The olive compound 4-hydroxytyrosol inactivates Staphylococcus aureus bacteria and Staphylococcal Enterotoxin A (SEA).

Friedman, Mendel; Rasooly, Reuven; Do, Paula M; Henika, Philip R

Friedman, Mendel; Rasooly, Reuven; Do, Paula M; Henika, Philip R.

Affiliation

Friedman M; Produce Safety and Microbiology Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Dept. of Agriculture, 800 Buchanan Street, Albany, CA 94710, USA. Mendel.Friedman@ars.usda.gov

J Food Sci ; 76(8): M558-63, 2011 Oct.

Article in En | MEDLINE | ID: mdl-22417596

Subject(s)

Antitoxins/pharmacology; Enterotoxins/antagonists & inhibitors; Olea/chemistry; Phenylethyl Alcohol/analogs & derivatives; Staphylococcus aureus/drug effects; Animals; Anti-Infective Agents/pharmacology; Cell Proliferation; Cells, Cultured; Enterotoxins/metabolism; Female; Mice; Mice, Inbred C57BL; Phenylethyl Alcohol/analysis; Phenylethyl Alcohol/pharmacology; Proteolysis; Spleen/cytology; Staphylococcus aureus/growth & development

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phenylethyl Alcohol / Staphylococcus aureus / Antitoxins / Olea / Enterotoxins Limits: Animals Language: En Journal: J Food Sci Year: 2011 Type: Article Affiliation country: United States

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