Table 7.

Effect of diverse propolis and its main identified components on P. aeruginosa and K. pneumoniae.

Propolis/ Compound	Bacterial Species	Identified Compounds	Activity	Ref.
Albania	P. aeruginosa	Caffeic acid, p-coumaric acid, ferulic acid, isoferulic acid, quercetin, apigenin, pinobanksin, chrysin, pinocembrin, galangin, and CAPE	Propolis (15.6–62.5 mg/mL) inhibited the microbial development and biofilm growth, also decreased extracellular DNA release and phenazine production	[61]
Pinocembrin, galangin, and chrysin (South African propolis)	P. aeruginosa and K. pneumoniae	Pinocembrin, galangin, and chrysin	Combinations of the three flavonoids (0.6–25 µg/mL) present better antibacterial effect than single components	[44]