Unraveling a mechanism of honey antibacterial action: Polyphenol/H 2O 2-induced oxidative effect on bacterial cell growth and on DNA degradation

Food Chemistry

Volumn 133, Issue 2, 2012, Pages 329-336

  Brudzynski, Katrina ^a   Abubaker, Kamal ^a   Miotto, Danielle ^a  

^a BROCK UNIVERSITY   (Canada)

Author keywords

Fenton reaction; Hydrogen peroxide; MIC 90 of honeys; ORAC; Oxidative stress; Phenolics; Plasmid DNA degradation

Indexed keywords

FENTON REACTIONS; MIC 90 OF HONEYS; ORAC; PHENOLICS; PLASMID DNA;

BIOMOLECULES; DEGRADATION; DNA; FOOD PRODUCTS; HYDROGEN PEROXIDE; LEAD COMPOUNDS; OXIDANTS; OXIDATIVE STRESS; SOLID SOLUTIONS;

PHENOLS;

CATALASE; HYDROGEN PEROXIDE; PLASMID DNA; POLYPHENOL; ANTIINFECTIVE AGENT; DNA;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIOSTASIS; CELL GROWTH; CHEMICAL REACTION; CONTROLLED STUDY; DNA DEGRADATION; FENTON REACTION; GROWTH INHIBITION; HONEY; ANALYSIS; BACTERIUM; GROWTH, DEVELOPMENT AND AGING; METABOLISM; OXIDATION REDUCTION REACTION;

BACTERIA (MICROORGANISMS);

ANTI-BACTERIAL AGENTS; BACTERIA; DNA; HONEY; HYDROGEN PEROXIDE; OXIDATION-REDUCTION; POLYPHENOLS;

EID: 84858294137     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.035     Document Type: Article

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