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Journal of Medicinal Food 2003

Antibacterial activity of berry fruits used for culinary purposes.

Ní féidir ach le húsáideoirí cláraithe ailt a aistriú
Logáil Isteach / Cláraigh
Sábháiltear an nasc chuig an gearrthaisce
Heather M A Cavanagh
Michael Hipwell
Jenny M Wilkinson

Keywords

Coimriú

Increasing interest in the health benefits of various culinary berries has led to investigation of their antibacterial activity. Commercial raspberry, blackcurrant, cranberry, and blackberry cordials (100% fruit) as well as fresh berries were assessed for their ability to inhibit the growth of various bacteria and the yeast Candida albicans. Three of the six raspberry cordials and the blackcurrant cordial inhibited all 12 bacteria and C. albicans at dilutions of 1:5. Bacteria showed varying susceptibilities to the remaining cordials. All cordials inhibited the growth of Mycobacterium phlei. Of the fresh berries, mulberries and boysenberries did not inhibit any bacteria, and the remaining berries inhibited the growth of varying numbers of bacteria. There was no correlation between gram-positive or gram-negative bacterial status and susceptibility to the berries. It is suggested that the antibacterial activity of these berries may be of benefit as a means of water purification for suspect water supplies or to enhance shelf life when incorporated into food products.

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Clóscríobh symptom nó galar agus léigh faoi luibheanna a d’fhéadfadh cabhrú, luibh a chlóscríobh agus galair agus comharthaí a úsáidtear ina choinne a fheiceáil.
* Tá an fhaisnéis uile bunaithe ar thaighde eolaíoch foilsithe

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