Use of antibacterial component extracted from cacao mass for inhibiting the growth of periodontal bacteria
Number of patents in Portfolio can not be more than 2000
United States of America Patent
Stats
-
N/A
Issued Date -
N/A
app pub date -
Nov 26, 2004
filing date -
May 27, 2002
priority date (Note) -
Abandoned
status (Latency Note)
Importance
Abstract
It is intended to provide a composition against periodontal bacteria, which has a high safety without showing any side effects and exhibits an excellent effect of killing periodontal bacteria without affecting the growth of nonpathogenic indigenous microorganisms in the oral cavity, and foods, drinks and mouth washers against periodontal bacteria. A composition against periodontal bacteria is blended with a cocoa fraction contained in cacao mass, a hot water-extract of the cocoa fraction, polyphenols originating in the cocoa fraction or free fatty acids originating in the cocoa fraction as the active ingredient. Then the obtained composition against periodontal bacteria is added to foods, drinks, mouth washers or toothpaste. As well as the above-described cocoa fraction, a composition containing cacao mass and/or cocoa is instantly available for the composition against periodontal bacteria. It is preferable that the above-described free fatty acids contain at least one member selected from palmitic acid, stearic acid, oleic acid and linoleic acid.
First Claim
Family
International Classification(s)
Cited Art Landscape
Patent Citation Ranking
Recipient Email Address
Recipient Email Address
Comment
Recipient Email Address
Add to Portfolio(s)
To add this patent to one, or more, of your portfolios, simply click the add button.
This Patent is in these Portfolios:
Add to additional portfolios:
Last Refreshed On:
Changes done successfully