“…For example, the flavonoids kaempferol, chrysin, quercetin, baicalein, luteolin, epigallocatechin gallate, gallocatechin, theaflavin, and theaflavin gallate, when in contact with the bacterial cell membrane, decrease its fluidity, while the isoflavonoids puerarin, ononin, daidzein, genistein, and the stilbene resveratrol have shown the opposite effect [90,91]. Destabilitization of the bacterial cell membranes could also result from phenolics stepping into reaction with enzymes responsible for cell membrane stability and integrity [68,94]. In addition, some phenolic acids (caffeic and gallic acids) acidify the bacterial membrane, leading to its disruption and changes in permeability and ion transport [95].…”