This review presents the comprehensive knowledge about the bidirectional relationship
between polyphenols and the gut microbiome. The first part is related to polyphenols' …

Oxidative processes and meat spoilage bacteria are major contributors to decreasing the
shelf‐life of meat and meat products. Oxidative processes occur during processing, storage …

Cereal grains represent one of the major sources of human food and nowadays, their
production has increased to fulfill the needs of the world's population. Among whole grains …

Phenolic compounds and extracts with bioactive properties can be obtained from many
kinds of plant materials. These natural substances have gained attention in the food …

Polyphenolic compounds are plant nutraceuticals showing a huge structural diversity,
including chlorogenic acids, hydrolyzable tannins, and flavonoids (flavonols, flavanones …

Decreased antimicrobial efficiency has become a global public health issue. The paucity of
new antibacterial drugs is evident, and the arsenal against infectious diseases needs to be …

There is a growing body of evidence that flavonoids show antibacterial activity against both
Gram-positive and Gram-negative bacteria. The mechanisms of action of phenolic …

In recent years, the search for natural plant-based antimicrobial compounds as alternatives
to some synthetic food preservatives or biocides has been stimulated by sanitary …

Objective (s): Gallic acid is a natural phenolic compound found in several fruits and
medicinal plants. It is reported to have several health-promoting effects. This review aims to …

The increased resistance of pathogenic microorganisms is frequently attributed to the
extreme and inadequate use of antibiotics and transmission of resistance within and …