“…The characteristic phenolic compounds in essential oils are normally responsible for antimicrobial activity by acting on cell sites, causing the loss of cellular constituents, collapse of the bacterial cytoplasmatic membrane, and subsequent cell death (Burt, 2004;Sacchetti et al, 2004;Sartoratto et al, 2004;Barbosa et al, 2009;Al-Reza et al, 2010). Among phenolic compounds, carvacrol from oregano (Origanum vulgare; Lukas et al, 2013), cinnamaldehyde from cinnamon (Cinnamomum zeylanicum; Feniman et al, 2012), eugenol from clove (Syzygium aromaticus; Moritz et al, 2012), and thymol from thyme (Thymus vulgaris; Nikoli et al, 2014) have been studied, among others.…”