Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin.

@article{MolinaTorres1999AntimicrobialPO,
  title={Antimicrobial properties of alkamides present in flavouring plants traditionally used in Mesoamerica: affinin and capsaicin.},
  author={Jorge Molina-Torres and Armando Garc{\'i}a-Ch{\'a}vez and Enrique Ram{\'i}rez-Ch{\'a}vez},
  journal={Journal of ethnopharmacology},
  year={1999},
  volume={64 3},
  pages={
          241-8
        }
}
The bioactive amides affinin and capsaicin isolated respectively from Heliopsis longipes roots and Capsicum spp fruits, were assayed for activity against Escherichia coli, Pseudomonas solanacearum, Bacillus subtilis and Saccharomyces cerevisicae suspension cultures. The alkamide affinin inhibited growth of E. coli and S. cerevisiae at concentrations as low as 25 microg/ml. Higher concentrations of affinin were necessary to inhibit growth of P. solanacearum and B. subtilis. However. high… CONTINUE READING

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