Caffeic acid (CA) is a phenolic compound synthesized by all plant species and is present in
foods such as coffee, wine, tea, and popular medicines such as propolis. This phenolic acid …

This review aims to provide a critical review of the biological performance of natural and
synthetic substances complexed with cyclodextrins, highlighting:(i) inclusion complexes with …

The microorganisms that have developed resistance to available therapeutic agents are
threatening the globe and multidrug resistance among the bacterial pathogens is becoming …

Bacterial strains resistant to antimicrobial treatments, such as antibiotics, have emerged as
serious clinical problems, necessitating the development of novel bactericidal materials …

Biochanin A (BCA) is an isoflavone mainly found in red clover with poor solubility and oral
absorption that is known to have various effects, including anti-inflammatory, estrogen-like …

Biochanin A (BCA), an isoflavone derived from various plants such as chickpea, red clover
and soybean, is attracting increasing attention and is considered to have applications in the …

Bioactive phytochemicals from natural source have gained tremendous interest over several
decades due to their wide and diverse therapeutic activities playing key role as functional …

Biofilm-forming Staphylococcus aureus can easily accumulate on various food contact
surfaces which induce cross-contamination and are difficult to eliminate in the food industry …

Uncontrolled inflammation and failure to resolve the inflammatory response are crucial
factors involved in the progress of inflammatory diseases. Current therapeutic strategies …

Egyptian rice bran was fermented with baker's yeast, and released phenolics were extracted
with aqueous methanol to give fermented rice bran extract (FRBE). The analysis of the FRBE …