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Exposure to Anacardiaceae Volatile Oils and Their Constituents Induces Lipid Peroxidation within Food-Borne Bacteria Cells

The chemical composition of the volatile oils from five Anacardiaceae species and their activities against Gram positive and negative bacteria were assessed. The peroxidative damage within bacterial cell membranes was determined through the breakdown product malondialdehyde (MDA). The major constitu...

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Detalles Bibliográficos
Autores principales:	Montanari, Ricardo M., Barbosa, Luiz C. A., Demuner, Antonio J., Silva, Cleber J., Andrade, Nelio J., Ismail, Fyaz M. D., Barbosa, Maria C. A.
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2012
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268019/ https://www.ncbi.nlm.nih.gov/pubmed/22893019 http://dx.doi.org/10.3390/molecules17089728

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