Comparison study on antioxidant, DNA damage protective and antibacterial activities of eugenol and isoeugenol against several foodborne pathogens

Posted by by

Zhang LL, Zhang LF, Xu JG, Hu QP Food and Nutrition Research, 2017 ABSTRACT: Eugenol and its isomer isoeugenol are both used as flavouring agents or food additives in food products, and have both some similar biological properties. However, the difference in biological activities between eugenol and isoeugenol is rarely studied. In this study, the profiles of antioxidant,… Read more »