Antibacterial activity of barbatimão (Stryphnodendron adstringens) against periodontopathogens and cytotoxic effects on fibroblasts.

This in vitro study aimed to evaluate the growth-inhibitory effects against periodontal disease-causing bacteria and cytotoxic effects against mouse fibroblast cells of the Stryphnodendron adstringens (barbatimão) hydroalcoholic extract. The contents of phenols and tannins in the extract were determined. The growth-inhibitory activity of the barbatimão was evaluated by determining the minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC).

Cooking processes increase bioactive compounds in organic and conventional green beans.

The influence of cooking methods on chlorophyl, carotenoids, polyamines, polyphenols contents and antioxidant capacity were analyzed in organic and conventional green beans. The initial raw material had a higher content of chlorophyl and total phenolics in conventional green beans, whereas organic cultive favored flavonoid content and antioxidant capacity. Polyamines and carotenoids were similar for the two crop systems.