Phenolic acids from plant foods can increase or decrease the mutation frequency to antibiotic resistance.

Abstract excerpt

Phenolic compounds are ubiquitous in plant foods, and they have been reported to have multiple biological effects. This study investigates the ability of derivatives of hydroxybenzoic and hydroxycinnamic acids to influence the development of ciprofloxacin resistance in the antibiotic-sensitive strain Salmonella enterica subsp. enterica serovar Typhimurium. We have found that cinnamic acid and its hydroxy...

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