Recent advances in understanding the antibacterial properties of flavonoids.

By Tim Cushnie, A. J. Lamb. International Journal of Antimicrobial Agents, 2011

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Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models (2019, background): “Several authors explained this activity by the modification in permeability of cell membranes, the changes in various intracellular functions induced by hydrogen binding of the phenolic compounds to enzymes or by the modification of the cell wall rigidity with integrity losses due to different inter”
Alkaloids: an overview of their antibacterial, antibiotic-enhancing and antivirulence activities. (2014, background): “[109] Cushnie TPT, Lamb AJ.”
Antimicrobial activity of plant-food by-products: A review focusing on the tropics (2016, background): “Their action mechanism is the inhibition of several bacterial virulence factors: quorum-sensing signal receptors, enzymes, and toxins (Cushnie and Lamb, 2011).”
Dietary flavonoid aglycones and their glycosides: Which show better biological significance? (2015, background): “Progress in anti-inflammation and antibacterial properties of flavonoids has been evaluated by Gonzalez et al. (2011) and Cushnie and Lamb (2011).”