Essential Oils And Terpenoids

The anti-microbial properties of aromatic volatile oils from medicinal, as well as other edible, plants have been recognized since antiquity. Essential oil, which is used as a food flavoring agent, possesses a broad spectrum of anti-microbial activities attributed to the high content of phenolic derivatives such as carvacrol and thymol. Some essential oils are used for systemic and superficial fungal infections and further exploration reveals a broad spectrum effect against other pathogenic manifestations that include malignancy. Moreover, fragrance ofplants is associated with essential oils. This oil consists of secondary metabolities which are highly enriched in compounds based on an isoprene structure. They are called terpenes and occur as diterpenes, triterpenes, tetraterpenes as well as hemiterpenes and sesquiterpenes. When the compounds contain additional elements, usually oxygen, they are termed as terpenes. Terpenenes or terpenoids are active against bacteria. Nearly 60% of all essential oil derivatives possess inhibitory effects upon fungi while 39% inhibited bacteria