Anti-Helicobacter pylori and urease inhibitory activities of resveratrol and red wine

Food Research International

Volumn 44, Issue 4, 2011, Pages 964-969

  Paulo, Luísa ^a   Oleastro, Mónica ^b   Gallardo, Eugenia ^a   Queiroz, João António ^a   Domingues, Fernanda ^a  

^a UNIVERSITY OF BEIRA INTERIOR   (Portugal)

^b NATIONAL INSTITUTE OF HEALTH DR RICARDO JORGE   (Portugal)

Author keywords

Helicobacter pylori; Resveratrol; Urease; Wine

Indexed keywords

ALTERNATIVE APPROACH; ANTIBACTERIAL PROPERTIES; ANTIMICROBIAL PROPERTY; BIOLOGICALLY ACTIVE COMPOUNDS; CONCENTRATION-DEPENDENT; HELICOBACTER PYLORI; INHIBITORY ACTIVITY; INHIBITORY EFFECT; KINETIC ANALYSIS; MINIMUM INHIBITORY CONCENTRATION; NATURAL PRODUCTS; NATURAL SOURCES; RED WINE; RESVERATROL; UREASE; UREASE ACTIVITY; VIRULENCE FACTORS;

BIOACTIVITY;

WINE;

HELICOBACTER PYLORI;

EID: 79955591155     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.02.017     Document Type: Article

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