Polyphenols as antimicrobial agents.

By M. Daglia. Current Opinion in Biotechnology, 2012

1,539 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/632a94d63be7eff477680eb18df5d0c221babb7f

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Vilela
2. Peter J. Turnbaugh

In Plant Science

1. A. Vilela

Citations in the corpus

• Antimicrobial activity of plant-food by-products: A review focusing on the tropics (2016, background): “In vitro bacterial growth inhibition Daglia (2012) Phenolics Flavonoids Chalcones S. aureus E. coli –”
• The Production and Delivery of Probiotics: A Review of a Practical Approach (2019, background): “Also, ingredients of plant origin may be rich in polyphenols, which may be antimicrobial [34].”
• Antibacterial Properties of Polyphenols: Characterization and QSAR (Quantitative Structure–Activity Relationship) Models (2019, background): “…of phenolic compounds of slightly higher molecular weight such as phenolic acids, flavonoids, stilbenes, coumarins and quinones still remains limited (Cushnie and Lamb, 2011; Daglia, 2012; Duggirala et al., 2014; Li et al., 2014; Lumbiny et al., 2014; Upadhyay et al., 2014; Fang et al., 2016).”
• Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View (2018, background): “Since the 1990s, resveratrol has been extensively studied in grapes and their derivatives because of its bioactive activities, such as antioxidant, anti-inflammatory, antimicrobial, anticancer, antiaging, cardioprotective effects and inhibition of platelet aggregation [55,56].”
• Dietary Polyphenols Promote Growth of the Gut Bacterium Akkermansia muciniphila and Attenuate High-Fat Diet–Induced Metabolic Syndrome (2015, background): “Two potential mechanisms for the observed impact of polyphenols on the gut microbiota involve their reported antimicrobial and antioxidant (free radical scavenging) effects (48,49).”