Green tea polyphenols function as prooxidants to inhibit Pseudomonas aeruginosa and induce the expression of oxidative stress-related genes

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(2010) Nicola C. Gordon et al.   INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS

Tea polyphenols inhibit Pseudomonas aeruginosa through damage to the cell membrane

(2010) Shu-min Yi et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Pseudomonas aeruginosaOspR is an oxidative stress sensing regulator that affects pigment production, antibiotic resistance and dissemination during infection

(2009) Lefu Lan et al.   MOLECULAR MICROBIOLOGY

Antibacterial Effects of Green Tea Polyphenols on Clinical Isolates of Methicillin-Resistant Staphylococcus aureus

(2008) Yun-Seok Cho et al.   CURRENT MICROBIOLOGY

Effect of the proton motive force inhibitor carbonyl cyanide-m-chlorophenylhydrazone (CCCP) onPseudomonas aeruginosabiofilm development

(2008) A. Ikonomidis et al.   LETTERS IN APPLIED MICROBIOLOGY

Antioxidant and antimicrobial activities of tea infusions

(2007) M. Pilar Almajano et al.   FOOD CHEMISTRY