Category Archives: Lecithin Enhances Antimicrobial Properties of the Essential Oil, Eugenol

Lecithin Enhances Antimicrobial Properties of the Essential Oil, Eugenol

Lecithin, a natural emulsifier commonly used in processed foods, synergistically enhances the antimicrobial properties of the natural essential oil, eugenol, but only when applied in very small quantities. The research is published in Applied and Environmental Microbiology, a journal of the American Society for Microbiology. “This is the first time that lecithin has been shown to exhibit synergism in combination

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