Herbs, spices and gut health 167
of microorganisms against plant-derived antimicrobial compounds. It has been stated
in this chapter that Gram positive bacteria are more sensitive than Gram negatives to
the antimicrobial compounds in spices. However, variation in the rate or extent of
inhibition is also evident among the Gram-negative bacteria. For example E. coli was
less resistant than Pseudomonas fluorescens or Serratia marcescens to essential oils
from sage, rosemary, cumin, caraway, clove and thyme (Farag et al., 1989). Mutants
of E. coli and sub-populations of Staph. aureus resistant to pine and tea-tree oil,
respectively, have also been reported (Moken et al., 1997; Nelson, 2000).
10.9 Sources of further information......................................................
http://www.medicinalfoodnews.com/vol07/issue1/guthealth.htm
http://www.rowett.ac.uk/divisions/ghp/
Chung K T, Wong T Y, Wei C I, Huang Y W and Lin Y (1998), ‘Tannins and human
health: a review’, Crit Rev Food Sci Nutr, 38, 421–464.
Platel K and Srinivasan K (2004), ‘Digestive stimulant action of spices: A myth or
reality?’, Indian J Med Res, 119, 167–179.
Srinivasan K (2005), ‘Spices as influencers of body metabolism: an overview of
three decades of research,’ Food Res Intern, 38, 77–86.
Thompson Coon J and Ernst E (2002), ‘Systematic review: herbal medicinal products
for non-ulcer dyspepsia’, Aliment Pharmacol Ther, 16, 1689–1699.
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