English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

The antibacterial activities of peppermint oil and its 53 constituents against Escherichia coil were examined in a preliminary screening test. Peppermint oil and 15 of its constituents had significant bactericidal activity against non-pathogenic E. coil and enterohemorrhagic E. coil O157: H7. Polyphenols from green tea and four catechins from green tea also had antibacterial activity aganist E. coil O157: H7 in liquid culture medium. Peppermint oil and three of its constituents, namely, menthol, menthone and neomenthol, killed the bacteria within one hour at concentrations above 400 μ g/ml in phosphate-buffered saline. Polyphenols from green tea showed bacteriostatic activity in the culture medium, and bactericidal activity in PBS. This latter effect only became evident after several hours. A synergistic effect was observed for peppermint oil and for menthol when combined with green-tea polyphenols. These results suggest that the antibacterial activities of peppermint oil and green-tea polyphenols might involve different mechanisms and combinations of peppermint oil or the active constituents of peppermint oil with green-tea polyphenols might be useful as natural antibacterial agents against E. coil 0157: H7.

The Antibacterial Activities of Peppermint Oil and Green Tea Polyphenols, Alone and in Combination, against Enterohemorrhagic Escherichia coli.