Antimicrobial activity, phenolic profile and role in the inflammation of propolis.

TLDR: The phenolic profile, the in vitro antimicrobial activity and effect in the hyaluronidase enzyme of propolis harvested in Portugal was evaluated and Candida albicans was the most resistant and Staphylococcus aureus the most sensitive.

About: This article is published in Food and Chemical Toxicology.The article was published on 2012-05-01 and is currently open access. It has received 206 citations till now. The article focuses on the topics: Propolis & Antimicrobial.

Figures

Table 1 Microorganisms used in the present study to test antimicrobial activity of propolis extacts.

Fig. 1. Palynological spectrum of bee pollen samples. DP – Dominant Pollen (>45%); AP – Acessory Pollen (15–45%); IP – Isolated Pollen (<15%).

Table 2 Concentration (mg/g) of phenolics and flavonoids in propolis extracts from different locations (n = 27).

Fig. 4. Minimum inhibitory concentration (mg/mL) for each place and microorganism. Th of p = 0.05.

Fig. 2. Absorption spectra of the ethanolic pr

Table 3 Minimum Inhibitory Concentration (mg/mL) for the studied microorganisms and relation between the same specie (reference culture and isolated microorganisms), independently of propolis’ origin.