Essential Oils and Anxiolytic Aromatherapy

2009 ◽  
Vol 4 (9) ◽  
pp. 1934578X0900400 ◽  
Author(s):  
William N. Setzer
Keyword(s):  
Essential Oils ◽  
Citrus Sinensis ◽  
Chemical Constituents ◽  
Citrus Limon ◽  
Rosa Damascena ◽  
Santalum Album ◽  
Citrus Aurantium ◽  
Lavandula Angustifolia ◽  
Salvia Sclarea ◽  
Cns Effects

A number of essential oils are currently in use as aromatherapy agents to relieve anxiety, stress, and depression. Popular anxiolytic oils include lavender (Lavandula angustifolia), rose (Rosa damascena), orange (Citrus sinensis), bergamot (Citrus aurantium), lemon (Citrus limon), sandalwood (Santalum album), clary sage (Salvia sclarea), Roman chamomile (Anthemis nobilis), and rose-scented geranium (Pelargonium spp.). This review discusses the chemical constituents and CNS effects of these aromatherapeutic essential oils, as well as recent studies on additional essential oils with anxiolytic activities.

scholarly journals Chemical Composition and Antimicrobial Activity of Selected Essential Oils against Staphylococcus spp. Isolated from Human Semen

Antibiotics ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 765
Author(s):  
Miroslava Kačániová ◽  
Margarita Terentjeva ◽  
Jana Štefániková ◽  
Jana Žiarovská ◽  
Tatsiana Savitskaya ◽  
...  
Keyword(s):  
Essential Oils ◽  
Chemical Properties ◽  
Citrus Limon ◽  
Santalum Album ◽  
Cinnamomum Camphora ◽  
Human Semen ◽  
Litsea Cubeba ◽  
Wide Range ◽  
Staphylococcus Spp ◽  
Santalum Album L

Staphylococcus spp. is not only a commensal bacteria but also a major human pathogen that causes a wide range of clinical infections. Recent evidence suggests that Staphylococcus has the ability to colonize the reproductive system and to affect its structure and functions. The objective of this study was to determine the chemical properties and antibacterial effects of select essential oils (EOs): Amyris balsamifera L., Boswellia carterii Birdw., Canarium luzonicum (Blume) A. Gray, Cinnamomum camphora (L.) J. Presl., Cinnamomum camphora var. linaloolifera Y. Fuita, Citrus x aurantium L., Gaultheria procumbens L., Litsea cubeba (Lour.) Pers., Melaleuca ericifolia Smith., Melaleuca leucadendra L., Pogostemon cablin (Blanco) Benth., Citrus limon (L.) Osbeck, Santalum album L., and Vetiveria zizanoides (L.) Roberty against 50 Staphylococcus spp. cultures isolated from human semen, specifically Staphylococcus aureus, S. capiti, S. epidermidis, S. haemoliticus, and S. hominis. The disc diffusion and broth microdilution methods were used to assess the antimicrobial potential and to determine the minimum inhibitory concentration (MIC) of the selected EOs. The best anti-Staphylococcus activities were found with both methods for the essential oils of C. luzonicum (Blume) A. Gray, A. balsamifera, C. camphora, and P. cabli.

scholarly journals Synergistic Effect of the Combination of Commercial Essential Oils with Standard Antibiotics: In vitro Evaluation

2020 ◽  
Vol 63 (3) ◽  
pp. 242-252
Author(s):  
Aneela Mehboob ◽  
Tanveer Abbas
Keyword(s):  
Staphylococcus Aureus ◽  
Antibacterial Activity ◽  
Essential Oils ◽  
Bacterial Infections ◽  
Antimicrobial Agents ◽  
Nigella Sativa ◽  
Citrus Limon ◽  
Bacterial Strains ◽  
Lavandula Angustifolia

The aim of this investigation was to determine the antibacterial activity of essential oils and  to assess the outcomes produced by the combinations of antibiotics and essential oils. To execute this research, gold standard and conventional methods were used. Antibacterial potency of five essential oils namely Citrus limon, Elettaria cardamomum, Lavandula angustifolia, Nigella sativa and Prunus dulcis were tested against Escherichia coli, Serratia fonticola, Serratia liquefaciens, Citrobacter freundii and Staphylococcus aureus recouped from street foods of Karachi. Among five of them, Citrus limon and Lavandula angustifolia were the most potent essential oils showing highest antibacterial activity in their undiluted form with the exception of Staphylococcus aureus but their mix at different concentrations successfully inhibited the growth of Staphylococcus aureus and Serratia fonticola. Synergistic outcomes were achieved against all the tested bacterial strains from the mix of essential oils and antibiotics, however antagonistic results were also obtained. This exploration underpins the application of essential oils alone and in combinations with antimicrobial agents to improve the affectability of ineffective drugs and aides in the advancement of new antimicrobial drugs to treat bacterial infections utilizing therapeutic plants.    

scholarly journals Effect of citrus fruit (Citrus sinensis, Citrus limon and Citrus aurantifolia) rind essential oils on preservation of chicken meat artificially infected with bacteria

2021 ◽  
Vol 21 (105) ◽  
pp. 18950-18964
Author(s):  
EO Irokanulo ◽  
◽  
BW Oluyomi ◽  
CO Nwonuma
Keyword(s):  
Escherichia Coli ◽  
Essential Oils ◽  
Citrus Sinensis ◽  
Sweet Orange ◽  
Citrus Fruit ◽  
Viable Count ◽  
Chicken Meat ◽  
Citrus Limon ◽  
Citrus Aurantifolia ◽  
Physical Attributes

Essential oils (EOs) obtained from a wide variety of plants have become popular with increased scientific interest as potential natural agents for food preservation. Two concentrations of rind EOs (400 mg/ml and 200 mg/ml) from three species of citrus fruit; Citrus sinensis (Sweet orange), Citrus limon (Lemon), and Citrus aurantifolia (Lime) were used to treat fresh chicken meat inoculated with Escherichia coli ATCC 25922, Salmonella typhi ATCC 20971 and Salmonella enterica ATCC 14028 to evaluate their protective abilities on bacteria-contaminated meat The EOs were extracted from the ground rinds by hydro-distillation. Alongside the EOs, sodium nitrate (NaNO3) was used as a positive control preservative. A viable count was carried out to determine the bacteria load reduction on the inoculated fresh chicken meat. After 24 hours of treatment, the results showed that the EOs had no adverse effect on the physical attributes of the meat: the color and smell of the chicken meat were unaltered compared with the negative control (None EO and NaNO3 treated meat) that showed evidence of putrefaction through color change and foul smell. The two- lime rind EOs concentrations used to treat the Escherichia coli ATCC 25922 inoculated meat reduced the viable count of the organism by 7.9 log compared to the Escherichia coli ATCC 25922-inoculated meat which received no rind EOs or NaNO3 treatment. Other results showed that sweet orange (SO) rind EOs (400 mg/ml and 200 mg/ml) treatment of meat inoculated with Salmonella enterica ATCC 14028 had similar but mild preservative effects as both treatments reduced the log of the bacteria by 1.1 and 0.8, respectively. In comparison with NaNO3, the EOs treatment had a significant (p<0.05) preservative effect on the bacteria-inoculated meats. Findings from this study, therefore, suggest that Citrus spp. rind EOs have good potential as natural preservative for chicken meat. However, notwithstanding the relative positive organoleptic results observed in this study, further investigations on the prolonged preservation effect of the EOs on the physical attributes of fresh chicken meat need to be undertaken.

In Vitro Antimicrobial Activity of Essential Oils from Aromatic Plants against Selected Foodborne Pathogens

2004 ◽  
Vol 67 (6) ◽  
pp. 1252-1256 ◽  
Author(s):  
C. ROTA ◽  
J. J. CARRAMIÑANA ◽  
J. BURILLO ◽  
A. HERRERA
Keyword(s):  
Essential Oils ◽  
Salmonella Enteritidis ◽  
Thymus Vulgaris ◽  
Dilution Method ◽  
Pathogenic Microorganisms ◽  
Lavandula Angustifolia ◽  
Strong Activity ◽  
Salvia Sclarea ◽  
Lavandula Latifolia ◽  
Satureja Montana

The purpose of this study was to examine the effectiveness of selected essential oils for the control of growth and survival of pathogenic microorganisms of significant importance in food hygiene and to determine whether the antimicrobial effect was due to the major compounds of the oils. MIC and MBC were determined by the tube dilution method. Essential oils from Thymus vulgaris from Spain and France, Salvia sclarea, Salvia officinalis, Salvia lavandulifolia, Lavandula latifolia, Lavandula angustifolia, three hybrids of Lavandula latifolia × Lavandula angustifolia (Lavandin ‘Super’, Lavandin ‘Abrialis’, and Lavandin ‘Grosso’), Rosmarinus officinalis, Hissopus officinalis, and Satureja montana were evaluated. Inhibition ranged from the strong activity of Satureja montana and Thymus vulgaris (France) to no inhibition with Salvia sclarea and Hissopus officinalis for each of the test strains: Salmonella Enteritidis, Salmonella Typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, Shigella flexneri, Listeria monocytogenes serovar 4b, and Staphylococcus aureus. Because some of the essential oils were highly inhibitory in small quantities to selected pathogenic microorganisms, they may provide alternatives to conventional antimicrobial additives in foods.

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