The in vitro antibacterial activity of dietary spice and medicinal herb extracts.
By Bin Shan, Yi-Zhong Cai, J. Brooks, H. Corke. Journal of food microbiology, 2007
937 citations recorded by the source corpus.
Subfields: Biochemistry, Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/ed253d8a87455022773ae67587afa6e725707733
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Citations in the corpus
- Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. (2012, neutral): “…Negi and Jayaprakasha, 2001, 2004; Negi et al., 1999, 2003a, 2003b, 2005, 2008, 2010; Nimri et al., 1999; Rauha et al., 2000; Shapoval et al., 1994; Shan et al., 2007, 2009; Silva et al., 1996; Suresh Kumar et al., 2010; Tornuk et al., 2011; Zeng et al., 2012), and thousands of compounds have been…”
- Antimicrobial activity of pomegranate (Punica granatum L.) fruit peels. (2009, background): “The antimicrobial activity of the polyphenols, tannins and flavonoids, is well documented (Ahmad and Beg, 2001; Machado et al., 2003; Naz et al., 2007; Shan et al., 2007).”
- Evaluation of Antimicrobial Activities of Commercial Herb and Spice Extracts Against Selected Food-Borne Bacteria (2013, positive): “…mechanisms for energy production and metabolism, disruption of the proton motive force, destruction or inactivation of genetic material (Cox et al., 1998; Kim et al., 1995; Ultee, Bennik, & Moezelaar, 2002), with some mechanisms following on as a consequence of other mechanisms (Shan et al., 2007).”
- Antimicrobial activity of some plant extracts against bacterial strains causing food poisoning diseases (2017, background): “Gupta et al. (2010) investigated antibacterial activity of five ethanolic and aqueous plant extracts against S. aureus, Pseudomonas aeruginosa and Bacillus subtilis and their results showed that the ethanolic extracts of four plants (Achyranthes aspera, Cynodon dacynodon dactylon, Lantana camara and”
- Screening of antibacterial activity in marine green, red and brown macroalgae from the western coast of Libya (2013, background): “Presence of flavonoids and alkaloids in most tested algae is interesting because of their possible use as natural additives emerged from a growing tendency to replace synthetic antioxidant and antimicrobials with natural ones [31].”
- An Assessment of the Antioxidant and Antimicrobial Activity of Six Species of Edible Irish Seaweeds (2010, background): “This has put pressure on the food industry and has fuelled research into the discovery of alternative natural antimicrobials (Shan et al., 2007).”