Recherche scientifique

Genotoxicity and antigenotoxicity of some essential oils evaluated by wing spot test of drosophila melanogaster

Essential oils extracted from the three medicinal plants; Helichrysum italicum, Ledum groenlandicum and Ravensara aromatica, together with their mixture were tested for their genotoxic and antigenotoxic activities against urethane, a well-known promutagen.We have adopted the somatic mutations and recombination test (SMART) in the wings of Drosophila melanogaster. Three days old larvae, trans-heterozygous for two genetic markers mwh and flr, were treated by essential oil and/or urethane. A negative control corresponding to solvent was also used.

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Antigenotoxic effects of three essential oils in diploid yeast (saccaromyces cerevisias) after treatments with UVC radiation

Essential oils (EOs) extracted from medicinal plants such as Origanum compactum, Artemisia herba alba and Cinnamomum camphora are known for their beneficial effects in humans. The present study was undertaken to investigate their possible antigenotoxic effects in an eukaryotic cell system, the yeast Saccharomyces cerevisiae. The EOs alone showed some cytotoxicity and cytoplasmic petite mutations, i.e. mitochondrial damage, but they were unable to induce nuclear genetic events. In combination with exposures to nuclear mutagens such as 254-nm UVC radiation, 8-methoxypsoralen (8-MOP) plus UVA radiation and methylmethane sulfonate (MMS), treatments with these EOs produced a striking increase in the amount of cytoplasmic petite mutations but caused a significant reduction in revertants and mitotic gene convertants induced among survivors of the diploid tester strain D7. Télécharger l'étude complète

Functional and ultrastructural changes in pseudomonas aeruginosa and staphylococcus aureus cells induced by cinnamomum verum essential oil

Microbial spoilage is the most common cause of food deterioration. Thus, one of the major concerns of the food industry is the control of spoilage and pathogenic organisms. Therefore, a broad range of chemicals that inhibit microbial growth are added to food during manufacture to extend shelf-life and ensure food safety and quality. However, although the effectiveness of traditional preservatives is recognized, their safety has been questioned (Türkoglu 2007). Télécharger l'étude complète