Polyphenols and tri-terpenoids from Olea europaea L. in alleviation of enteric pathogen infections through limiting bacterial virulence and attenuating inflammation
Keywords: پروبیوتیک; Anti-inflammation; Enteric bacterial pathogen; Polyphenol; Probiotic; Tri-terpenoid; CFU; colony forming unit; EHEC; Enterohemorrhagic Escherichia coli; HT; hydroxytyrosol; MA; maslinic acid; MBC; minimum bactericidal concentration; MIC; minimum inhibitor