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

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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Bibliographic Details
Main Authors: Ricardo M. Montanari, Luiz C. A. Barbosa, Antonio J. Demuner, Cleber J. Silva, Nelio J. Andrade, Fyaz M. D. Ismail, Maria C. A. Barbosa
Format: Article
Language:English
Published: MDPI AG 2012-08-01
Series:Molecules
Subjects:
essential oils
<em>δ</em>-3-carene
Anacardiaceae
antibacterial activity
lipid peroxidation
Online Access:http://www.mdpi.com/1420-3049/17/8/9728

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