Know for its*Antimicrobial * Antioxidant * Anti-fungal * properties
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Studies of Lemon myrtle oils effectiveness against bacteria and fungi concluded that the plant has potential as an antiseptic, as a surface disinfectant & as an antimicrobial food additive (9). Lemon myrtle shows remarkable functionality as an antimicrobial and anti-fungal product, showing effectiveness against a hospital isolate of methicillin resistant Staphylococcus aureus (MRSA) (1).
Lemon myrtle shows a broad-spectrum activity against food borne human pathogens, common food spoilage bacteria and common food spoilage yeasts and moulds, as well as high anti-oxidant activity (2,3,6,7).
As well as having potential in natural food preservation and as a natural surface cleaning agent, it is currently investigated in the biological control of post harvest diseases in fruits and vegetables (4,5). Lemon myrtle was found to have higher lutein content (6.56 mg/100g DW) than avocado (0.6-1.05mg/100g DW), which is considered to be a primary source of carotenoid important for eye health. It has demonstrated superior antioxidant activity in the oxygen radical absorbance capacity (ORAC) test: (3359.87mol TEq/g DW) with the hydrophilic fraction contributing 56.2 % and the lipophilic fraction 45.8%, due to the high citral content and Vitamin E (21.2 mg/100g DW). A FRAP assay of the same product (1225.3+/-72.2 mol Fe +2/g DW) confirmed high anti oxidant activity. Lemon myrtle is exceptionally rich in Ca and contains 71mg/100g DW Folate (8).