Further in vitro evaluation of antiradical and antimicrobial activities of phytol

The antiradical activity of phytol was evaluated by electron paramagnetic resonance towards hydroxyl radical (root OH), superoxide anion radical (), methoxy radical (root CH2OH), carbon-dioxide anion radical (), as well as towards nitric-oxide radical (root NO) and 2,2-diphenyl-1-picrylhydrazyl (root DPPH) radical. It reduced the production of all tested radicals showing more promising activity against , root CH2OH and root DPPH radicals (56%, 50% and 48%, respectively) in comparison with root NO, and root OH radicals (38%, 23% and 15%, respectively). The antimicrobial activity of phytol was evaluated by the microdilution method against eight bacterial and eight fungal strains. To varying degrees, it was proven to be active against all tested bacteria and fungi (MIC 0.003-0.038mg/mL and MBC 0.013-0.052mg/mL, MIC 0.008-0.016mg/mL and MFC 0.090-0.520mg/mL, respectively). According to the obtained results, medical foods containing phytol may support development of new therapies for heart disease.