Inhibitory potential of tea polyphenolics and influence of extraction time against helicobacter pylori and lack of inhibition of beneficial lactic acid bacteria

Journal of Medicinal Food

Volumn 14, Issue 11, 2011, Pages 1321-1329

  Ankolekar, Chandrakant ^a   Johnson, David ^a   Pinto, Marcia Da Silva ^a   Johnson, Kevin ^a   Labbe, Ronald ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

antimicrobial activity; catechins (tea and cocoa antioxidants); high performance liquid chromatography; Lactobacillus (L. acidophilus, L. bulgaricus, and others); polyphenol

Indexed keywords

CAFFEINE; CATECHIN; EPICATECHIN; EPIGALLOCATECHIN; GALLIC ACID; POLYPHENOL DERIVATIVE; PROLINE; PROLINE DEHYDROGENASE; QUERCETIN;

ANTIBACTERIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG EFFECT; DRUG ISOLATION; HELICOBACTER PYLORI; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; NONHUMAN; PRIORITY JOURNAL; TEA;

CAFFEINE; CATECHIN; CELL PROLIFERATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; GALLIC ACID; HELICOBACTER PYLORI; LACTOBACILLUS; OXIDATION-REDUCTION; PLANT EXTRACTS; POLYPHENOLS; PROLINE; PROLINE OXIDASE; QUERCETIN; TEA; TIME FACTORS;

BACTERIA (MICROORGANISMS); HELICOBACTER PYLORI; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; THEOBROMA CACAO;

EID: 80755175220     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2010.0237     Document Type: Article

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