Review
Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties.
Rounds L, Havens CM, Feinstein Y, Friedman M, Ravishankar S
ReviewJournal of agricultural and food chemistry2012
Research Facts
Plant extracts, spices, and essential oils inactivate Escherichia coli O157:H7 and reduce formation of potentially carcinogenic heterocyclic amines in cooked beef patties.
Rounds L, Havens CM, Feinstein Y, Friedman M, Ravishankar S
Review · Moderate · 2012
Findings

PubMed study on Olea Europaea (Olive) Bud Extract in cosmetics/dermatology

Design
Review
Evidence
Moderate
Journal
Journal of agricultural and food chemistry