A review of the current evidence of fruit phenolic compounds as potential antimicrobials against pathogenic bacteria

Author:

Lima M.C.,Paiva de Sousa C.,Fernandez-Prada C.,Harel J.,Dubreuil J.D.,de Souza E.L.

Funder

CAPES

FAPESP

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference56 articles.

1. Resources and biological activities of natural polyphenols;Li;Nutrients,2014

2. Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects;Zhang;Curr. Opin. Food Sci.,2016

3. A.S. dos Santos, N.M.L. Massa, J.L. de Brito Alves, Potential interactions among phenolic compounds and probiotics for mutual boosting of their health-promoting properties and food functionalities – a review;de Souza;Crit. Rev. Food Sci. Nutr.,2018

4. Grape Phytochemicals and Associated Health Benefits;Yang;Crit. Rev. Food Sci. Nutr.,2013

5. Polyphenols of mulberry fruits as multifaceted compounds: compositions, metabolism, health benefits, and stability—a structural review;Khalifa;J. Funct. Foods,2018

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