Antibacterial activity of extracts from some edible plants commonly consumed in Asia.

By N. Alzoreky, K. Nakahara. Journal of food microbiology, 2003

695 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Plant Science

View Paper: https://www.semanticscholar.org/paper/ddf95f8ae995229dbd564b68b9f20f8d16ecb684

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. N. Al-Zoreky
2. Iraj Rasooli
3. R. Meyer
4. T. Mygind
5. N. Benkeblia
6. M. Hyldgaard
7. Abdo Hassoun
8. Ö. Çoban

In Molecular Biology

1. N. Al-Zoreky
2. Iraj Rasooli
3. N. Benkeblia

In Plant Science

1. N. Al-Zoreky
2. Iraj Rasooli
3. R. Meyer
4. T. Mygind
5. N. Benkeblia
6. M. Hyldgaard
7. Abdo Hassoun
8. Ö. Çoban

Citations in the corpus

• Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “Thymol is structurally very similar to carvacrol, having the hydroxyl group at a different position on the phenolic ring (Figure 1).”
• Food Preservation - A Biopreservative Approach (2007, background): “It is well established that essential or volatile oils from plant sources have wide spectra of antimicrobial action (Alzoreky and Nakahara 2002; Packiyasothy and Kyle 2002).”
• Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.) (2014, background): “However, because of consumers’ growing concerns over the safety of foods containing synthetic chemicals, much attention has been paid to use natural antibacterial products for food preservation (Alzoreky & Nakahara, 2003).”
• Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms (2018, background): “For example, the crude extracts of cinnamon, garlic, basil, curry, ginger, sage, mustard, and other herbs exhibit antimicrobial properties against a wide range of Gram-positive and Gram-negative bacteria (Alzoreky and Nakahara, 2003; Castro et al., 2008).”
• Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. (2009, background): “Compared to acetone and methanol, hydrophobic extractants (e.g., n-hexane) afforded inactive extracts of plants (Cowan, 1999; Alzoreky and Nakahara, 2003).”
• Antimicrobial activity of essential oil extracts of various onions (Allium cepa) and garlic (Allium sativum) (2004, background): “Alrozeky and Nakahara (2002) reported weak antibacterial activity of extracts from some edible plants commonly consumed in Asia.”
• Pomegranate peel and fruit extracts: a review of potential anti-inflammatory and anti-infective effects. (2012, background): “Several studies have demonstrated the antimicrobial, antihelminthic, and antioxidant potential of the active ingredients of pomegranate extracts (PoMx), suggesting their preventive and curative role in gastro-mucosal injuries, cancer chemoprevention, ethanol- and acetone-induced ulceration and diabe”
• Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases (2017, background): “The antimicrobial activity exhibited by plant extracts against food poisoning bacteria has been demonstrated by several researchers (Delgado et al., 2004; Alzoreky and Nakahara, 2003; Verma et al., 2012; Akinpelu et al., 2015).”