From:  Ellagitannins from Eucalyptus camaldulensis and their potential use in the food industry

Antibacterial activity of tellimagrandin I, pedunculagin, and vescalagin/castalagin

MicroorganismEllagitanninsInhibition of microorganisms at MICReference
E. coliTellimagrandin I50 µg/mL[53]
500 ppm[54]
Pedunculagin> 100 μg/mL[64]
15.6 μg/mL[65]
Vescalagin/Castalagin9.04 mm ± 0.65 mm[69]
6.74 mm ± 0.80 mm[70]
2.5 mg/mL[72]
S. aureusTellimagrandin I50 µg/mL[50]
1,000 ppm[54]
Pedunculagin< 100 ug/mL[64]
15.6 μg/mL[65]
Vescalagin/Castalagin9.47 mm ± 1.86 mm[69]
9.70 mm ± 1.92 mm[70]
0.08–0.63 mg/mL[71]
0.625 mg/mL[72]
H. pyloriTellimagrandin I12.5 µg/mL[54]
L. monocytogenesPedunculagin62.5 μg/mL[65]
Vescalagin/Castalagin8.87 mm ± 0.49 mm[69]
8.58 mm ± 0.82 mm[70]
B. cereusVescalagin/Castalagin8.07 mm ± 0.96 mm[69]
9.04 mm ± 1.36 mm[70]
2.5 mg/mL[72]
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