Figure 3.3 Production of plant antimicrobials as a result of physical damage: (a)
isothiocyanate and (b) allicin
Table 3.7 Plants used for flavouring food that also possess antimicrobial activity
Achiote Dill Oregano
Allspice (pimento) Elecampane Paprika
Almond (bitter) Fennel Parsley
Angelica Garlic Pennyroyal
Basil (sweet) Ginger Pepper
Bay (laurel) Lemon Peppermint
Bergamot Liquorice Rosemary
Calmus Lime Sage
Cananga Mace Sassafras
Caraway Mandarin Spearmint
Cardamon Marjoram Star anise
Celery Musky bugle Tarragon (estragon)
Cinnamon Mustard Thyme
Citronella Nutmeg Turmeric
Clove Onion Verbena
Coriander Orange Wintergreen
Chapter 3 33