Review: antimicrobial properties of common herbs and spices used in Thai cooking
Review: antimicrobial properties of common herbs and spices used in Thai cooking
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2015
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0975-8585
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eng
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application/pdf
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10 pages
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Research Journal of Pharmaceutical, Biological and Chemical Sciences
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Abstract
The common Thai cooking herbs and spices antimicrobial activities; Chilli (Capsicum annuum), Lemongrass (Cympopogon citrates), Garlic (Allium sativum), Shallot (Allium ascalonicum), Galangal (Alpinia galangal), and Kaffir Lime (Citrus hystrix), have been reported numerously. Not only their antimicrobial activities but the antimicrobial active compounds and composition have been continuous reported under difference extraction methods and analysis methods. To understand antimicrobial mechanism of these herbs and spices will benefit to food industry. This article reviews the antimicrobial activities, the antimicrobial active compounds composition, the antimicrobial mechanism and the application in food of these herbs and spices.