Table 3.

Antimicrobial activities of lingonberry fruit polyphenols.

Source	Microorganism	Effects	Reference
Tannins from lingonberries	Porphyromonas gingivalis Prevotella intermedia	Inhibited bacteria growth with MIC 25 µg/mL	[51]
Lingonberry polyphenol rich fraction (586.8 mg/g total polyphenols and 374.6 mg/g total flavanols)	Streptococcus mutans, Streptococcus sobrinus, Streptococcus sanguinis	Reduced biofilm formation	[52]
Fermented lingonberry juice (mouthwasch)	Streptococcus mutans Candida	Reduced visible plaque index and bleeding	[53]
Lingonberry extracts (methanol, ethanol, water)	E. coli, M. luteus, P. putida, P. myxofaciens, Clostridium sp., Bifidobacterium sp., A. niger	Inhibited bacteria growth (MIC 2–4 mg/mL)	[50]
Fermented lingonberry juice	Candida glabrata	Reduced biofilm formation	[54]
Comercial lingonberry concentrate (benzoic acid, p-hydroxybenzoic acid)	Absidia glauca, Penicillium brevicompactum, Saccharomyces cerevisiae Zygosaccharomyces bailii, Penicillium and Eurotium	Inhibited the growth of fungi (3–24% lingonberry conc.)	[55]
Methanol extract from freeze-dried lingonberries (flavonoid and phenolic fractions)	Coxsackievirus B1 (CV-B1) and influenza virus A/H3N2	Inhibited viruses replication (IC50 100–800 µg/mL)	[56]