Atomic force microscopy-guided fractionation reveals the influence of cranberry phytochemicals on adhesion of Escherichia coli
Prachi Gupta; Biqin Song; Catherin Neto, PhD; et al.Food & Function. June 2016; 7(6): 2655-2666
Key Findings: This study reveals that cranberry juice decreased the attachment of E.coli bacteria to a test surface, suggesting that the anti-adhesion properties of cranberry juice may be beneficial in preventing and treating bacterial infections.
