Black pepper fruit (Piper nigrum L.) as antibacterial agent: A mini-review
| Autor: | Emad M. Abdallah, Wail E. Abdalla |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0106 biological sciences
Fungal protein Piper Pungency biology Traditional medicine food and beverages 04 agricultural and veterinary sciences biology.organism_classification Antimicrobial 040401 food science 01 natural sciences Mycotoxicology 0404 agricultural biotechnology 010608 biotechnology Pepper Antibacterial activity Antibacterial agent |
| Zdroj: | Journal of Bacteriology & Mycology: Open Access. 6 |
| ISSN: | 2469-2786 |
| DOI: | 10.15406/jbmoa.2018.06.00192 |
| Popis: | Natural products have been a rich source of bioactive compounds some of these compounds showed significant antibacterial activity Black pepper fruit Piper nigrum L is one of the most famous pungency and flavor spices in the world it is known as the king of spices However its benefit is not restricted on food seasoning It has numerous bioactive effects on the human body One of these benefits is its noticeable antibacterial activity This mini review summarizes the findings of scientific studies on the antibacterial activity of black pepper fruit against gram negative and gram positive bacteria highlights the methods used for testing the antibacterial activity and the best solvent for extraction of the plant The findings validate the use of this spice in traditional medicine and recommend it as a source of innovative therapeutic agents against food borne pathogens and infectious diseases |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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