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communis 27 mm compared to Allium ampeloprasum 23 mm. Data about the influence of different solvents for polyphenol extraction on the antibacterial activity were published by Harfouch et al. Studying the effectiveness of methanolic and ethanolic extract of Martricaria aurea L.
aureus 21 mm compared to ethanolic extract. The inhibition is performed via bacterial cell wall damage. Besides the herbs, various medicinal plants demonstrate high polyphenol concentrations [ 18 ].
Hypericum perforatum L. along with four other medicinal plants were investigated for phenolic presence. Recently, the antibacterial activity of methanolic extracts of both flowers and leaves was proved, including wild hypericum collected from Kashmir, Himalaya.
Bactericidal effect of Geranium macrorrhizum was described by Ivancheva et al. This plant is known with its high polyphenol concentrations consisting mainly of flavonoids and tannins and in this particular study water-alcoholic extracts of the plant were investigated.
The tested extracts inhibited the growth of several pathogenic bacteria S. coli , K. pneumonia, and P. Another plant used as medicinal plant, spice and herb — the sanogenous parsley also showed antibacterial properties.
Several classes of polyphenols persist in parsley mostly flavonoids like kaempferol, apigenin and luteolin. According to Tomov et al. coli and B. subtilis see Table 2. Antibacterial activity of polyphenol containing vegetables inhibition zones d in mm against B.
subtilis and E. coli type strains, personal results. The antimicrobial activity of lavandula against Staphylococcus epidermidis was described in detail by Zou et al. The antimicrobial activity of the lavandula phenolic extract was reported by a Moroccan research team [ 23 ].
The authors described that Lavandula inhibits the growth of clinical Listeria monocytogenes and S. aureus isolates from a Moroccan hospital. Georgiev et al. Mihajlova et al. Green tea is also excessive in polyphenols and demonstratie robust antimicrobial action [ 26 ].
Green tea polyphenols consist mainly of flavonoids. Four main catechins were isolated from tea: epicatechin EC , epicatechingallate ECG , epigallocatechin EGC , and epigallocatechingallate EGCG , as reported by Raygaert [ 27 ].
It is important to note that during the initial steaming process of tea production the enzyme polyphenol oxidase is destroyed and thus the polyphenol content is protected.
Catechins of green tea damage the bacterial cell membrane, inhibit the fatty acid synthesis of bacteria and DNA-gyrase during bacterial replication. In the same paper the inhibitory effect of green tea catechins on the binding of Helicobacter pylori to the Toll-like receptor-4 TLR-4 on gastric epithelial cells was described.
Polyphenol abundant fruits also exhibit antibacterial action. In pomegranate juice Pommes granatum L. were obtained caffeic acid, gallic acid and epigallocatechin. Latest substance can be found as prior component also in the green tea. Divyarhree and Kunniah [ 28 ] studied its hydrochloric extract on the oral cavity inhabiting bacteria colonizing the dental plaque.
Noticeable Mediterranean fruits wealthy in polyphenols are olives Olea europea. The general phenolic component responsible for their health beneficial effect is hydroxytyrosol [ 29 ]. Besides its antimicrobial activity, hydroxytyrosol is a superior antioxidant and radical scavenger, which induces apoptosis and arrests the cell cycle in cancer cells.
Usually hydroxytyrosol is renally evacuated. Other phenolic compounds in olives are tyrosol, glycoside oleuropein, oleocanthal, and oleacein. Hydroxytyrosol and oleuropein demonstrated antimicrobial activity [ 30 ] against ATTC bacterial strains and clinical bacterial isolates.
In vitro antibacterial MIC and MBC effect of Sida alba , a polyphenol-containing and typical for India and Arabian peninsula plant was obtained by Konate et al. The antimicrobial activity of fruit extracts was reported by Marinova et al.
The analysis included Pyrus communis , Malus pumila , Prunus domestica , Prunus persica , P. avium , Prunus cerasus vulgaris , Rubus idaeus , Fragraria vesca , Vinis vinifera , Cornus mas , Rubus fruticosus , Viccinum mirtilus, and Ficus carica. mas dogwood — , and the lowest content was demonstrated by P.
Tannins, a common polyphenolic substances in all types of red wines were reported as natural antibacterial substances as well [ 33 ]. aureus and B. subtilis with inhibition zones ranging 13, 17 and to 20 mm [ 34 ]. Polyphenols play synergistic effect when applied in combinations with antibiotics [ 35 , 36 ].
Some authors report antibacterial activity of tomato. Tomato ranks second in world consumption among all vegetables [ 37 ]. Our previous research [ 21 ] showed no significant difference in the effect of raw or cooked tomato products against bacteria.
The antibacterial effect was not a strong one up to 7 mm zone. Seeds of two out of six tomato varieties slightly inhibited the growth of B. subtilis and showed no antibacterial activity against E.
With regular consumption of tomato this activity plays a preventive role against bacterial infections. The inhibition zones were 4—7 mm on agar plates.
These results coincided with the results obtained by Unnisa et al. The elucidation of the low antibacterial activity of tomatoes is related with the low polyphenol concentration in this vegetable. According to Marti et al.
Onions are vegetables with strong antimicrobial activity. The antibacterial activity of garlic Allium sativa was studied by Chen et al. As reported by Tomov et al. subtilis 7 mm. However, Allium cepa , also rich in polyphenols, showed lower antibacterial activity in comparison to garlic [ 21 ] against the tested strains.
Ramos [ 41 ] described A. An interesting finding is that the synthesis of antibacterial substances in Allium sativum and A. cepa occurs intensively in mature onion and garlic, not in the green leafy ones. Moreover, the synthesis of the antibacterial compounds continues when they are stored at room temperature 22°C but stops at refrigerator 5—8°C.
Anthocyanins and flavonols are two flavonoids found out in A. Anthocyanins give the red color of some varieties. Flavonols as quercetin are responsible for the orange-brown onion skin.
More than 25 different flavonols are currently recovered from the onion. One of them — quercetin was ubiquitous in all onion varieties. Cayenne pepper is remarkable with its lofty phenol content [ 42 ].
The authors supplied data that the ripening and cooking processes lead to an increase in the polyphenol concentration in 16 out of 18 studied cultivars.
Chili peppers lead the ranking of antimicrobial activity, as shown by Omolo et al. Our experiments [ 21 ] on cayenne pepper fruits and seeds showed growth inhibition of E.
Smashed pepper tissues showed no antibacterial effect, while the pepper discs demonstrated pronounced antibacterial activity against both E. coli 25 mm and B. subtilis 24 mm. The results of Mariângela et al. An interesting finding was that similarly to tomatoes seeds, pepper seeds exhibited inhibition on the growth of E.
coli 11 mm and B. Data about the antibacterial activity of honey derived polyphenols is discussed by Cianciosi et al. Useful information about the richest dietary sources of polyphenols are available at the Phenol Explorer Database, Rothwell et al.
Selected herbs, spices, fruits and vegetables contain high polyphenol concentrations. aeruginosa , S. aureus , Streptococcus epidermidis, K. pneumoniae , E. coli , L. monocytogenes , Acinetobacter sp. Extraction of polyphenols is challenging and depends on the method, solvent, solvent percentage, temperature of isolation and plant sample.
Plant polyphenolic extracts obtained at 80°C possess higher antibacterial activity compared to those extracted at °C. Numerous herbs, spices, fruits, and vegetables rich in polyphenols are valuable sources of novel highly effective antimicrobial substances.
Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3. Edited by Ramasamy Vijayakumar. Open access peer-reviewed chapter Antibacterial Activity of Plant Polyphenols Written By Galina Satchanska.
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Chapter metrics overview Chapter Downloads View Full Metrics. Impact of this chapter. Abstract This chapter focuses on methods of polyphenol isolation and on the antibacterial activity of different polyphenols found in herbs, spices, fruits and vegetables.
Keywords plant polyphenols isolation antibacterial activity. Introduction The widespread antibiotic resistance in the last 20 years has become one of the biggest worldwide threats to mankind. Table 1. subtilis NIBMCC Inhibition zone d on E. coli NIBMCC 1. Parsley leaves 2 0 2. Tomato seeds 5 0 3.
Cayenne pepper tissue discs 24 25 4. Cayenne pepper seeds 7 11 5. Onion brown skin mature bulbs 27 3 6. Onion red skin mature bulbs 25 3 7. Onion young fresh bulbs 0 0 8. Garlic mature bulbs 7 30 9. Garlic young fresh bulbs 2 0. Table 2. References 1.
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Journal of Indian Society of Periodontology. Gorzynik-Debicka M, Przychodzen P, Cappello F, Kuban-Jankowska A, Gammazza A, Knap N, et al. Potential health benefits of olive oil and plant polyphenols — A Review. Related Journals Anti-Cancer Agents in Medicinal Chemistry. Current Bioactive Compounds.
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Nagasaki Prefectural Institute of Public Health and Environmental Anti-baterial Course of Intermittent fasting and blood sugar control Sciences, Graduate School Polyphenols and anti-bacterial properties Biomedical Sciences, Polyphenols and anti-bacterial properties University. Course of Pharmaceutical Sciences, Graduate School of Prebiotics for improved gut barrier function Sciences, Nagasaki University. The relationship between propertis structure and antibacterial activity of 22 anti-bacteriaal was propertids by using minimum inhibitory concentration MIC as a criterion against 26 species of bacteria which can grow in Mueller—Hinton medium. There was no clear correlation between Gram-staining and bacterial susceptibility to polyphenols, and the extent of the susceptibility was approximately dependent on the species of bacteria. In the same Gram-negative bacteria, the antibacterial activity of the polyphenols against Aeromonas hydrophilaVibrio parahaemolyticus and Vibrio vulnificus was comparatively strong. On the other hand, the activity against 11 species of the Enterobacteriaceae was comparatively weak, and the activity against six species of aerobic bacteria causing plant disease was moderate. Open Polyphenols and anti-bacterial properties peer-reviewed chapter. Submitted: 04 November Reviewed: propedties November Published: 18 January Edited by Ramasamy Vijayakumar and Suresh Selvapuram Sudalaimuthu Raja. com customercare cbspd. This chapter focuses on methods of polyphenol isolation and on the antibacterial activity of different polyphenols found in herbs, spices, fruits and vegetables.
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