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Essential Oils as Antimicrobial Agents—Myth or Real Alternative?
Herbs and the essential oils derived from them have been used from the beginning of human history for different purposes. Their beneficial properties have been applied to mask unpleasant odors, attract the attention of other people, add flavor and aroma properties to prepared dishes, perfumes, and cosmetics, etc. Herbs and essential oils (EOs) have also been used in medicine because of their biological properties, such as larvicidal action, analgesic and anti-inflammatory properties, antioxidant, fungicide, and antitumor activities, and many more. Many EOs exhibit antimicrobial properties, which is extremely important in fields of science and industry, such as medicine, agriculture, or cosmetology. Among the 250 EOs which are commercially available, about a dozen possess high antimicrobial potential. According to available papers and patents, EOs seem to be a potential alternative to synthetic compounds, especially because of the resistance that has been increasingly developed by pathogenic microorganisms. In this review we summarize the latest research studies about the most-active EOs that are known and used because of their antimicrobial properties. Finally, it is noteworthy that the antimicrobial activities of EOs are not preeminent for all strains. Further investigations should, thus, focus on targeting EOs and microorganisms.
Journal Article
Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
Purpose
Using sunflower oil as frying oil increases postprandial oxidative stress, which is considered the main endogenous source of DNA oxidative damage. We aimed to test whether the protective effect of virgin olive oil and oil models with added antioxidants against postprandial oxidative stress may also protect against DNA oxidative damage.
Methods
Twenty obese people received four breakfasts following a randomized crossover design consisting of different oils [virgin olive oil (VOO), sunflower oil (SFO), and a mixed seed oil (SFO/canola oil) with added dimethylpolysiloxane (SOX) or natural antioxidants from olives (SOP)], which were subjected to 20 heating cycles.
Results
We observed the postprandial increase in the mRNA levels of
p53
,
OGG1
,
POLB
, and
GADD45b
after the intake of the breakfast prepared with SFO and SOX, and an increase in the expression of
MDM2
,
APEX1
, and
XPC
after the intake of the breakfast prepared with SFO, whereas no significant changes at the postprandial state were observed after the intake of the other breakfasts (all
p
values <0.05). We observed lower 8-OHdG postprandial levels after the intake of the breakfast prepared with VOO and SOP than after the intake of the breakfast prepared with SFO and SOX (all
p
values <0.05).
Conclusions
Our results support the beneficial effect on DNA oxidation damage of virgin olive oil and the oil models with added antioxidants, as compared to the detrimental use of sunflower oil, which induces p53-dependent DNA repair pathway activation.
Journal Article
Upgrading oilsands bitumen and heavy oil
\"The high demand for quality petroleum products necessitates ongoing innovation in the science and engineering underlying oilsands extraction and upgrading. Beginning with a thorough grounding in the composition, fluid properties, reaction behaviour, and conomics of bitumen and heavy oil, Murray Gray then delves into current processing technologies, particularly those used at full commercial scale. The tables of data on composition, yield, and behaviour of oilsands bitumen and heavy oil fractions are extensive. Though the focus is on bitumen from Alberta's oilsands-the largest resource in the world-the science applies to upgrading of heavy oil and petroleum residue feeds worldwide. Upgrading Oilsands Bitumen and Heavy Oil lays out the current best practice for engineers and scientists in the oilsands and refining industries, government personnel, academics, and students.\"-- Provided by publisher.
Book
Handbook of oil spill science and technology
Provides a scientific basis for the cleanup and for the assessment of oil spills Enables Non-scientific officers to understand the science they use on a daily basis Multi-disciplinary approach covering fields as diverse as biology, microbiology, chemistry, physics, oceanography and toxicology Covers the science of oil spills from risk analysis to cleanup and through the effects on the environment Includes case studies examining and analyzing spills, such as Tasman Spirit oil spill on the Karachi Coast, and provides lessons to prevent these in the future
eBook
Supplementation-Dependent Effects of Vegetable Oils with Varying Fatty Acid Compositions on Anthropometric and Biochemical Parameters in Obese Women
Fatty acid (FA) composition is a determinant of the physiological effects of dietary oils. This study investigated the effects of vegetable oil supplementation with different FA compositions on anthropometric and biochemical parameters in obese women on a hypocaloric diet with lifestyle modifications. Seventy-five women (body mass index, BMI, 30–39.9kg/m2) were randomized based on 8-week oil supplementation into four experimental groups: the coconut oil group (CoG, n = 18), the safflower oil group (SafG, n = 19), the chia oil group (ChG, n = 19), and the soybean oil placebo group (PG, n = 19). Pre- and post-supplementation weight, anthropometric parameters, and body fat (%BF), and lean mass percentages (%LM) were evaluated, along with biochemical parameters related to lipid and glycidemic profiles. In the anthropometric evaluation, the CoG showed greater weight loss (Δ% = −8.54 ± 2.38), and reduced BMI (absolute variation, Δabs = −2.86 ± 0.79), waist circumference (Δabs = −6.61 ± 0.85), waist-to-height ratio (Δabs = −0.041 ± 0.006), conicity index (Δabs = −0.03 ± 0.016), and %BF (Δabs = −2.78 ± 0.46), but increased %LM (Δabs = 2.61 ± 1.40) (p < 0.001). Moreover, the CoG showed a higher reduction in biochemical parameters of glycemia (Δabs = −24.71 ± 8.13) and glycated hemoglobin (Δabs = −0.86 ± 0.28) (p < 0.001). The ChG showed a higher reduction in cholesterol (Δabs = −45.36 ± 0.94), low-density lipoprotein cholesterol (LDLc; Δabs = −42.53 ± 22.65), and triglycerides (Δabs = −49.74 ± 26.3), but an increase in high-density lipoprotein cholesterol (HDLc; abs = 3.73 ± 1.24, p = 0.007). Coconut oil had a more pronounced effect on abdominal adiposity and glycidic profile, whereas chia oil had a higher effect on improving the lipid profile. Indeed, supplementation with different fatty acid compositions resulted in specific responses.
Journal Article