhibition as oregano essential oil with a smaller flavour impact.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
compound_effect100% confidence
carvacrol-thymol combinations provides high inhibition
“certain combinations of carvacrol-thymol provide as high inhibition as oregano essential oil with a smaller flavour impact.”
Concepts
ThymolCarvacrolChemistryEssential oilAntimicrobialPreservativeMinimum inhibitory concentrationMode of action