Chemical composition, oral toxicity and antimicrobial activity of Iranian propolis

Food Chemistry

Volumn 103, Issue 4, 2007, Pages 1097-1103

  Mohammadzadeh, Shiva ^a   Shariatpanahi, Mohammad ^a   Hamedi, Manoochehr ^b   Ahmadkhaniha, Reza ^a   Samadi, Nasrin ^a   Ostad, Seyed Nasser ^a  

^a TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Antimicrobial activity; Chemical compounds; Oral toxicity; Propolis

Indexed keywords

ALCOHOL; PROPOLIS;

ANIMAL EXPERIMENT; ANIMAL TISSUE; ANTIBACTERIAL ACTIVITY; ANTIFUNGAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; GAS CHROMATOGRAPHY; GRAM POSITIVE BACTERIUM; HISTOPATHOLOGY; HONEYBEE; IRAN; MALE; MASS SPECTROMETRY; NONHUMAN; RAT; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS; TOXICITY TESTING; TRADITIONAL MEDICINE;

ANIMALIA; BACTERIA (MICROORGANISMS); FUNGI; POSIBACTERIA; RATTUS; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS;

EID: 33947521601     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.10.006     Document Type: Article

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