Antioxidant and antimicrobial effects of phenolic compounds extracts of Northeast Portugal honey

Food and Chemical Toxicology

Volumn 46, Issue 12, 2008, Pages 3774-3779

  Estevinho, Letícia ^a   Pereira, Ana Paula ^a   Moreira, Leandro ^a   Dias, Luís G ^a   Pereira, Ermelinda ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Antimicrobial activity; Antioxidant activity; Honey; Phenolic compounds

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 4 HYDROXYBENZOIC ACID; AMPICILLIN; CHRYSIN; CINNAMIC ACID; FERRIC ION; FERRICYANIDE; NARINGENIN; PHENOL DERIVATIVE; PINOCEMBRINE;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; CONTROLLED STUDY; DRUG SCREENING; ESCHERICHIA COLI; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HONEY; IN VITRO STUDY; KLEBSIELLA PNEUMONIAE; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PORTUGAL; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS LENTUS;

ANTI-INFECTIVE AGENTS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FREE RADICAL SCAVENGERS; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HONEY; INDICATORS AND REAGENTS; MICROBIAL SENSITIVITY TESTS; OXIDATION-REDUCTION; PHENOLS; PICRATES; PORTUGAL; REFERENCE STANDARDS;

BACILLUS SUBTILIS; ESCHERICHIA COLI; KLEBSIELLA PNEUMONIAE; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS LENTUS;

EID: 55949102607     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2008.09.062     Document Type: Article

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