thymus vulgaris
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2022 ◽  
Vol 11 (2) ◽  
pp. 305-315
Shasha Qi ◽  
Ping Zhan ◽  
Honglei Tian ◽  
Peng Wang ◽  
Xueping Ma ◽  

2023 ◽  
Vol 83 ◽  
S. K. Aldosary ◽  
S. N. A. El-Rahman ◽  
S. S. Al-Jameel ◽  
N. M. Alromihi

Abstract Several species of thymus have therapeutic properties, so they are used in traditional medicine. In this work was carried out to synthesize Thymus vulgalis silver nanoparticles (TSNPS) and evaluate antioxidant and antimicrobial activities of TSNPS and T. vulgalis essential oil extract (TEOE). The essential oils analyzed by GC-MS and were characterized. Major compounds of phenol, 2 methyl 5 (1 methylethyle) (CAS), thymol and 1,2 Benzene dicarboxylic acid, 3 nitro (CAS) (48.75%, 32.42% and 8.12%, respectively) were detected. Results demonstrated that the TSNPS gave a highest DPPH radical scavenging activity, it was obtained 97.2 at 1000 ug/ml. TSNPS, Thymus + Hexane (T+H), Thymus + Ethanol (T+E) gave the greatest antimicrobial activity than amoxicillin (AM) and ciprofloxacin (CIP). In conclusion: The essential oil of thymus (Vulgaris) and thymus (Vulgaris) silver nanoparticles can be a good source of natural preservatives as an antioxidant and antimicrobial agents for increasing the shelf life of foodstuffs.

N. Ayeb ◽  
Z. Jrad ◽  
H. Hajji ◽  
S. Arroum ◽  
I. Fguiri ◽  

Background: The shelf life of meat products can be increased by adding synthetic antioxidants. These antioxidants have long been used, but their safety has recently come into dispute due to a suspected carcinogenic potential. This is why meat technologies have extracted new natural antioxidants from spices and herbs, which are the best alternatives to synthetic compounds. So, the addition of natural flavors (essential oils, powder or extract of aromatic plants) to the meat can improve organoleptic quality and consumer acceptability. Methods: This study was conducted to evaluate the physicochemical and organoleptic qualities of meat fortified with thyme powder. With this purpose, 16 samples from four muscles of legs from 4 lambs were used in this work. The muscles were divided into two groups, control group (meat without any supplementation) and thyme group (meat supplemented with thyme). In this later group, a dose of 5% of ground thyme dry leaves was added to the meat. Result: Results showed no significant differences were found among groups for cooking loss, but was slightly higher for meat treated with thymus (33.29 vs. 28.36%). No significant differences between the two groups were observed for the ash, fat and crude protein contents of the meat. At the same manner, no effect was observed on meat lightness (L) and yellowness (b*) (P greater than 0.05), on the contrary, redness (a*) of the meat was affected by addition of thyme (11.28±1.23 vs. 23.06±9.80). Also, significant (P less than 0.05) differences were observed in texture scores, flavor, color and taste between control and the 5% thyme-supplemented meat samples. The overall acceptability of supplemented meat samples was highest (P≤0.05) as compared to control (5.91±2.32 vs. 4.35±2.66). In conclusion, addition of thyme leaves did not affect the physical and chemical properties of meat, except for redness and improved sensory quality.

Tibebu Belete ◽  
Kubilay Kurtulus Bastas

Xanthomonas axonopodis pv. phaseoli (Xap) is known as one of the most important seed-borne destructive pathogens on beans worldwide. Nowadays, Xap is considered to acquire resistance to antibiotics and synthetic bactericides which concerns the scientific world for its future management. This has made the use of plant extracts, the best alternative in the control of plant disease pathogens by inhibiting the quorum sensing (QS) mediated virulence factors. This research was designed to investigate the antibacterial activities and the anti-QS effects of the 14 different aromatic and medicinal plants against QS-mediated virulence factors of Xap. The results revealed that Syzgium aromaticum showed the largest inhibition zone diameter and strongest antimicrobial (antibacterial) effect among the 14 plant extracts followed by Thymus vulgaris and Coriandrum sativum. Similarly, the lowest swarming, swimming, and twitching motility values were measured from the Syzgium aromaticum application followed by Coriandrum sativum, Thymus vulgaris, Brassica nigra, Lepidium sativum, and Ruta chalepenis. These results indicated that S. aromaticum, C. sativum, T. vulgaris, B. nigra, L. sativum, and R. chalepenis will be a potential candidates as anti-quorum sensing agents in preventing common bacterial disease of beans caused by Xap. Compounds derived from aromatic and medicinal plants have demonstrated successful control of diseases in crops and the use of these substances provides a valuable tool to the growers around the world for diseases management in organic production.

2022 ◽  
Vol 18 (119) ◽  
pp. 205-215
Hannan lashkari ◽  
Farzaneh Malek Zadeh Haghighi ◽  

Yiagnigni Mfopou E ◽  

The coronavirus disease 19 (COVID-19) has been a pandemic since February 2020. So far, no effective treatment has been found. WHO has recommended research on medicinal plants as an alternative treatment course. Several studies conducted on Thymus vulgaris have established its antioxidant, antiviral and immunomodulatory properties that induce the elimination of viruses such as Herpes simplex Virus 1 and 2. Following this, we initiated a study entitled Efficacy and tolerance of Thymus vulgaris extract in patients with coronavirus 2019. Material and method: Thymus vulgaris powder was used in this study. A consent letter and a questionnaire about the patients’ symptoms were prepared to be used by a research investigator. According to the statistical calculations of this cohort study, 161 patients testing positive for COVID-19 PCR were consecutively recruited, of which 75 patients were not exposed to Thymus vulgaris and 86 patients were exposed. Information from the questionnaire was gathered from the patients before the initiation of conventional treatment (vitamin C 1000 1 tablet/day, Zinc 20 mg 1tablet/day, Azithromycin 500 1cp day and amoxicillin/clavulamic acid 1g/125 1 tablet per 12 hours for six days in both cohorts) and by combining Thymus vulgaris (1 teaspoon, i.e. 5g, in 100 ml of hot water to be taken every 8 hours) by the patients in the exposed cohort. After three days of this treatment, the evaluative part of the questionnaire was completed to assess the impact of taking or not taking Thymus vulgaris on early symptoms and tolerance; on the 10th day after the start of treatment, the PCR control test was carried out. Thereafter, the various statistical analyses were performed. Results: Statistical evaluation after three days of treatment shows that taking Thymus vulgaris has a statistically significant positive effect on cough (p <0.01), dyspnoea (p <0.001), dizziness (p <0.029), fatigue (p <0.001), anorexia (p <0.001), chest pain (p <0.001), fever (p <0.024), agueusia (p <0.029) and anosmia (p <0.001). There was a significant decrease in neutrophils (p <0.01); in addition, the lymphocyte count increased significantly (p <0.001) as did the serum calcium level (p <0.03). Blood urea level decreased significantly (p <0.01). Significant negative results of the COVID-19 PCR were obtained at Day 10 in the exposed group (p <0.001). In addition, there was no significant change in other biological parameters such as creatinine, blood glucose, aspartate amino transferase. Conclusion: Results of this study show that the use of the powder of Thymus vulgaris, a medicinal plant, with antioxidant, immunomodulatory and antiviral properties, was very effective on coronavirus-induced symptoms and virus elimination. Moreover, there was good tolerance after taking Thymus vulgaris.

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