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Antimicrobial Properties of Flavonoids

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Book cover Dietary Phytochemicals and Microbes

Abstract

Flavonoids are a class of plant constituents that have received increasing interest over the last decades. This chapter deals with the antimicrobial activity of some natural flavonoids or extracts rich in these constituents reported in the literature during the last 5 years.

An introduction explains briefly the chemical structure of this class of natural compounds, their biosynthesis, plant sources and health benefits. Then the most significant articles from the scientific literature are reported, divided into two sections: studies on flavonoids with antibacterial and antifungal activities, respectively. In each paragraph the papers are listed according to the chemical complexity of the flavonoid structures, from the simplest to the most complex ones, both aglicones and glycosides and often gathering together the articles according to the main microbial target. A paragraph on the antimicrobial activity of combination of different flavonoids or between flavonoids and antibiotics (synergic effect) is also present. For many of the flavonoids cited the MIC values of their activity were also reported.

The chemical structure of the majority of the compounds cited in the chapter are pictured in figures; tables have been compiled summarising the most important information reported in this chapter.

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Authors and Affiliations

  1. Dipartimento di Scienze Farmaceutiche, Università di Pisa, Pisa, Italy

    Luisa Pistelli & Irene Giorgi

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  1. Luisa Pistelli
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  2. Irene Giorgi
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Correspondence to Luisa Pistelli .

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  1. of Animal and Fishery Sciences, Department of Animal Nutrition, West Bengal University, Kshudiram Bose Sarani 37, Belgachia, Kolkata, 700 037, India

    Amlan K. Patra

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Pistelli, L., Giorgi, I. (2012). Antimicrobial Properties of Flavonoids. In: Patra, A. (eds) Dietary Phytochemicals and Microbes. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-3926-0_2

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