Table 1.

Natural sources of active compounds that could be useful to prevent staphylococcal-food poisoning.

Natural Sources	Active Compounds	Targets	References
Muscadine grape	Gallic and ellagic acids	S. aureus	[62]
Chenopodium album	Phenolic compounds Flavonoid compounds	S. aureus	[66]
Citrus fruits, grapes, and tomatoes	Tomatidine Naringenin	S. aureus	[69,73,74]
Fermented orange juice	Naringenin-glycosylated	S. aureus	[75]
Garlic	Allicin	S. aureus	[70]
Chili peppers	Capsaicin	S. aureus	[35]
Chinese herbs	Anisodamine	SEs	[71]
Licorice root	Licochalcone A	S. aureus	[76]
Olive oil	4-hydroxytyrosol Tyrosol Vanillic acid p-coumaric acid 4-(acetoxyethyl)-1,2-dihydroxybenzene Pinoresinol 1-acetoxypinoresinol	Salmonella enterica Listeria monocytogenes E. coli S. aureus	[77,78,79,80,81,82,83]
Clove oil	Eugenol	SEs	[84]
Wine	Resveratrol Tannins	α-toxin	[35,85]
Mentha	Menthol	SEs	[86]
Hop plant	Xanthohumol	S. aureus	[87]
Mustard	Allylisothiocyanate	S. aureus Pseudomonas aeruginosa E. coli L. monocytogenes	[88]
Aloe vera	Aloeemodin	S. aureus	[64]
Eucalyptus, Mimosa	Pyroligenous acids	S. aureus E. coli P. aeruginosa	[89]
Caloboletus radicans	8-deacetylcyclocalopin	S. aureus	[90]
Pleurotus sajor-caju	p-hydroxybenzoic acid p-coumaric acid Cinnamic acid	S. aureus	[90,91]
Honey	Hydrogen peroxide Gluconic acid Polyphenols	Multiple bacteria S. aureus	[92,93,94,95]
Propolis	Polyphenols Waxes Resins Polysaccharides	E. coli S. aureus	[96,97]
Other natural sources	Cinnamaldehyde Baicalein Apicidin α-cyperone Avellanin C	Quorum sensing S. aureus Bacillus sp.	[64,98,99]