A review: Antimicrobial activity of the medicinal spice plants to cure human disease

Abstract

Since the ancient time medicinal plants and spices are used as herbal medicine because of their medicinal values. They are the valuable resources of the natural antimicrobial compounds used to treat the infectious disease caused by bacteria and other pathogens. Plant’s extract, essential oil and numerous kinds of secondary compounds had antibacterial, antiviral, antifungal and antioxidants activities with less or no toxic effects; that are essential to cure many diseases. The compounds isolated from the medicinal spice plants show antimicrobial activity against some bacterial strains that has the ability to affect the food quality and shelf life of the food. These plants have various medicinal properties like anti-inflammatory action, tonic, expectorants, diuretics, astringents, digestives, carminative, antibiotics and stimulants etc. The spectrum of compounds present in medicinal spice plants, and the structure of major compounds discussed in this review, are responsible for all of their medicinal properties. Therefore, plants are used in the form of maceration, fluid extracts, oil, syrup, juice, decoction, powder, tea and ointments. In the terms of the frequencies and configuration of various radicals both medicinal plants and antibiotics are different. Since plant-based products have no toxicity, also less costly than conventional drugs, research on the compounds found in medicinal plants and their action against harmful microbial species should be conducted in order to improve human health and expand the use of medicinal plants. Plants also have the ability to inhibit or alter protein-protein interactions, making them a powerful modulator of signal transduction, apoptosis, mitosis and immune response.

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

“…In this research, ETOH extract was shown to have the greatest antimicrobial effect by inhibiting the growth of L. mesenteroides, Shewanella sp., Y. enterocolitica , C. perfringens , and B. cereus , which may be due to the presence of phenolic compounds, such as anthraquinones that are extracted with ethanol, since alcoholic solvents are better to achieve higher level of phenolic compounds [ 16 , 17 ].…”

Natural Antioxidants from Herbs and Spices and their effects for Improving the Functionality and Shelf Life of food and Dairy products: A Review

“…Mahassen M. Sleem et al, The Jour Multi Rese, 3 (1), 2023, 6-23 [13] When turmeric was added to lassi (Indian yoghurt) at a rate of 1% (v/v), Maji et al [98] reported that the produced lassi had a higher phenolic content than the control lassi and was sensory-acceptable for up to 9 days when kept at 7°C in a glass bottle. Husain and David…”

“…They have been used for a long time to enhance the flavour, appearance, and aroma of food goods [1][2][3][4][5]. In addition to enhancing flavour, herbs and spices are known for their ability to preserve food and for having antioxidant, anti-inflammatory, antitumorigenic, and anticarcinogenic effects [6][7][8][9][10][11][12][13][14][15][16].…”

Innovative applications and therapeutic potential of oilseeds and their by‐products: An eco‐friendly and sustainable approach

“…Furthermore, seeds have various phenolic compounds, such as ferulic, cinnamic p‐coumaric, and vanillic acids. Similarly, oilseeds have been utilized for the treatment of various ailments such as arthritis and rheumatism, for aching feet as a foot bath, and in a plaster form, to cure pneumonia and bronchitis on the chest and back (Mayekar et al, 2021 ). Some oilseeds are loaded with selenium and magnesium, due to which it has anti‐inflammatory characteristics.…”