Exploring the therapeutic potential of cinnamon and clove essential oils for mitigating foodborne diseases: bioactivity and molecular interactions

Abstract

Foodborne diseases remain a global concern due to their widespread impact on public health. Contaminated food can lead to outbreaks of illness that affect millions of people each year, leading to significant economic burdens and strain on healthcare systems. This study delves into the potential of cinnamon and clove essential oils to combat foodborne diseases. Essential oils extracted via the Soxhlet method using ethanol as solvent, these oils exhibit potent antibacterial, anti-inflammatory, antioxidant and anticancer properties. Gas chromatography-mass spectrometry analysis was performed to analyze the chemical constituents in both essential oils. Employing the Lipinski rule, bioactive compounds are screened and docked against a viral replication responsible protein of norovirus and the neurotoxin (botulinum toxin) of Clostridium botulinum both responsible for severe foodborne illnesses. Acetyleugenol demonstrates strong binding affinity, while the pyrimidine derivative from cinnamon sourced from Mbeya, Tanzania forms pi-sulfur interactions with both target molecules. This research emphasizes how essential oils confront foodborne diseases, granting valuable perspectives on potential compounds for extended examination and therapeutic interventions.