The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis

European Journal of Oral Sciences

Volumn 114, Issue 4, 2006, Pages 343-348

  Percival, Rimondia S ^a   Devine, Deirdre A ^a   Duggal, Monty S ^b   Chartron, Sylvie ^c   Marsh, Philip D ^a  

^a LEEDS DENTAL INSTITUTE   (United Kingdom)

^b UNIVERSITY OF LEEDS   (United Kingdom)

^c MasterFoods   (France)

Author keywords

Antibacterial activity; Biofilm; Cocoa polyphenols; Streptococcus mutans; Streptococcus sanguinis

Indexed keywords

ACID; ANTIINFECTIVE AGENT; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; SUCROSE;

ARTICLE; BACTERIAL COUNT; BIOFILM; CACAO; CHEMISTRY; DRUG EFFECT; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; MICROBIOLOGICAL EXAMINATION; PH; PHYSIOLOGY; STREPTOCOCCUS; STREPTOCOCCUS MUTANS; TIME;

ACIDS; ANTI-BACTERIAL AGENTS; BIOFILMS; CACAO; COLONY COUNT, MICROBIAL; FLAVONOIDS; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL SENSITIVITY TESTS; PHENOLS; STREPTOCOCCUS; STREPTOCOCCUS MUTANS; SUCROSE; TIME FACTORS;

EID: 33746442025     PISSN: 09098836     EISSN: 16000722     Source Type: Journal    
DOI: 10.1111/j.1600-0722.2006.00386.x     Document Type: Article

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