Significance of Inhibitory effect
The inhibitory effect refers to the ability of various substances, particularly phytochemicals and plant extracts, to impede biological processes or inhibit the growth of microorganisms. This includes extracts like Trachyspermum ammi and Aegle marmelos showcasing significant antimicrobial properties against fungi and other pathogens. The concept encompasses a range of mechanisms, from reducing inflammation and microbial activity to inhibiting specific enzyme functions. Overall, the term highlights the potential of natural extracts as effective agents in preventing the proliferation of harmful organisms.
Synonyms: Suppressive effect, Deterrent effect
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The concept of Inhibitory effect in scientific sources
The "Inhibitory effect" describes how substances like black tea, Neem, and Aloe vera can reduce harmful biological activities, such as salivary amylase's role in dental issues and matrix metalloproteinases' contribution to periodontal degradation.
From: The Malaysian Journal of Medical Sciences
(1) This is an effect where a specific substance has been shown to reduce the expression of certain substances in a study.[1] (2) The ability of a substance to prevent or reduce a process, such as the growth of bacteria, and is often evaluated in antibacterial studies.[2] (3) Extracts from T. catappa leaves and other Terminalia spp. have shown these against several pathogenic bacteria.[3] (4) The effect of UCMSC on gliomas may be due to the diverse miRNAs within UCMSC’s extracellular vesicles, affecting the signal cascade pathway of the glioma.[4]