Bioprotective properties of seaweeds: In vitro evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content

BACKGROUND: For many years chemical preservatives have been used in food, to act as either antimicrobials or antioxidants or both. In general, consumers regard additive-free foods as safer since preservatives can cause health hazards like asthma and cancer and are suspected to be mutagenic and neuro...

Descripción completa

Detalles Bibliográficos
Autores principales: Devi, Kasi Pandima, Suganthy, Natarajan, Kesika, Periyanaina, Pandian, Shanmugaiahthevar Karutha
Formato: Texto
Lenguaje:English
Publicado: BioMed Central 2008
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2475528/
https://www.ncbi.nlm.nih.gov/pubmed/18613983
http://dx.doi.org/10.1186/1472-6882-8-38

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2475528/
https://www.ncbi.nlm.nih.gov/pubmed/18613983
http://dx.doi.org/10.1186/1472-6882-8-38

Ejemplares similares