Honey Antibacterial Effect Boosting Using Origanum vulgare L. Essential Oil

The appearance of new bacterial strains which cause pathogenic diseases and which are resistant to the most used antibiotics requires probing new antibacterial agents sources. Therefore, the main aim of the present work was to follow the antibacterial activity of honey samples from Palestine and Mor...

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Veröffentlicht in:	Evidence-based complementary and alternative medicine 2018-01, Vol.2018 (2018), p.1-14
Hauptverfasser:	Imtara, Hamada, Badiaa, Lyoussi, Elamine, Youssef
Format:	Artikel
Sprache:	eng
Schlagworte:	Analysis Antibacterial activity Antibacterial agents Antibiotics Antimicrobial agents Antioxidants Aromatherapy Bacteria Beekeeping Candida Chemistry E coli Electrical conductivity Electrical resistivity Escherichia coli Essential oils Flavonoids Food Honey Isoflavones Light Melanoidins Metronidazole Natural products Oils & fats Oregano Origanum vulgare Palestinian Arabs Phenolic compounds Phenols Principal components analysis Pseudomonas aeruginosa Science Strains (organisms) Thymus capitatus
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