“…Other studies showed that many methylated flavonoids have antibacterial properties [39], for example, 3-hydroxy-5-methoxy-4,6,6-trimethyl-2-[(E)-3-phenylprop-2-enoyl]cyclohexa-2,4-dien-1-one (Desmosdumotin C) has anti-Helicobacter pylori activity [40], 2 ,6 -dihydroxy-4 -methoxy-3 ,5 -dimethyldihydrochalcone and 2 ,4 -dihydroxy-6 -methoxy-5 -methyl-chalcone (aurentiacin A) were active against Cladosporium cucumerinum, Bacillus subtills, and E. coli [41]. Chloroflavonoids have also documented antimicrobial activity [36]. Minimal inhibitory concentration (MIC) of 2 -chloroflavone and 4chloroflavone were tested against B. cereus, S. aureus, E. coli, Vibrio cholerae, Pseudomonas aeruginosa, Salmonella typhi in comparison of ampicillin.…”