Scientists from the University of Beira Interior in Portugal have found that oil from a common Indian spice is toxic to a broad range of harmful bacteria and its use in foods and in clinical agents could prevent food-borne illnesses and even treat antibiotic-resistant infections.
The researchers tested coriander oil against 12 bacterial strains, including Escherichia coli, Salmonella enterica, Bacillus cereus and meticillin-resistant Staphylococcus aureus (MRSA).
Of the tested strains, all showed reduced growth, and most were killed, by solutions containing 1.6 percent coriander oil or less.
This study not only shows that coriander oil also has an antibacterial effect, but provides an explanation for how it works, which was not previously understood.
“The results indicate that coriander oil damages the membrane surrounding the bacterial cell. This disrupts the barrier between the cell and its environment and inhibits essential processes including respiration, which ultimately leads to death of the bacterial cell,” explained Dr Fernanda Domingues who led the study.
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