Phenolic constituents, antioxidant and antimicrobial activities of rosy garlic (Allium roseum var. odoratissimum)

Journal of Functional Foods

Volumn 4, Issue 2, 2012, Pages 423-432

  Dziri, Selma ^a   Hassen, Imed ^a   Fatnassi, Saloua ^a   Mrabet, Yassine ^a   Casabianca, Hervé ^b   Hanchi, Belgacem ^c   Hosni, Karim ^a  

^a Institut National de Recherche et d'Analyse Physico Chimique Tunis   (Tunisia)

^b CNRS   (France)

^c FACULTÉ DES SCIENCES DE TUNIS   (Tunisia)

Author keywords

Allium roseum var. odoratissimum; Antibacterial activity; Antioxidant activity; Flavonoid glycosides; HPLC PDA MS

Indexed keywords

ALLIUM; ALLIUM ROSEUM; ALLIUM SATIVUM; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS; ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS;

EID: 84860328667     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2012.01.010     Document Type: Article

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