| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541923 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠Honey flavonoids prevent yeast to hyphal transition of Candida albicans. ⺠Flavonoid treatment inhibits both ROS generation and GGT activity. ⺠Protective effect is due to supporting of intracellular GSH level. ⺠Honey as natural antibiotic against C. albicans.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Manila Candiracci, Barbara Citterio, Elena Piatti,