Effect of cocoa (teobroma cacao l) on biofilm
Abstract
Introduction: The high organization of microbial communities in biofilms allows them to resist adverse conditions and immune system defenses, making them difficult to eradicate. Understanding how biofilm forms and develops is crucial to design effective strategies to prevent its formation and to remove them when necessary.
Objective: To describe the effect of cocoa on dental biofilm development.
Method: The methodology of the systematic review focuses on a qualitative approach; from the selected studies, qualitative data were collected and analyzed . This involved identifying and selecting relevant studies, extracting qualitative data from them and conducting a thematic or content analysis to identify patterns, themes and relationships among the different research.
Development: Through the bibliographic review of a series of articles, it was possible to demonstrate actions on the potential impact of cocoa (Theobroma cacao L.), in the reduction and prevention of dental biofilm development.
Conclusions: The findings suggest that both cocoa seed husk and oil have inhibitory properties against dental biofilm, on gram-positive and gram-negative bacteria, with particular effects on gram-negative bacteria.
Keywords: dental biofilm, cocoa, oral health
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References
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