this study was conducted in order to evaluate the effect of thyme (thymus vulgaris l.) and oregano (oreganum vulgare l.) essential oils on performance, carcass characteristics, antioxidant status and blood biochemical parameters in broiler chickens. a total of 216 as-hatched broilers (ross-308) were divided into 6 treatments with 3 replications of 12 birds per each. experimental treatments were...

The objective of this study was to evaluate the efficacy of plant essential oils (EOs) in combination and to investigate the effect of food ingredients on their efficacy. The EOs assessed in combination included basil, lemon balm, marjoram, oregano, rosemary, sage and thyme. Combinations of EOs were initially screened against Bacillus cereus, Escherichia coli, Listeria monocytogenes and Pseudom...

carvacrol is one of the main components of the eo of some labiatae (laminaceae) members like oregano, thyme and savory. carvacrol has a lot of health benefits for example, antibacterial, and antioxidant activity.we synthesized some silicon derivatives of carvacrol, and characterized them by standard methods. then the monomer of dimethylvinylsilyl carvacrol was synthesized. copolymer of this mon...

In a study with male broiler chickens the impact of dietary oregano essential oil on performance data and on the susceptibility of abdominal fat, fresh and stored breast muscle tissue to lipid oxidation was examined. Four diets supplemented either with oregano essential oil in two levels (22.5 mg (OL) and 90 (OH) mg kg feed ), 40 mg α-tocopheryl acetate (VE) or without these additives (NC) were...

the effects of essential oils (eos) of oregano and nutmeg with and without commercial emulsifier/stabilizer compound (e/s) on the microbial quality of ready-to-cook barbecued chicken were evaluated. barbecued chicken was traditionally prepared. 3 μl/g and 10 mg/g of eos and/or e/s were then added to the barbecued chicken, respectively. the samples were stored at 3°c for 144 h, 8 and 20ºc for 72...

The effects of essential oils (EOs) of oregano and nutmeg with and without commercial emulsifier/stabilizer compound (E/S) on the microbial quality of ready-to-cook barbecued chicken were evaluated. Barbecued chicken was traditionally prepared. 3 μL/g and 10 mg/g of EOs and/or E/S were then added to the barbecued chicken, respectively. The samples were stored at 3°C for 144 h, 8 and 20ºC for 72...

Background and Purpose: Screening of natural medicinal plants is common because many infectious diseases are known to have been treated with herbal remedies throughout the history of mankind. Even today, plant materials continue to play a major role in primary health care as therapeutic remedies in many developing countries. In search for alternative ways of infectious disease control; essentia...

Although the majority of patients with acute Lyme disease can be cured with the standard 2-4 week antibiotic treatment, about 10-20% of patients continue suffering from chronic symptoms described as posttreatment Lyme disease syndrome. While the cause for this is debated, one possibility is that persister bacteria are not killed by the current Lyme antibiotics and remain active in the system. I...

AIMS To investigate the antiviral efficacy of oregano oil and its primary active component, carvacrol, against the nonenveloped murine norovirus (MNV), a human norovirus surrogate. METHODS AND RESULTS Along with an observed loss in cell culture infectivity, the antiviral mechanisms of action were determined in side-by-side experiments including a cell-binding assay, an RNase I protection assa...

The infl uenza is a respiratory disease considered as a zoonosis. Its transmisssion between humans and animals can occur through animal contact, manipulation and consumption of food from contamined animals. Avians and swine are responsible by infl uenza contamination in food. The presence of compounds with antioxidant activity in food is related in the inhibition of free-radicals formation and ...