Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review
Polyphenols (PPs) are recognized as bioactive compounds and antimicrobial agents, playing a critical role in enhancing food safety, preservation, and extending shelf life. The antimicrobial effectiveness of PPs has different molecular and biological reasons, predominantly linked to their hydroxyl gr...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-02-01
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| Series: | Antioxidants |
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| Online Access: | https://www.mdpi.com/2076-3921/14/2/200 |
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| author | Luca De Rossi Gabriele Rocchetti Luigi Lucini Annalisa Rebecchi |
| author_facet | Luca De Rossi Gabriele Rocchetti Luigi Lucini Annalisa Rebecchi |
| author_sort | Luca De Rossi |
| collection | DOAJ |
| description | Polyphenols (PPs) are recognized as bioactive compounds and antimicrobial agents, playing a critical role in enhancing food safety, preservation, and extending shelf life. The antimicrobial effectiveness of PPs has different molecular and biological reasons, predominantly linked to their hydroxyl groups and electron delocalization, which interact with microbial cell membranes, proteins, and organelles. These interactions may reduce the efficiency of metabolic pathways, cause destructive damage to the cell membrane, or they may harm the proteins and nucleic acids of the foodborne bacteria. Moreover, PPs exhibit a distinctive ability to form complexes with metal ions, further amplifying their antimicrobial activity. This narrative review explores the complex and multifaceted interactions between PPs and foodborne pathogens, underlying the correlation of their chemical structures and mechanisms of action. Such insights shed light on the potential of PPs as innovative natural preservatives within food systems, presenting an eco-friendly and sustainable alternative to synthetic additives. |
| format | Article |
| id | doaj-art-9f1547260cf34ae1b8cffbeba28a07e7 |
| institution | DOAJ |
| issn | 2076-3921 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Antioxidants |
| spelling | doaj-art-9f1547260cf34ae1b8cffbeba28a07e72025-08-20T03:11:07ZengMDPI AGAntioxidants2076-39212025-02-0114220010.3390/antiox14020200Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative ReviewLuca De Rossi0Gabriele Rocchetti1Luigi Lucini2Annalisa Rebecchi3Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Stefano Leonida Bissolati 74, 26100 Cremona, ItalyDepartment of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, ItalyDepartment for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Stefano Leonida Bissolati 74, 26100 Cremona, ItalyPolyphenols (PPs) are recognized as bioactive compounds and antimicrobial agents, playing a critical role in enhancing food safety, preservation, and extending shelf life. The antimicrobial effectiveness of PPs has different molecular and biological reasons, predominantly linked to their hydroxyl groups and electron delocalization, which interact with microbial cell membranes, proteins, and organelles. These interactions may reduce the efficiency of metabolic pathways, cause destructive damage to the cell membrane, or they may harm the proteins and nucleic acids of the foodborne bacteria. Moreover, PPs exhibit a distinctive ability to form complexes with metal ions, further amplifying their antimicrobial activity. This narrative review explores the complex and multifaceted interactions between PPs and foodborne pathogens, underlying the correlation of their chemical structures and mechanisms of action. Such insights shed light on the potential of PPs as innovative natural preservatives within food systems, presenting an eco-friendly and sustainable alternative to synthetic additives.https://www.mdpi.com/2076-3921/14/2/200polyphenolsantimicrobial activityfoodborne pathogensantioxidantsplant extracts |
| spellingShingle | Luca De Rossi Gabriele Rocchetti Luigi Lucini Annalisa Rebecchi Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review Antioxidants polyphenols antimicrobial activity foodborne pathogens antioxidants plant extracts |
| title | Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review |
| title_full | Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review |
| title_fullStr | Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review |
| title_full_unstemmed | Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review |
| title_short | Antimicrobial Potential of Polyphenols: Mechanisms of Action and Microbial Responses—A Narrative Review |
| title_sort | antimicrobial potential of polyphenols mechanisms of action and microbial responses a narrative review |
| topic | polyphenols antimicrobial activity foodborne pathogens antioxidants plant extracts |
| url | https://www.mdpi.com/2076-3921/14/2/200 |
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