http://www.cnr.it/ontology/cnr/individuo/prodotto/ID321865

Antimicrobial potential of wild edible herbaceous species (Contributo in volume (capitolo o saggio))

Type

Contributo in volume (capitolo o saggio) (Classe)
Prodotto della ricerca (Classe)

Label

Antimicrobial potential of wild edible herbaceous species (Contributo in volume (capitolo o saggio)) (literal)

Anno

2015-01-01T00:00:00+01:00 (literal)

Alternative label

Donato Di Venere, Maria Antonia Gatto, Antonio Ippolito and Vito V. Bianco (2015)
Antimicrobial potential of wild edible herbaceous species
Springer Science+Business Media, New York (Stati Uniti d'America) in Mediterranean Wild Edible Plants - Ethnobotany and Food Composition Tables, 2015
(literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori

Donato Di Venere, Maria Antonia Gatto, Antonio Ippolito and Vito V. Bianco (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#titoloVolume

Mediterranean Wild Edible Plants - Ethnobotany and Food Composition Tables (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#volumeInCollana

in press (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni

D Di Venere, M A Gatto, V V Bianco = CNR - Institute of Sciences of Food Production (ISPA), Via Amendola 122/O, 70126 BARI (Italy); A Ippolito = Department of Soil, Plant, and Food Sciences (DiSSPA) - University of Bari \"Aldo Moro\", Via Amendola 165/A, 70126 BARI (Italy) (literal)

Titolo

Antimicrobial potential of wild edible herbaceous species (literal)

Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#curatoriVolume

Maria Cortes Sánchez-Mata & Javier Tardío (Eds) (literal)

Abstract

Natural products, either as pure compounds or as standardized extracts, provide unlimited opportunities to control microbial growth, owing to their chemical composition and diversity. Many herb and spice extracts possess antimicrobial activity against a range of bacteria, yeasts, and moulds. Due to their antimicrobial properties, they could be very useful, either as food preservatives or as natural bio-pesticides. In particular, extracts from wild edible herbaceous species are rich in phenolic compounds. A wide variety of phenolics derived from herbs and spices possess potent biological activities contributing to their effect against spoilage microorganisms. Many studies have pointed out the antimicrobial properties of certain classes of phenolic compounds, such as hydroxybenzoic, coumaric, and caffeic acid derivatives, flavonoids and coumarins, catechin, epicatechin, proanthocyanidins, and tannins. Moreover, some authors studied the relationship between molecular structure and antimicrobial activity of some phenolic compounds. The antibacterial/antifungal activity of polyphenols is most likely due to the combined effects of their adsorption to cell membranes, with its disruption and subsequent leakage of cellular contents, and the generation of hydroperoxides. This chapter provides a review of the most important phenolic-rich wild edible herbaceous species known within the Mediterranean area, highlighting the relationship between phenolic composition and antimicrobial activity of their extracts. Moreover, the problem of standardization and safety of plant extracts is analyzed on the light of the latest literature information. (literal)

Editore