2SHMUELY H,OFEK I,WEISS E I,et al.Cranberry components for the therapy of infectious disease[J].Current opinion in biotechnology,2012,23(2):148-152.
3PINZN-ARANGO P A,HOLGUIN K,CAMESANO T A.Impact of cranberry juice and proanthocyanidins on the ability of Escherichia coli to form biofilms[J].Food science and biotechnology,2011,20(5):1315-1321.
4GUPTA A,DWIVEDI M,MAHDI A A,et al.Inhibition of adherence of multi-drug resistant E.coli by proanthocyanidin[J].Urological research,2012,40(2):143-150.
5HOWELL K,YAN F,TOKICH A,et al.Iron sequestration is not the main mechanism in the inhibition of Staphylococcus aureus growth by cranberry phytochemicals[J].Integrative food,nutrition and metabolism,2015,2(3):184-188.
6LIN B,JOHNSON B J,RUBIN R A,et al.Iron chelation by cranberry juice and its impact on Escherichia coli growth[J].Biofactors,2011,37(2):121.
7LACOMBE A,WU V C H,TYLER S,et al.Antimicrobial action of the American cranberry constituents;phenolics,anthocyanins and organic acids,against Escherichia coli O157:H7[J].International journal of food microbial,2010,139(1/2):102-107.
8GUO M,PEREZ C,WEI Y,et al.Iron-binding properties of plant phenolics and cranberry’s bio-effects[J].Dalton transactions,2007,43(43):4951-4961.
9CTJ,CAILLET S,DOYON G,et al.Bioactive compounds in cranberries and their biological properties[J].Critical reviews in food science and nutrition,2007,50:666-679.
10CHUNG K T,LU Z,CHOU M W.Mechanism of inhibition of tannic acid and related compounds on the growth of intestinal bacteria[J].Food chemistry toxicology,1998,36(12):1053-1060.