Antimicrobial properties of tannins
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Summary
Tannin toxicity for fungi, bacteria and yeasts is reviewed and compared to toxicity of related lower molecular weight phenols and the dependence of toxicity on tannin structure is examined.
- Type
- article
- Published
- 1991-01-01
- Cited by
- 2,385
- References
- 115
- OpenAlex
- https://openalex.org/W2094199486
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:86797546
Keywords
Tannin, Antimicrobial, Hydrolyzable Tannin, Chemistry, Phenols
References
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- Anti-fungal effects of cocoa tannin on the witches' broom pathogen Crinipellis perniciosa
- Production of Tannase and Degradation of Chestnut Tannin by Bacteria
- TANNIC ACID FERMENTATION. I
- Principles of Fungicidal Action
- Inhibition and destruction of the microbial cell
- Affinity of Procyanidins (Condensed Tannins) from the Bark of Rhaphiolepis umbellata for Proteins
- ASTRINGENCY OF FRUITS AND FRUIT PRODUCTS IN RELATION TO PHENOLIC CONTENT.
- Iron-binding Proteins in Milk and Resistance to Escherichia coli Infection in Infants
- Bacteria Degrading Tannic Acid and Related Compounds
- Tannins of Rosaceus Medicinal Plants. V. : Hydrolyzable Tannins with Dehydrodigalloyl Group from Rosa laevigata MICHX.
- EFFECT OF WATER EXTRACTS OF CAROB PODS, TANNIC ACID, AND THEIR DERIVATIVES ON THE MORPHOLOGY AND GROWTH OF MICROORGANISMS.
- C-ring cleavage of flavonoids by human intestinal bacteria
- Enzymic oxidation of catechin to a polymer structurally related to some phlobatannins.
- Some biologically active tannins of Nuphar variegatum
- INHIBITION OF DECOMPOSITION OF CELLULOSE AND SOME OTHER CARBOHYDRATES BY TANNIN
- Flavonoid Biocides: Wood Preservatives Based on Condensed Tannins
- ENHANCEMENT OF THE BACTERICIDAL ACTIVITY OF A PEROXIDASE SYSTEM BY PHENOLIC COMPOUNDS
- Astringency in fruits. I. Microbial degradation of catechin.
- Tannins and related compounds. Part 26. Isolation and structures of stenophyllanins A, B, and C, novel tannins from Quercus stenophylla
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- Plant Products as Antimicrobial Agents
- Randomised trial of cranberry-lingonberry juice and Lactobacillus GG drink for the prevention of urinary tract infections in women
- Systematic synthesis of four epicatechin series procyanidin trimers and their inhibitory activity on the Maillard reaction and antioxidant activity.
- CONTENTS OF SOLUBLE, CELL-WALL-BOUND AND EXUDED PHLOROTANNINS IN THE BROWN ALGA Fucus vesiculosus, WITH IMPLICATIONS ON THEIR ECOLOGICAL FUNCTIONS
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- Iron bioavailability and consumer acceptability of extruded common bean (Phaseolus vulgaris) flour
- Wine phenolic compounds influence the production of volatile phenols by wine‐related lactic acid bacteria
- Effect of pH on Anti-Rotavirus Activity by Comestible Juices and Proanthocyanidins in a Cell-Free Assay System
- Klebsiella sp. strain C2A isolated from olive oil mill waste is able to tolerate and degrade tannic acid in very high concentrations.
- Direct Anthelmintic Effects of Condensed Tannins from Diverse Plant Sources against Ascaris suum
- Essential oils and crude extracts from Chrysanthemum trifurcatum leaves, stems and roots: chemical composition and antibacterial activity.
- Inactivation of pathogens during aerobic composting of fresh and aged dairy manure and different carbon amendments.
- Natural Products: An Alternative to Conventional Therapy for Dermatophytosis?
- Dietary Euphorbia hirta Extract Improved the Resistance of Sharptooth Catfish Clarias gariepinus to Aeromonas hydrophila.
- Total phenolic content, antioxidant and antimicrobial activities of Blepharis edulis extracts
- Effect of oregano essential oil and tannic acid on storage stability and quality of ground chicken meat
- Phenolics of the Inner Bark of Silver Birch: Characterization and Intraspecific Variation
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