Antimicrobial properties of phenolic compounds from berries

By R. Puupponen-Pimiä, L. Nohynek, C. Meier, Marja P. Kähkönen, M. Heinonen, A. Hopia, K. Oksman‐Caldentey. Journal of Applied Microbiology, 2001

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Anthocyanins: natural colorants with health-promoting properties. (2010, background): “In a study of the phenolic compounds in eight common Finnish berries, the berry extracts as well as the representative individual phenolic compounds contained in the berries were evaluated against human intestinal bacteria (Puupponen-Pimiä et al. 2001).”
A review of plant-derived essential oils in ruminant nutrition and production (2008, background): “In a study investigating the antibacterial properties in berries, Puupponen-Pimiä et al. (2001) determined that the phenolic compounds cinnamic acid, 3- coumaric acid, caffeic acid, and ferulic acid extracted from various berries (i.e., blueberry, cranberry, raspberry, strawberry, and black…”
The effects of ferulic and salicylic acids on Bacillus cereus and Pseudomonas fluorescens single- and dual-species biofilms (2014, background): “There are studies on the inhibition of planktonic cell growth with phenolic products (Fernández et al., 1996; Puupponen-Pimiä et al., 2001; Cueva et al., 2010; Saavedra et al., 2010).”