Evaluating the combined effects of capsicum frutescens (siling labuyo) fruit & helianthus annuus (sunflower) seed extract as antimicrobial agent against psedomonas aeruginosa and staphylococcus aureus / Jane Emerald D. Bersales [and three others]

By: Contributor(s): Material type: TextTextPublication details: Manila : National University, 2024.Description: viii, 66 leaves ; 28 cmSubject(s): LOC classification:
  • UGT CAH BSMT .B47 2024
Contents:
Chapter 1. Introduction -- Chapter 2. Review of related literature -- Chapter 3. Methodology -- Chapter 4. Presentation, Analysis and Interpretation -- Chapter 5. Summary of Findings, Conclusions and Recommendation -- References.
Summary: This study investigated the combined antimicrobial effects of Capsicum frutescens (Siling Labuyo) fruit and Helianthus annus (Sunflower) seed. Capsicum Frutescencs, containing the potent antimicrobial agent Capsaicin (8-methyl-N-vanillyl-6-nonenamide), has been extensively studied for its significant antibacterial properties, particularly its ability to enhance antibiotic efficacy and reduce bacterial virulence.
Item type: Thesis
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode
Thesis Thesis National University - Manila LRC - Main Thesis Medical Technology UGT CAH BSMT .B47 2024 (Browse shelf(Opens below)) c.1 Available UGTHE000002701

Includes bibliographical references.

Chapter 1. Introduction -- Chapter 2. Review of related literature -- Chapter 3. Methodology -- Chapter 4. Presentation, Analysis and Interpretation -- Chapter 5. Summary of Findings, Conclusions and Recommendation -- References.

This study investigated the combined antimicrobial effects of Capsicum frutescens (Siling Labuyo) fruit and Helianthus annus (Sunflower) seed. Capsicum Frutescencs, containing the potent antimicrobial agent Capsaicin (8-methyl-N-vanillyl-6-nonenamide), has been extensively studied for its significant antibacterial properties, particularly its ability to enhance antibiotic efficacy and reduce bacterial virulence.

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