Latest research progress on anti-microbial effects, mechanisms of action, and product developments of dietary flavonoids: A systematic literature review

Abstract

Background

With the end of the COVID-19 pandemic, antimicrobial resistance has become increasingly severe and threatens global human health. There is an urgent need for new types of antibacterial drugs. Flavonoids, the largest class of secondary metabolites in plants, are widely present in various kinds of fruits and vegetables, and their antibacterial activity is increasingly being valued.

Scope and approach

We conducted a comprehensive search using relevant keywords from four well-known databases: ScienceDirect, Google Scholar, and Wiley Online Library, systematically summarizing the latest mechanisms, clinical studies, and product development over the past five years by which dietary flavonoids have achieved antimicrobial effects. Evaluate the quality of included studies using eligibility and exclusion criteria.

Key findings and conclusions

The dietary flavonoids exert antibacterial effects through different mechanisms, including membrane disruption, biofilm formation, inhibition of cell envelope synthesis, inhibition of nucleic acid synthesis, inhibition of electron transport chain and ATP synthesis, antibacterial action of flavonoid-metal complexes, and inhibition of bacterial toxins. The anti-microbial flavonoids include flavanols, chalcones, flavones, flavanone, biflavones, isoflavones, and dihydrochalcones. The latest clinical studies and product development of flavonoids derived from the food in this review have further demonstrated the promising potential of dietary flavonoids in antibacterial applications. More progress in related fields in the future may make flavonoids the primary source for addressing antimicrobial resistance.