Antimicrobial Effect of Phytochemicals from Edible Plants

Efrat Hochma, Ludmila Yarmolinsky, Boris Khalfin, Marina Nisnevitch, Shimon Ben-Shabat, Faina Nakonechny

Research output: Contribution to journalReview articlepeer-review

25 Scopus citations


Current strategies of combating bacterial infections are limited and involve the use of antibiotics and preservatives. Each of these agents has generally inadequate efficacy and a number of serious adverse effects. Thus, there is an urgent need for new antimicrobial drugs and food preservatives with higher efficacy and lower toxicity. Edible plants have been used in medicine since ancient times and are well known for their successful antimicrobial activity. Often photosensitizers are present in many edible plants; they could be a promising source for a new generation of drugs and food preservatives. The use of photodynamic therapy allows enhancement of antimicrobial properties in plant photosensitizers. The purpose of this review is to present the verified data on the antimicrobial activities of photodynamic phytochemicals in edible species of the world’s flora, including the various mechanisms of their actions.

Original languageEnglish
Article number2089
Issue number11
StatePublished - Nov 2021


  • Antimicrobials
  • Edible plants
  • Food conservation
  • Food disinfection
  • Photosensitizers
  • Phytochemicals


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