Ars Pharmaceutica. Facultad de Farmacia de Granada

Actividad Antimicrobiana de Cuminum cyminum L.

Antimicrobial Activity of Cuminum cyminum L.

DE M 1, DE AK 2, MUKHOPADHYAY R 3, BANERJEE AB 1 * Y MIRÓ M 4

1 Department of Biochemistry, University College of Science, 35 Ballygunge Circular Road, Calcutta 700 019, India.

2 Indian Science Congress Association, 14 Dr Biresh Guha Street, Calcutta 700 014, India.

3 Medicinal Chemistry Division, Indian Institute of Chemical Biology, 4 Raja S C Mullick Road,
Calcutta 700 032, India (*Corresponding author).

4 Department of Pharmacology, Faculty of Pharmacy, University of Granada, 18071- Granada, Spain.

Ars Pharmaceutica; 44(3), pag 257-269 (2003)

RESUMEN

El comino (Cuminum cyminum) es un ingrediente habitual en la comida india. Ha sido usado desde hace mucho tiempo en la medicina tradicional para curar la diarrea, dispepsia y trastornos gástricos, así como agente antiséptico. Estudios realizados en nuestro laboratorio han mostrado que el comino tiene una potente actividad antimicrobiana sobre diversas especies de bacterias y hongos, tanto patógenas como no patógenas. Los estudios químicos realizados indican que la mayor parte de esta actividad antimicrobiana es debida al cuminaldehido [p-isopropil benzaldehido] presente en el fruto desecado de esta planta. Los estudios de concentración mínima inhibitoria (CMI) con el cuminaldehido aislado (comparado con el cuminaldehido patrón) indican que es efectivo sobre diferentes microorganismos, incluyendo cepas de bacterias, levaduras y hongos.


ABSTRACT

Cumin (Cuminum cyminum) is a widely used ingredient in Indian food. It has been used for a very long time in traditional medicine in the treatment of diarrhoea, dyspepsia and gastric disorders, and as an antiseptic agent. Studies carried out at our laboratory have shown that cumin has powerful antimicrobial properties against diverse species of bacteria and fungi, as much in the case of pathogens as in non-pathogens. The chemical studies carried out indicate that the greater part of this antimicrobial activity may be attributed to the cuminaldehyde [p-isopropil benzaldehyde] that is present in the dried fruit of this plant. Minimum inhibitory concentration studies (MIC) with isolated cuminaldehyde (compared with standard cuminaldehyde) indicate that it is effective upon different microorganisms, including bacterial strains, yeasts and fungi.


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