Interaction of olive oil phenol antioxidant components with low-density lipoprotein

Phenolic compounds have shown to inhibit LDL oxidation in vitro and ex vivo; however, they are hydrosoluble compounds while LDL is a lipoprotein. Analysis of phenolic compounds in LDLs by HPLC is necessary to demonstrate their binding capacity to lipoproteins. We developed and validated a solid phase extraction method (SPE) that allowed us the purification of LDL samples and their analysis by HPLC. This methodology allowed us to demonstrate the in vitro binding capacity of tyrosol, one of the main phenolic compounds in olive oil, to LDL. In the intervention dietary study with volunteers, food rich in phenolic compounds affected LDL composition. Changes in LDL phenolics composition are not observed after the short-term ingestion of food rich in phenolic compounds. However, after one week of olive oil consumption and Mediterranean diet there was an increase in phenolics (p=0.021). An accumulative effect seems necessary to observe significative differences in LDL phenolic composition.     

Dietary plant phenolic improves survival of bacterial infection in Manduca sexta caterpillars

Plant phenolics are generally thought to play significant roles in plant defense against herbivores and pathogens. Many plant taxa, including Solanaceae, are rich in phenolic compounds and some insect herbivores have been shown to acquire phenolics from their hosts to use them as protection against their natural enemies. Here, we demonstrate that larvae of an insect specialist on Solanaceae, the tobacco hornworm, Manduca sexta L. (Lepidoptera: Sphingidae), acquire the plant phenolic chlorogenic acid (CA), and other caffeic acid derivatives as they feed on one of their hosts, Nicotiana attenuata L. (Solanaceae), and on artificial diet supplemented with CA. We test the hypothesis that larvae fed on CA‐supplemented diet would have better resistance against bacterial infection than larvae fed on a standard CA‐free diet by injecting bacteria into the hemocoel of fourth instars. Larvae fed CA‐supplemented diet show significantly higher survival of infection with Enterococcus faecalis (Andrewes & Horder) Schleifer & Kilpper‐Bälz, but not of infection with the more virulent Pseudomonas aeruginosa (Schroeter) Migula. Larvae fed on CA‐supplemented diet possess a constitutively higher number of circulating hemocytes than larvae fed on the standard diet, but we found no other evidence of increased immune system activity, nor were larvae fed on CA‐supplemented diet better able to suppress bacterial proliferation early in the infection. Thus, our data suggest an additional defensive function of CA to the direct toxic inhibition of pathogen proliferation in the gut.     

四种植物酚类物质对舞毒蛾生长发育及繁殖的影响

【目的】为明确植物酚类次生物质对舞毒蛾Lymantria dispar (L.) 的影响,并为应用其防治害虫奠定基础。【方法】本研究选用4种酚酸（水杨酸、丁香酸、绿原酸和水解单宁酸）分别加入人工饲料中饲养舞毒蛾2龄幼虫,调查其对幼虫生长发育及繁殖的影响。【结果】不同酚酸对舞毒蛾的影响差异显著。单宁酸处理第12天时幼虫死亡率达到22.2%,显著高于对照（取食不添加任何酚酸的人工饲料）死亡率（3.3%）（P＜0.01）及其他酚酸处理时的死亡率。到第22天单宁酸及绿原酸使幼虫死亡率迅速上升,至第34天时死亡率达到100%;二者处理的幼虫虫体瘦小,发育历期显著延长,不能正常蜕皮,到4龄期时全部死亡。取食含丁香酸或水杨酸饲料的幼虫可幸存至蛹和成虫,雌性蛹重较对照显著增加,但产卵量和卵受精率均显著降低。其中,取食含丁香酸饲料的成虫产卵量和卵受精率分别比对照减少近90粒和降低约35%,雌性成虫比例下降。【结论】结果说明不同酚酸在害虫体内的积累会对其生长发育及繁殖产生不同程度的影响。     

Potential toxicity of flavonoids and other dietary phenolics: significance for their chemopreventive and anticancer properties

Flavonoids, including isoflavones, are natural components in our diet and, with the burgeoning interest in alternative medicine, are increasingly being ingested by the general population. Plant phenolics, which form moieties on flavonoid rings, such as gallic acid, are also widely consumed. Several beneficial properties have been attributed to these dietary compounds, including antioxidant, anti-inflammatory, and anticarcinogenic effects. Flavonoid preparations are marketed as herbal medicines or dietary supplements for a variety of alleged nontoxic therapeutic effects. However, they have yet to pass controlled clinical trials for efficacy, and their potential for toxicity is an understudied field of research. This review summarizes the current knowledge regarding potential dietary flavonoid/phenolic-induced toxicity concerns, including their pro-oxidant activity, mitochondrial toxicity (potential apoptosis-inducing properties), and interactions with drug-metabolizing enzymes. Their chemopreventive activity in animal in vivo experiments may result from their ability to inhibit phase I and induce phase II carcinogen metabolizing enzymes that initiate carcinogenesis. They also inhibit the promotion stage of carcinogenesis by inhibiting oxygen radical-forming enzymes or enzymes that contribute to DNA synthesis or act as ATP mimics and inhibit protein kinases that contribute to proliferative signal transduction. Finally, they may prevent tumor development by inducing tumor cell apoptosis by inhibiting DNA topoisomerase II and p53 downregulation or by causing mitochondrial toxicity, which initiates mitochondrial apoptosis. While most flavonoids/phenolics are considered safe, flavonoid/phenolic therapy or chemopreventive use needs to be assessed as there have been reports of toxic flavonoid-drug interactions, liver failure, contact dermatitis, hemolytic anemia, and estrogenic-related concerns such as male reproductive health and breast cancer associated with dietary flavonoid/phenolic consumption or exposures.     

Differential phenolic profiles in six African savanna woody species in relation to antiherbivore defense

Low molecular weight phenolics are suggested to have a role in mediating diet selection in mammalian herbivores. However, very little is known about low molecular weight phenolic profiles of African savanna woody species. We determined low molecular weight phenolic profiles of six woody species with different life history, morphological and functional traits. We investigated interspecific phytochemical variation between species and found that: (1) related Acacia species were chemically dissimilar; (2) similarity percentage analysis revealed that Acacia grandicornuta was most dissimilar from other species and that the evergreen and unpalatable Euclea divinorum had a qualitatively similar chemical profile to the deciduous and palatable Acacia exuvialis and Combretum apiculatum; (3) C. apiculatum had the highest chemical diversity; (4) relative to spineless plants, spinescent plants contained significantly less HPLC phenolics and condensed tannins; and (5) the major quantitative difference between the evergreen and unpalatable E. divinorum and other species was its high myricitrin concentration.     

Effects of apple (Malus?×?domestica Borkh.) phenolic compounds on proteins and cell wall-degrading enzymes of Venturia inaequalis

Cell wall-degrading enzymes of Venturia inaequalis are supposed to be fungal virulence factors whereas phenolic compounds of the host plant may be involved in defence. Since phenolic structures are predestined for an interaction with proteins we studied the effects on enzymes and proteins in course of in vitro culture and with preparations from culture filtrates and mycelia, respectively. The native compounds epicatechin, catechin, phloridzin, chlorogenic acid, caffeic acid, p-coumaric acid and phloridzin tested under non-oxidizing conditions had no or weak effects on enzyme activities. A significant inhibition of pectinase was only detected with the highest concentrations of procyanidins and phloretin. Aerobe conditions resulted in a fast oxidation of most phenolics which was enhanced by fungal phenoloxidases. Generally, no inhibition of fungal growth occurred in vitro but distinct irreversible effects on proteins and enzymes were detected with oxidized phenolics in course of in vitro-cultures as well as with the corresponding preparations. Efficacy of inhibitory activity in in vitro-cultures depended on media, culture technique and time course. Direct treatment of enzyme preparations with the oxidized phenolics resulted in a distinct inhibition of cellulolytic and especially pectinolytic activity. Apart from cellulase pattern altered by phenolics, in vitro-culture zymograms revealed a non specific reduction of enzymatic activities, whereas action on total culture filtrate proteins resulted in specific effects due to phenolic compounds and incubation time. An attempt was made to characterize the oxidation products of epicatechin. Chromatographic fractionation revealed a non-resolvable complex of inhibitory compounds which were not consistent with the typical yellow oxidation products.     

Lignin-derived oak phenolics: a theoretical examination of additional potential health benefits of red wine

Lignin-derived phenolic compounds can be extracted from oak barrels during the aging of red wine, and it is hypothesized that these compounds may contribute to the health benefits of red wine by their antioxidant, radical-scavenging, or chemopreventive activities. Density functional calculations (B3LYP/6-311++G**) support the radical-scavenging abilities of the oak phenolics. Sinapaldehyde, syringaldehyde, syringol, and syringylacetone all have bond dissociation energies that are lower than resveratrol and comparable to the flavonoid catechin. Molecular docking studies of the oak phenolics with known resveratrol protein targets also show that these compounds dock favorably to the protein targets. Thus, lignin-derived oak phenolics, although found in small concentrations, may contribute to the beneficial antioxidant, chemopreventive, and cardioprotective effects of red wine.     

Changes in the content of phenolic substances during the growth ofNicotiana tabacum cell suspension culture

The dynamics of changes in the content of four groups of phenolic substances was investigated during the growth cycle of the cell suspension culture ofNicotiana tábacum by means of fractionation. The relative contents of free phenolic acids, their esters, phenolic glycosides, and phenole acids non-extractable with methanol changed in dependence on the growth phase of the culture. A sharp increase, especially in the content of ester- and glycoside-bound phenolics and to a lesser extent also of phenolics belonging to the other two groups, occurred at the end of the lag phase. Then, after a temporary decrease at the early linear phase, the level of phenolics in the three fractions representing bound forms considerably increased again at the late linear and early stationary phases. The synthesized phenolic substances were partially released from the cells into the cultivation medium, which contained 15 to 30 % of the total content of the phenolics in the culture at different phases of the growth cycle. Likely causes of these changes are discussed.     

Metabolite specific effects of solar UV-A and UV-B on alder and birch leaf phenolics

We measured the concentrations of ultraviolet (UV)‐absorbing phenolics varying in response to exclusion of either solar UV‐B or both solar UV‐A and UV‐B radiations in leaves of grey alder (Alnus incana) and white birch (Betula pubescens) trees under field conditions. In alder leaves 20 and in birch leaves 13 different phenolic metabolites were identified. The response to UV exclusion varied between and within groups of phenolics in both tree species. The changes in concentration for some metabolites suggest effects of only UV‐A or UV‐B, which band being effective depending on the metabolite. For some other metabolites, the results indicate that UV‐A and UV‐B affect concentrations in the same direction, while for a few compounds there was evidence suggesting opposite effects of UV‐A and UV‐B radiation. Finally, the concentration of some phenolics did not significantly respond to solar UV. We observed only minor effects on the summed concentration of all determined phenolic metabolites in alder and birch leaves, thus indicating that measuring only total phenolics concentration may not reveal the effects of radiation. Here, we show that the appropriate biological spectral weighting functions for plant‐protective responses against solar UV radiation extend in most cases – but not always – into the UV‐A region and more importantly that accumulation of different phenolic metabolites follows different action spectra. This demonstrates under field conditions that some of the implicit assumptions of earlier research simulating ozone depletion and studying the effects of UV radiation on plant secondary metabolites need to be reassessed.     

Human fecal water content of phenolics: the extent of colonic exposure to aromatic compounds

Phenolic compounds are not completely absorbed in the small intestine and so enter the colon, where they might exert physiological effects. To identify phenolics that are present in normal human colon, fecal water was prepared from 5 free-living volunteers with no dietary restrictions and analyzed by gas chromatography-mass spectrometry. Daily measurements were also performed on a single individual to examine the variation more closely. Levels of polyphenols were variable between individuals. Naringenin and quercetin had mean concentrations of 1.20 and 0.63 microM. All other flavonoids examined were present < or =0.17 microM. Simple phenolic and other aromatic acids were present at much higher concentrations. The major components were phenylacetic acid, 479 microM; 3-phenylpropionic acid, 166 microM; 3-(4-hydroxy)-phenylpropionic acid, 68 microM; 3,4-dihydroxycinnamic acid, 52 microM; benzoic acid, 51 microM; 3-hydroxyphenylacetic acid, 46 microM; and 4-hydroxyphenylacetic acid, 19 microM. Other phenolic acids ranged from 0.04 to 7 microM. Decreased dietary phenolic intake caused a decrease in polyphenol and monophenolic acid concentration in fecal water 24 h later. This study is the first to measure the range of aromatic compounds in human fecal water and demonstrates that phenolic acid concentrations are high. The biological effects of phenolics may play an important role in colon function.     

The beneficial and hazardous effects of simple phenolic compounds

The current emphasis on screening the environment for man-made genotoxic and carcinogenic compounds detracts from studies on the possible health hazard or beneficial effects of naturally occurring agents to which humans are exposed daily. The simple phenolics, which are ubiquitous among plants, used as food additives, and ingested daily in milligram quantities, belong to this category of compounds. They induce double-strand DNA breaks. DNA adducts, mutations and chromosome aberrations in a great variety of test systems. However, they can suppress the genotoxic activity of numerous carcinogenic compounds in both in vitro and in vivo assays. This dual function of dietary phenolics also becomes evident when their carcinogenic or anticarcinogenic potential is examined. Some, but not all, phenolics induce precancerous lesions, papillomas and cancers, act as cocarcinogens, and exert a promoting effect in various rodent assays. On the other hand, phenolics have proved to be potent inhibitors of carcinogenesis at the initiation and promotion stages induced by carcinogens and promoters of different molecular structures. The extent to which a health hazard or protective activity of complex dietary mixtures is due to their phenolic content remains an unresolved issue. In addition, these multiple, occasionally contradictory functions of simple phenolics make it difficult to propose their use as chemopreventive agents.     

Changes in the content of phenolic compounds and IAA-oxidase activity during the growth of tobacco crown gall suspension culture

Phenolic content and IAA-oxidase (IAA-o) activity have been assayed in cells and medium of tobacco crown gall suspension culture in several stages of culture cycle. The highest content of total phenolics in the cells were found prior to cell division and in the middle stage of intensive growth. The beginning of intensive growth is accompanied by temporary reduction in phenolic level in the cells as well as their intensive secretion to the medium. In the second part of the culture cycle, when the phenolic production was weaker, the majority of these compounds were maintained in the cells. The highest activity of IAA-o in the cells was detected in the middle stage of intensive growth, simultaneously with high phenolic content; following it a considerable decrease of IAA-o activity is correlated with maximum of chlorogenic acid (ChA) content (at reduced amount of total phenolics). IAA-o activity increased again at the end of the stage of intensive growth when the level of phenolics was low including ChA. These data suggest that IAA-o in relation to phenolic level determines cell growth in the culture. In the culture medium — fairly distinct negative correlation between IAA-o activity and phenolic content suggests that the latter participates in enzyme activity regulation. During intensive growth IAA-o activity is strongly inhibited. The results prove that phenolic level. IAA-o activity and auxin level are closely correlated and may constitute essential elements of a mechanism of regulation crown gall cell growth in culture.     

Effect of phenolic compounds on the germination of six weeds species

Low molecular weight phenolic compounds have been identified in fresh leaves and in soils in which leaves of five varieties of Capsicum annuum L. were decomposing. Six phenolic compounds were tested in laboratory bioassays for their allelopathic effects on germination and seedling growth of six weeds. Ferulic acid, gallic acid, p-coumaric acid, p-hydroxybenzoic acid, vanillic acid, and p-vanillin were bioassayed in concentrations of 10, 1, 0.1, and 0.01 mM. Equimolar mixtures containing all these phenolics were prepared at the final total concentration of 10, 1, 0.1, and 0.01 mM to test for possible interactive effects. Chenopodium album L., Plantago lanceolata L., Amaranthus retroflexus L., Solanum nigrum L., Cirsium sp. and Rumex crispus L. were the selected target weeds. The highest concentration of the compounds inhibited the germination of all these weeds, but lower concentrations had no effect or were stimulatory. However, effects varied with the weed species, the concentration of the compound tested and the compound itself. In assays with the mixture of phenolics we found evidence of some additive effects.     

The role of phenolics in goldenrod ball gall resistance and formation

Some genotypes of Solidago altissima have been shown to exhibit a hypersensitive response to the tephritid ball gallmaker Eurosta solidaginis. When the gallmaker attempts to stimulate gall formation in these genotypes, necrotic tissue surrounds the larva and apparently causes larval death [Anderson, S. S., et al. (1989) Ecology 70, 1048]. Other genotypes have varying degrees of resistance or susceptibility [McCrea, K. D. and Abrahamson, W. G. (1987) Ecology 68, 822]. Studies of other host plants have shown that phenolic compounds can play an important role in this defensive reaction. To determine the role of phenolics in the resistance of S. altissima to ball gallmakers, weekly tissue samples were collected from two resistant and two susceptible clones, both with and without Eurosta attack. These samples were analysed for total phenolics using the Folin-Ciocalteau procedure. Phenolic content increased over time in all clones. In unattacked ramets, phenolic levels were higher in susceptible clones than in resistant clones. No evidence of an increase in phenolics was seen with a hypersensitive response, but a significantly higher concentration was found in plants that had initiated normal gall development. A second study of rapidly growing galls in three additional susceptible clones confirmed this increase in phenolics, demontrated that the higher phenolic concentrations were restricted to gall tissue, and showed that phenolic levels increase as much as five-fold in galls near their peak growth period. Increases in total phenolic levels were clearly not responsible for the hypersensitive reaction for resistance, but phenols could potentially play a role in gall formation by influencing the hormonal control of growth and/or in protection of the gallmaker from its natural enemies.     

Cell-protective and antioxidant activity of two groups of synthetic amphiphilic compounds — Phenolics and amine<Emphasis Type="Italic">N</Emphasis>-oxides

Two classes of newly synthesized amphiphilic compounds, phenolic antioxidants ("phenolics") and N-oxides exert in vivo antioxidant effects on live S. cerevisiae cells. Both groups have low toxicity, phenolics being more toxic than N-oxides and compounds with a longer alkyl chain having higher toxicity than those with a shorter alkyl chain. Phenolic antioxidants protect yeast cells exposed to the superoxide producer paraquat and peroxyl generator tert-butylhydroperoxide better than N-oxides at 3-fold higher concentration. Both types of antioxidants enhance the survival of pro-oxidant-exposed cells of S. cerevisiae mutants deficient in cytosolic and/or mitochondrial superoxide dismutase and could be good compounds which mimic the role of superoxide dismutases. The results of measurement of antioxidant activity in an in vitro chemiluminescence test differ from the results obtained in vivo with S. cerevisiae superoxide dismutase mutants. In contrast to their action on live cells, phenolics are less effective than N-oxides in preventing lipid peroxidation of an emulsion of lipids isolated from S. cerevisiae membranes.     

The interaction of flavonoids with membranes: potential determinant of flavonoid antioxidant effects

Twenty six phenolic substances including representatives of the families, flavanones, flavanols and procyanidins, flavonols, isoflavones, phenolic acids and phenylpropanones were investigated for their effects on lipid oxidation, membrane fluidity and membrane integrity. The incubation of synthetic phosphatidylcholine (PC) liposomes in the presence of these phenolics caused the following effects: (a) flavanols, their related procyanidins and flavonols were the most active preventing 2,2'-azo-bis (2,4-dimethylvaleronitrile) (AMVN)-induced 2-thiobarituric acid-reactive substances (TBARS) formation, inducing lipid ordering at the water-lipid interface, and preventing Triton X-100-induced membrane disruption; (b) all the studied compounds inhibited lipid oxidation induced by the water-soluble oxidant 2,2'-azo-bis (2-amidinopropane) (AAPH), and no family-related effects were observed. The protective effects of the studied phenolics on membranes were mainly associated to the hydrophilicity of the compounds, the degree of flavanol oligomerization, and the number of hydroxyl groups in the molecule. The present results support the hypothesis that the chemical structure of phenolics conditions their interactions with membranes. The interactions of flavonoids with the polar head groups of phospholipids, at the lipid-water interface of membranes, should be considered among the factors that contribute to their antioxidant effects.     

Comprehensive Analysis of Monomeric Phenolics in Dilute Acid Plant Hydrolysates

We carried out a comprehensive analysis of the phenolic compounds in hydrolysate produced by dilute acid pretreatment of 20 potential lignocellulosic biofuel feedstocks, including grasses, hardwoods and softwood, and agaves. We find that the phenolic fraction is dominated by Hibbert's ketones, most of which had not so far been characterized in hydrolysate. Using gas chromatography/mass spectrometry, a range of 43–68 monomeric phenolic compounds were identified in each of the feedstocks, including from 13 to 20 Hibbert's ketones and related structures, which represented 28–82 % of phenolics formed during pretreatment. The total concentration of phenolics ranged from 87 to 1,077 μg/mL (equivalent to 78–969 mg phenolics released per 100 g of biomass used) across the feedstocks studied. While total amount of phenolics produced does not correlate with the Klason lignin in the feedstock, the distribution of compound types produced is reflective of the S and G monolignol ratios of the feedstock. Since phenolic compounds are particularly inhibitory to microbial processes and cellulolytic enzymes, our results indicate there is sufficient variation across feedstocks that design strategies are likely to benefit from both general and targeted approaches to detoxification.     

The Interaction of Flavonoids with Membranes: Potential Determinant of Flavonoid Antioxidant Effects

Twenty six phenolic substances including representatives of the families, flavanones, flavanols and procyanidins, flavonols, isoflavones, phenolic acids and phenylpropanones were investigated for their effects on lipid oxidation, membrane fluidity and membrane integrity. The incubation of synthetic phosphatidylcholine (PC) liposomes in the presence of these phenolics caused the following effects: (a) flavanols, their related procyanidins and flavonols were the most active preventing 2,2′-azo-bis (2,4-dimethylvaleronitrile) (AMVN)-induced 2-thiobarituric acid-reactive substances (TBARS) formation, inducing lipid ordering at the water-lipid interface, and preventing Triton X-100-induced membrane disruption; (b) all the studied compounds inhibited lipid oxidation induced by the water-soluble oxidant 2,2′-azo-bis (2-amidinopropane) (AAPH), and no family-related effects were observed. The protective effects of the studied phenolics on membranes were mainly associated to the hydrophilicity of the compounds, the degree of flavanol oligomerization, and the number of hydroxyl groups in the molecule. The present results support the hypothesis that the chemical structure of phenolics conditions their interactions with membranes. The interactions of flavonoids with the polar head groups of phospholipids, at the lipid–water interface of membranes, should be considered among the factors that contribute to their antioxidant effects.     

Interactive effects of leaf maturation and phenolics on consumption and growth of a geometrid moth

Phenolic compounds are commonly regarded as the main chemical defenses of deciduous woody plants against insects. To examine how indices of leaf maturation (water content, toughness, and sugar/protein ratio) modified larval consumption and growth relative to phenolics and phenolic-related leaf traits, we measured consumption and growth of fourth-instar Epirrita autumnata (Bkh.) (Lepidoptera: Geometridae) larvae on three different days on young, normal, and mature leaves, respectively, from the same mountain birch (Betula pubescens ssp. czerepanovii (Orlova) Hämet-Ahti) trees. The larvae achieved the same growth rates on young and normal leaves, but had to consume 40% more on the latter. On more mature leaves, larval growth was poorer and was positively correlated with sugar/protein ratios (although the ratio peaked at that time). Indices of leaf maturation correlated with several phenolics in data pooled over the three study days, but poorly in any individual day. Similarly, in the pooled data, larval consumption and growth correlated with several leaf traits, but correlations between leaf and insect traits were few on any of the three days, and no trait was significant on each of the three days.We next examined whether variation in the maturation indices modified the associations of phenolics with insect consumption and growth. When interactions between phenolics and leaf maturation indices were taken into account, the number of phenolic compounds displaying significant associations with insect traits more than doubled. The relative importance of interactive versus direct associations increased with leaf maturation: on young leaves five phenolics showed direct and eleven interactive associations with insect traits, while in mature leaves we found two phenolics to display direct and thirteen phenolics interactive associations. Leaf water content, either alone or together with toughness and sugar/protein ratio, generally explained more of the variance in Epirrita growth (up to 59%) than any phenolic or phenolic-related trait alone (highest value 20%). Including interactive effects between phenolics and indices of leaf maturation in the model increased the proportion explained of variance in larval growth between 49 and 73%. Maturation indices explained 0 to 23% of variance in consumption, and the phenolic compound with the highest (positive!) correlation alone up to 28%, but taking into account interactions between phenolics and maturation indices raised the degree of explanation much (namely, 32 to 53%) over that explained by indices of leaf maturation alone. This indicates strong interactive effects on consumption between phenolics and indices of leaf maturation.     

The action of berry phenolics against human intestinal pathogens

Phenolic compounds present in berries selectively inhibit the growth of human gastrointestinal pathogens. Especially cranberry, cloudberry, raspberry, strawberry and bilberry possess clear antimicrobial effects against e.g. salmonella and staphylococcus. Complex phenolic polymers, such as ellagitannins, are strong antibacterial agents present in cloudberry, raspberry and strawberry. Berry phenolics seem to affect the growth of different bacterial species with different mechanisms. Adherence of bacteria to epithelial surfaces is a prerequisite for colonization and infection of many pathogens. Antimicrobial activity of berries may also be related to anti-adherence activity of the berries. Utilization of enzymes in berry processing increases the amount of phenolics and antimicrobial activity of the berry products. Antimicrobial berry compounds are likely to have many important applications in the future as natural antimicrobial agents for food industry as well as for medicine.