9 research outputs found
Qualidade pós-colheita de frutos de tomateiro submetidos a preparados em altas diluições
Full text linkEffect of chlorogenic acid on the phase transition in phospholipid and phospholipid/cholesterol membranes
Get PDFEffects of Pulsed Magnetic Field on the Hemolysis of Erythrocytes Exposed to Oxidative Stress
No full textAssessment of the cytotoxic activity and the reduction power of Limoniastrum feei Girard (Batt.): a medicinal plant from Algerian Sahara
No full textChemical Characterization, Antioxidant Activity and Cytotoxicity of the Unconventional Food Plants: Sweet Potato (Ipomoea batatas (L.) Lam.) Leaf, Major Gomes (Talinum paniculatum (Jacq.) Gaertn.) and Caruru (Amaranthus deflexus L.)
No full textContents of constituents and antioxidant activity of seed and pulp extracts of Annona coriacea and Annona sylvatica
No full textOptimization of the extraction of antioxidant phenolic compounds from grape pomace using response surface methodology
No full textEffects of oral administration of common antioxidant supplements on the energy metabolism of red blood cells. Attenuation of oxidative stress-induced changes in Rett syndrome erythrocytes by CoQ10
No full textAntimicrobial potential of wild edible herbaceous species
No full textNatural products, either as pure compounds or as standardized extracts, provide unlimited opportunities to control microbial growth, owing to their chemical composition and diversity. Many herb and spice extracts possess antimicrobial activity against a range of bacteria, yeast, and moulds. Because of their antimicrobial properties, they could be very useful, either as food preservatives or as natural biopesticides. In particular, extracts from wild edible herbaceous species are rich in phenolic compounds. A wide variety of phenolics derived from herbs and spices possesses potent biological activities contributing to their effect against spoilage microorganisms. Many studies have pointed out the antimicrobial properties of certain classes of phenolic compounds, such as hydroxybenzoic, coumaric, and caffeic acid derivatives, flavonoids and coumarins, catechin, epicatechin, proanthocyanidins, and tannins. Moreover, some authors studied the relationship between molecular structure and antimicrobial activity of some phenolic compounds. The antimicrobial activity of polyphenols is principally due to inhibition of some important cellular functions (nucleic acid synthesis, cytoplasmatic membrane functionality, etc.) and to disruption of membrane integrity with consequent leakage of cellular contents. This chapter reviews the most important phenol-rich wild edible herbaceous species known within the Mediterranean area, highlighting the relationship between phenolic composition and antimicrobial activity of their extracts. Moreover, the problem of standardization and safety of plant extracts is analyzed in the light of the latest literature
