Antimicrobial Effect of Phytochemicals from Edible Plants

Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with...

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Autores principales:	Efrat Hochma, Ludmila Yarmolinsky, Boris Khalfin, Marina Nisnevitch, Shimon Ben-Shabat, Faina Nakonechny
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antimicrobials phytochemicals photosensitizers edible plants food disinfection food conservation Chemical technology TP1-1185 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/852bd794a2ca42ee89b88b4cf86fcbf4
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spelling	oai:doaj.org-article:852bd794a2ca42ee89b88b4cf86fcbf42021-11-25T18:52:14ZAntimicrobial Effect of Phytochemicals from Edible Plants10.3390/pr91120892227-9717https://doaj.org/article/852bd794a2ca42ee89b88b4cf86fcbf42021-11-01T00:00:00Zhttps://www.mdpi.com/2227-9717/9/11/2089https://doaj.org/toc/2227-9717Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.Efrat HochmaLudmila YarmolinskyBoris KhalfinMarina NisnevitchShimon Ben-ShabatFaina NakonechnyMDPI AGarticleantimicrobialsphytochemicalsphotosensitizersedible plantsfood disinfectionfood conservationChemical technologyTP1-1185ChemistryQD1-999ENProcesses, Vol 9, Iss 2089, p 2089 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antimicrobials phytochemicals photosensitizers edible plants food disinfection food conservation Chemical technology TP1-1185 Chemistry QD1-999
spellingShingle	antimicrobials phytochemicals photosensitizers edible plants food disinfection food conservation Chemical technology TP1-1185 Chemistry QD1-999 Efrat Hochma Ludmila Yarmolinsky Boris Khalfin Marina Nisnevitch Shimon Ben-Shabat Faina Nakonechny Antimicrobial Effect of Phytochemicals from Edible Plants
description	Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.
format	article
author	Efrat Hochma Ludmila Yarmolinsky Boris Khalfin Marina Nisnevitch Shimon Ben-Shabat Faina Nakonechny
author_facet	Efrat Hochma Ludmila Yarmolinsky Boris Khalfin Marina Nisnevitch Shimon Ben-Shabat Faina Nakonechny
author_sort	Efrat Hochma
title	Antimicrobial Effect of Phytochemicals from Edible Plants
title_short	Antimicrobial Effect of Phytochemicals from Edible Plants
title_full	Antimicrobial Effect of Phytochemicals from Edible Plants
title_fullStr	Antimicrobial Effect of Phytochemicals from Edible Plants
title_full_unstemmed	Antimicrobial Effect of Phytochemicals from Edible Plants
title_sort	antimicrobial effect of phytochemicals from edible plants
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/852bd794a2ca42ee89b88b4cf86fcbf4
work_keys_str_mv	AT efrathochma antimicrobialeffectofphytochemicalsfromedibleplants AT ludmilayarmolinsky antimicrobialeffectofphytochemicalsfromedibleplants AT boriskhalfin antimicrobialeffectofphytochemicalsfromedibleplants AT marinanisnevitch antimicrobialeffectofphytochemicalsfromedibleplants AT shimonbenshabat antimicrobialeffectofphytochemicalsfromedibleplants AT fainanakonechny antimicrobialeffectofphytochemicalsfromedibleplants
_version_	1718410599337033728

Antimicrobial Effect of Phytochemicals from Edible Plants

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