Inhibitory effect of black and red pepper and thyme extracts and essential oils on Enterohemorrhagic Escherichia coli and DNase activity of Staphylococcus aureus

Iranian Journal of Pharmaceutical Research

Volumn 12, Issue 3, 2013, Pages 363-369

  Zarringhalam, Maryam ^a   Zaringhalam, Jalal ^b   Shadnoush, Mehdi ^c   Rezazadeh, Shamsali ^d   Tekieh, Elaheh ^b  

^a Azad University   (Iran)

^b SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^c SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^d AVICENNA RESEARCH INSTITUTE   (Iran)

Author keywords

Black pepper; DNase activity; Escherichia coli O157: H7; Red pepper; Staphylococcus aureus; Thyme

Indexed keywords

BLACK PEPPER EXTRACT; BLACK PEPPER OIL; DEOXYRIBONUCLEASE; RED PEPPER EXTRACT; RED PEPPER OIL; THYME EXTRACT; THYME OIL; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ARTICLE; BLACK PEPPER; ENTEROHEMORRHAGIC ESCHERICHIA COLI; ENTEROPATHOGENIC ESCHERICHIA COLI INFECTION; ENZYME ACTIVITY; MASS FRAGMENTOGRAPHY; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS INFECTION; SWEET PEPPER; THYME;

EID: 84883814885     PISSN: 17350328     EISSN: 17266890     Source Type: Journal    
DOI: None     Document Type: Article

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