Table 1.
Description of sources and different antimicrobial activity of corresponding polyphenols with IC50 values.
| Class/Subclass of Polyphenols | Sources | Polyphenols | IC50 Values | Inhibition Target | Ref. |
|---|---|---|---|---|---|
| Hydrobenzoic acid | Red huckleberries, coriander, black radish, garden onions, etc. | Salicylic acid (SA) | 5 mM | Fusarium oxysporum | [92] |
| Gallic acid (GA) | 1600 μg/mL | Staphylococcus aureus | [93] | ||
| Ellagic acid (EA) | 1 mM | Helicobacter pylori | [94] | ||
| 4-Hydroxybenzoic acid | 926 μg/mL | Staphylococcus aureus | [95] | ||
| Hydroxycinnamic acids | Fruits, vegetables, and drinks (tea, wine, and coffee). | p-Coumaric acid | 652 ± 3.3 μM | B. subtilis | [96] |
| Caffeic acid | 334 μM | Y. enterocolitica | [97] | ||
| Ferulic acid | 700 ± 3.4μM | B subtilis | [96] | ||
| Flavones | Leaves, flowers, and fruits including celery, parsley, red peppers, chamomile, mint, and Ginkgo biloba. | Luteolin | 50 μM | Helicobacter pylori | [98] |
| Apigenin | 9.59 ± 0.54 mM | S. aureus | [99] | ||
| Baicalein | 25.86 μg/mL | S. aureus | [100] | ||
| Flavonols | Onions, kale, lettuce, tomatoes, apples, grapes, berries, tea, and red wine. In addition, other sources are algae like Jania rubens red seaweed. | Quercetin | 65± 5 μM | S. aureus NCTC 5655 strain | [101] |
| Morin | 50 μM | Vibrio cholerae | [102] | ||
| Myricetin | 46.2 μM | Escherichia coli | [103] | ||
| Rutin | 357.8 ± 15.5 µg/mL | F. oxysporum f. sp. vasinfectum | [104] | ||
| Kaempferol | 50 ± 2 μM 22 ± 2 μM |
P. aeruginosa S. aureus PriA |
[105] | ||
| Galangin | 65 ± 5 µM | Staphylococcus aureus | [106] | ||
| Flavanones | Naringenin in grapefruit, tomatoes, mint, and citrus fruits and eriodictyol in lemons. | Naringenin | 6.8 ± 0.4 μM | Viral replication | [107] |
| Naringin | 62.5 μg/mL | S. aureus | [108] | ||
| Hesperidin | 125 μg/mL | Staphylococcus aureus | [83] | ||
| Eriodictyol | 2.229 ± 0.014 μg/mL | Staphylococcus aureus | [109] | ||
| Flavan-3-ols | Important bioactives in tea, pome fruits, berries, cocoa-derived products, nuts, and other foods. | Catechin | 5.65 µg/mL | M. luteus, B. subtilis, and S. aureus | [110] |
| Arbutin | 200 μg/mL | Human melanoma cell line (Fema-x) | [111] | ||
| Phloretin | 671.76 ± 9.03 µg/mL | E. coli | [112] | ||
| Phlioridzin | 5.1 ± 1.2 µg/mL | Trichophyton violaceum | [113] | ||
| Proanthocyanidin | 312 µg/mL | Staphylococcus aureus ATCC 25923 | [114] | ||
| Anthocyanins | Red and purple berries, grapes, apples, plums, cabbage, and natural colorants. | Cyanidin | 21.91 µg/mL | Staphylococcus aureus | [115] |
| Malvidin | 4 mg/mL | B. cereus ATCC 11778 | [116] | ||
| Delphindin | 12.5 mg/mL | Vibrio parahaemolyticus | [116] | ||
| Petunidin | 30.78 ± 1.17 μM | Saccharomyces cerevisiae | [117] | ||
| Pelagonidin | 3.02 µg/mL | Staphylococcus aureus ATCC 29213 | [118] | ||
| Isoflavones | Soy and its products, as well as legume seeds (lentils, beans, and peas). | Daidzein | 15.1 μM | E. coli | [119] |
| Glycitein | 7.49–10.46 μM | E. limosum | [120] | ||
| Genistein | 281 ± 29 μM | SW480 cell | [121] | ||
| Non-flavonoids | Grapes, apples, blueberries, plums, peanuts, lentils, wheat, algae, some vegetables (carrots, asparagus, garlic), and curcumin in turmeric. | Resveratrol | 16.23 µg/mL | Leishmania major | [122] |
| Curcumin | 13.67 μM | Anti-ZIKV (strain PAN2016) | [123] |