Nazzaro Filomena, Fratianni Florinda, Coppola Raffaele, Feo Vincenzo De
Institute of Food Science-National Research Council (CNR-ISA), Via Roma 64, 83100 Avellino, Italy.
DiAAA, Molise University, Via de Sanctis s.n., 86100 Campobasso, Italy.
Pharmaceuticals (Basel). 2017 Nov 2;10(4):86. doi: 10.3390/ph10040086.
Since ancient times, folk medicine and agro-food science have benefitted from the use of plant derivatives, such as essential oils, to combat different diseases, as well as to preserve food. In Nature, essential oils play a fundamental role in protecting the plant from biotic and abiotic attacks to which it may be subjected. Many researchers have analyzed in detail the modes of action of essential oils and most of their components. The purpose of this brief review is to describe the properties of essential oils, principally as antifungal agents, and their role in blocking cell communication mechanisms, fungal biofilm formation, and mycotoxin production.
自古以来，民间医学和农业食品科学就受益于使用植物衍生物，如精油，来对抗各种疾病以及保存食物。在自然界中，精油在保护植物免受可能遭受的生物和非生物攻击方面发挥着重要作用。许多研究人员已经详细分析了精油及其大多数成分的作用方式。本简要综述的目的是描述精油的特性，主要作为抗真菌剂，以及它们在阻断细胞通讯机制、真菌生物膜形成和霉菌毒素产生方面的作用。
