Investigation of Chemical Compounds and Evaluation of Toxicity, Antibacterial, and Anti-Inflammatory Activities of Three Selected Essential Oils and Their Mixtures with Moroccan Thyme Honey

Mouna Mekkaoui, El Houcine Bouidida, Hanae Naceiri Mrabti, Ahmed Ouaamr, Learn Han Lee, Abdelhakim Bouyahya, Yahya Cherrah, Katim Alaoui

Research output: Journal PublicationArticlepeer-review

2 Citations (Scopus)

Abstract

Throughout history, honey has been used to treat various diseases. The present work examined and assessed the in vivo anti-inflammatory potential of Moroccan thyme honey and its association with essential oils from three selected plants: Origanum vulgare L.; Mentha spicata L.; Eucalyptus globulus L. The chemical composition of the essential oils was studied, and preliminary toxicity, in vitro anti-inflammatory, and antibacterial tests were conducted. Then the anti-inflammatory effect was determined by applying carrageenan and an experimental trauma-induced paw edema test in rats. The essential oils were rich in phytochemicals and showed significant antibacterial activity against four selected ATCC bacterial strains. The results revealed the significant anti-inflammatory potential of honey and mixtures with essential oils and indicated higher efficiency of mixtures compared to honey alone. It can be concluded that the mixtures of honey and essential oils have advantageous anti-inflammatory effects and may be used for treating different types of inflammation in humans after certain clinical trials.

Original languageEnglish
Article number3141
JournalFoods
Volume11
Issue number19
DOIs
Publication statusPublished - Oct 2022
Externally publishedYes

Keywords

  • anti-inflammatory activity
  • antibacterial activity
  • essential oils
  • honey
  • synergy

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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