articleTop 10% cited

Berry phenolics selectively inhibit the growth of intestinal pathogens

Journal of Applied Microbiology · 2005 · Vol. 98(4) · pp. 991–1000

Riitta Puupponen‐Pimiä✉(VTT Technical Research Centre of Finland)Liisa Nohynek(VTT Technical Research Centre of Finland)S. Hartmann-Schmidlin(VTT Technical Research Centre of Finland)M. Kähkönen(University of Helsinki)Marina Heinonen(University of Helsinki)Kaisu Riihinen(University of Eastern Finland)Kirsi‐Marja Oksman‐Caldentey(VTT Technical Research Centre of Finland)

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Abstract

Antimicrobial properties of berries could be utilized in functional foods. Furthermore these compounds would be of high interest for further evaluation of their properties as natural antimicrobial agents for food and pharmaceutical industry.

Phytochemicals and Antioxidant Activities Essential Oils and Antimicrobial Activity Pomegranate: compositions and health benefitsAntimicrobialBerryBacteriaPathogenic bacteriaListeria monocytogenesSalmonellaChemistryFood scienceStaphylococcus aureusBlowing a raspberry

MeSH terms

AnthocyaninsAnti-Bacterial AgentsAntioxidantsCatechinFruitGram-Positive BacteriaHumansIntestinesLactobacillusListeriaMolecular WeightPhenolsPlant ExtractsSalmonellaStaphylococcus

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414

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Interaction between Phenolics and Gut Microbiota: Role in Human Health