Efeitos comparativos de diferentes géis à base de cranberry e proantocianidina sobre a dentina submetida à erosão: estudo &lt;i&gt;in vitro&lt;/i&gt;

Tagliani, Marcela Martini

doi:10.11606/t.25.2016.tde-03022016-093059

Cited by 1 publication

(1 citation statement)

References 51 publications

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“…No need to rinse after application and without risk if swallowed. The choice of cranberry extract concentration used in the research was based on Tagliani's work 13 . As for the excipient selected for gel composition, glycerin was chosen, since it has no antimicrobial effect, nor interferes with the action of the selected extract, besides acting as a humectant preventing dehydration and dryness of the gel.…”

Section: O Sample Recordmentioning

confidence: 99%

Cranberry Effects 0.05% on the Dental Biofilme of Individuals with Disabilities

Barreto

Trindade

Barrientos³

et al. 2023

Arch Health Invest

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In this study we investigated the effectiveness of a 0.05% cranberry gel formulation in controlling microbial biofilm on dental surfaces of individuals with disabilities. The study included 26 individuals with disabilities. Using revealing pads, the microbial biofilm of the index tooth surfaces was stained. This staining was performed before and after application of a 0.05% cranberry gel formulation, which was applied for 7 to 15 days. The microbial biofilm differences found in all stages were described as mean and standard deviation and statistically evaluated. The biofilm control evaluated before the intervention with cranberry 0.05% showed an average of 1.76 ± 0.70. The formulated gel generated a positive mean drop to 0.98 ± 0.55 (p< 0.001). Cranberry gel 0.05% showed statistically significant improvements in microbial biofilm control.

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Section: O Sample Recordmentioning

confidence: 99%