Background: Gastronomic natural flavors and spices have been used as both flavoring agents preservatives in food preparation for many years. They also utilized medical field their biological properties shown previous studies. Objective: The study aimed to evaluate the inhibitory effect of oil extracts from Cloves, Thyme, Cinnamon compared with ampicillin on some oral bacteria (Staphylococcus au...

The objective of this study was to evaluate the effectiveness a litter conditioning compound (LCC) based on 98% phyllosilicates (kaolinite) and 2% cinnamon essential oil be applied broiler houses. Animal performance, prevalence footpad lesions, quality (water activity, pH, moisture) were evaluated, in addition effect incidence Salmonella spp., evaluated by testing shoe-drag swabs, fecal samples...

In this study, cinnamon essential oil (CEO) nanocapsules were stabilized by means of bacterial cellulose nanocrystals (BCNCs) and encapsulated using fish gelatin as the main polymer phase. Emulsions prepared at pH 5 different CEO concentrations (0.03, 0.06, 0.12, 0.24, 0.36, 0.48% v/w) a fixed amount (3% w/w) BCNCs (0.06% w/w). The controlled release was assessed studies, which revealed that hi...

The sedative activity of eight aromatic natural medicines that are traditionally used in Japanese scent sachets was examined using an open field test with mice. Galangal (Kaempferia galanga), patchouli (Pogostemon cablin), sandalwood (Santalum album), spikenard (Nardostachys chinensis), cinnamon (Cinnamomum cassia), clove (Syzygium aromaticum), star anise (Illicium verum), and borneol (Dryobala...