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Nazzaro F, Fratianni F, Cozzolino R, et al. Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition. Microorganisms. 2019;7(9)doi: 10.3390/microorganisms7090321.
Nazzaro, F., Fratianni, F., Cozzolino, R., Martignetti, A., Malorni, L., De Feo, V., Cruz, A. G., & d'Acierno, A. (2019). Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition. Microorganisms, 7(9), . https://doi.org/10.3390/microorganisms7090321
Nazzaro, Filomena, et al. "Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition." Microorganisms vol. 7,9 (2019). doi: https://doi.org/10.3390/microorganisms7090321
Nazzaro F, Fratianni F, Cozzolino R, Martignetti A, Malorni L, De Feo V, Cruz AG, d'Acierno A. Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition. Microorganisms. 2019 Sep 05;7(9). doi: 10.3390/microorganisms7090321. PMID: 31491985; PMCID: PMC6780878.
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Microorganisms. 2019 Sep 05;7(9). doi: 10.3390/microorganisms7090321.

Antibacterial Activity of Three Extra Virgin Olive Oils of the Campania Region, Southern Italy, Related to Their Polyphenol Content and Composition.

Microorganisms

Filomena Nazzaro, Florinda Fratianni, Rosaria Cozzolino, Antonella Martignetti, Livia Malorni, Vincenzo De Feo, Adriano G Cruz, Antonio d'Acierno

Affiliations

  1. Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy. [email protected].
  2. Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy. [email protected].
  3. Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy. [email protected].
  4. Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy. [email protected].
  5. Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy. [email protected].
  6. Dipartimento di Farmacia, Università di Salerno, Via Giovanni Paolo II, 132, Fisciano, 84084 Salerno, Italy. [email protected].
  7. Instituto Federal de Educação, Ciência e Tecnologia di Rio de Janeiro (IFRJ), Departamento de Alimentos, Rio de Janeiro 20270-021, Brazil. [email protected].
  8. Istituto di Scienze dell'Alimentazione-Consiglio Nazionale delle Ricerche (CNR-ISA), Via Roma 64, 83100 Avellino, Italy. [email protected].

PMID: 31491985 PMCID: PMC6780878 DOI: 10.3390/microorganisms7090321

Abstract

Production of extra virgin olive oil (EVOO) represents an important element for the economy of Southern Italy. Therefore, EVOO is recognized as a food with noticeable biological effects. Our study aimed to evaluate the antimicrobial activity exhibited by the polyphenolic extracts of EVOOs, obtained from three varieties of

Keywords: antimicrobial activity; extra virgin olive oil; polyphenols

Conflict of interest statement

The authors declare no conflict of interest.

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