Antimicrobial activity of species Zingiber officinale Roscoe and Alpinia purpurata (Vieill.) K. Schum. (Zingiberaceae) - Review

The functionality of nutraceutical foods is attributed to their bioactive compounds. These compounds are widely produced by plants, such as phenolic compounds, which have antioxidant activity and/or antimicrobial activity, acting against damage to macromolecules such as lipids, proteins, and nucleic...

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Detalhes bibliográficos
Publicado no:Semina: Ciências Agrárias
Main Authors: Andréia Assunção Soares, Ezilda Jacomassi, Rosana da Mata, Karoline Franciani Cardoso Lopes, Jessé Lahos Borges, Ulisses de Pádua Pereira, Ricardo de Melo Germano, Luciana Kazue Otutumi, Lisiane de Almeida Martins, Daniela Dib Gonçalves
Formato: Artigo
Idioma:Inglês
Publicado em: Universidade Estadual de Londrina 2018
Assuntos:
Agrociencias
Spices
Pathogenic Bacteria
Bioactive Compounds
Medicinal Potential
Antimicrobial Agents
Acesso em linha:https://www.redalyc.org/articulo.oa?id=445759824040
https://www.redalyc.org/journal/4457/445759824040/
https://www.redalyc.org/journal/4457/445759824040/html/
https://www.redalyc.org/journal/4457/445759824040/445759824040.epub
https://www.redalyc.org/journal/4457/445759824040/movil
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