Antimicrobial Activity of Selected Polyphenols and Capsaicinoids Identified in Pepper (Capsicum annuum L.) and Their Possible Mode of Interaction
Author:
Funder
Erasmus Mundus
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://link.springer.com/article/10.1007/s00284-017-1310-2/fulltext.html
Reference45 articles.
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2. Alvarez MD, Debattista NB, Pappano NB (2006) Synergism of flavonoids with bacteriostatic action against Staphylococcus aureus ATCC 25923 and Escherichia coli ATCC 25922. Biocell 30:39–42
3. Arima H, Ashida H, Danno G (2002) Rutin-enhanced antibacterial activities of flavonoids against Bacillus cereus and Salmonella enteritidis. Biosci Biotech Biochem 66:1009–1014
4. Balasundram N, Sundram K, Sammar S (2006) Phenolic compounds in plants and agri-industrial by-products. Antioxidant activity, occurrence and was active potential uses. Food Chem 1:191–203
5. Barbero GF, Ruiz AG, Liazid A, Palma M, Vera JC, Barroso CG (2014) Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.). Food Chem 153:200–206
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