Coriander oil to fight the bacteria in foods

Sunday, October 9, 2011

Coriander oil to fight the bacteria in foods

Coriander oil
Coriander is one of the most commonly used spice in Asian cuisine, Latin American and Mediterranean, but the properties of its oil are also used to fight bacteria.

The oil is extracted from its seeds, in fact, is able to kill the bacteria related to the transmission of food-borne illness.

In an article published in the Journal of Medical Microbiology, researchers at the University of Beira Interior in Portugal claim to have tested the effects of 12 strains of bacteria, including E. Coli, Salmonella and MRSA (antibiotic resistant Staphylococcus aureus), finding that many bacteria are killed by solutions containing less than 1, 6% cilantro oil.

The confirmation comes from another branch of research according to which the essential oil of this spice also has fungicidal properties against Candida strains, at concentrations between 0.05 and 0.4%.

It would appear that the oil is able to act in synergy all'anfotericina B (an antifungal for the treatment of deep fungal infection) against Candida albicans and to provide an additional effect against strains of Candida tropicalis.

Coriander oil has the ability to block these effects of essential cellular processes, such as breathing, thus leading to the death of the bacterium.