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There has long been an association with chocolate and the health of teeth. The consumption of cacao with the skins/husks included seems to decrease cavities. Research has shown that the tannins in the cacao bean and its associated skin/husk prevent tooth decay.
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Cariostatic activity of cacao mass extract.
Arch Oral Biol. 2000 Sep;45(9):805-8.
Departments of Pedodontics, Osaka University Faculty of Dentistry, 1-8 Yamadaoka, Suita, 565-0871, Osaka, Japan. firstname.lastname@example.org
Chocolate is suspected to contain some caries-inhibitory substances. The cariostatic activity of cacao mass extract (CM), the main component of chocolate, was examined in vitro and in experimental animals. CM showed no detectable effects on the cellular growth and acid production of mutans streptococci. On the other hand, the cell-surface hydrophobicity of mutans streptococci was significantly reduced by the presence of CM. Furthermore, insoluble glucan synthesis by the glucosyltransferases from either Streptococcus mutans MT8148R or Strep. sobrinus 6715 was inhibited by CM, but not significantly. Hence, the sucrose-dependent cell adherence of mutans streptococci was also depressed by CM. Finally, CM in both a 40% sucrose diet and drinking water resulted in reductions of caries development and plaque accumulation in rats infected with Strep. sobrinus 6715, but not significantly. These results indicate that cacao mass extract possesses some anticariogenic potential, but its anticaries activity is not strong enough to suppress significantly the cariogenic activity of sucrose.
Original Research: http://www.ncbi.nlm.nih.gov/pubmed/10869494
Identification of Cariostatic Substances in the Cacao Bean Husk: Their Anti-glucosyltransferase and Antibacterial Activities
Tuesday, October 28, 2014 07:37:42 AM
i wonder whether eating cacao mass affects dental re-enamelization or not...