ChemInform Abstract: Phenolic Constituents of Licorice. Part 8. Structures of Glicophenone and Glicoisoflavanone, and Effects of Licorice Phenolics on Methicillin‐Resistant Staphylococcus aureus.

Abstract

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Polyphenolic Constituent Structures ofZanthoxylum piperitumFruit and the Antibacterial Effects of Its Polymeric Procyanidin on Methicillin-ResistantStaphylococcus aureus

“…A recent investigation found that some polyphenolic compounds isolated from tea and some medicinal plants are effective against MRSA. [1][2][3][4][5][6][7][8] We found that not only plant phenolics, but also a polyphenolic compound produced from a natural polyphenol, showed a potent inhibitory effect on the antibiotic resistance of MRSA: 9) Theasinensin A, an oxidation product from (À)-epigallocatechin gallate (EGCG), formed upon incubation under very mild conditions and lowered the minimum inhibitory concentration (MIC) values of oxacillin and several other antibiotics against MRSA.…”

Effect of Solvent pH on Antioxidant and Phytochemical Activities of Mulhatti Aerial Parts (Glycyrrhiza glabra L.)

“…Similarly, blank is prepared; respective solvents were used instead of the extracts. The total antioxidant capacity in aqueous extracts of different pH was calculated from the standard curve and expressed as mg AAE/g (milligram ascorbic acid equivalent per gram).Antioxidant ActivityAntioxidant activity was estimated by DPPH free radical scavenging activity method in aqueous extracts of Mulhatti aerial parts of different pH, namely 2, 4, 7 and 9[12]. The aqueous extract was taken and dried completely and the dry mass was recorded.…”