Phenolic acids from plant foods can increase or decrease the mutation frequency to antibiotic resistance

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 25, 2007, Pages 10183-10186

  Birošová, Lucia ^a   Mikulášová, Mária ^a   Vaverková, Štefánia ^b  

^a SLOVAK UNIVERSITY OF TECHNOLOGY   (Slovakia)

^b Physics and Informatics   (Slovakia)

Author keywords

Antibiotic resistance; Antimutagen; Ciprofloxacin; Phenolic acids; Vanillic acid

Indexed keywords

CIPROFLOXACIN; COUMARIC ACID; HYDROXYBENZOIC ACID DERIVATIVE;

ANTIBIOTIC RESISTANCE; ARTICLE; CHEMISTRY; DRUG EFFECT; GENETICS; MUTATION; PLANT; SALMONELLA TYPHIMURIUM;

CIPROFLOXACIN; COUMARIC ACIDS; DRUG RESISTANCE, BACTERIAL; HYDROXYBENZOIC ACIDS; MUTATION; PLANTS, EDIBLE; SALMONELLA TYPHIMURIUM;

SALMONELLA ENTERICA; SALMONELLA ENTERICA SUBSP. ENTERICA SEROVAR TYPHIMURIUM;

EID: 38049011877     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072009r     Document Type: Article

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