| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8749449 | Microbial Pathogenesis | 2018 | 11 Pages |
Abstract
This review describes the antibacterial effects of cinnamon and its constituents, such as cinnamaldehyde and cinnamic acid, against pathogenic Gram-positive and Gram-negative bacteria. The review also provides an overview of the current knowledge of the primary modes of action of these compounds as well as the synergistic interactions between cinnamon or its constituents with known antibacterial agents. This information will be useful in improving the effectiveness of therapeutics based on these compounds.
Keywords
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Authors
N.G. Vasconcelos, J. Croda, S. Simionatto,