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This study is proposed to develop antimicrobial dental varnish containing cocoa polyphenols such as catechins, epicatecins, gallic acid and quercetin for eradication of cariogenic microorganisms espicecially S. mutans and Lactobacillus acidophilus. The formulated dental varnish was evaluated for physicochemical properties and antibacterial activity against streptococcus mutans and Lactobacillus acidophilus using Agar diffusion method. The result indicates that the formulated varnish has satisfactory physicochemical properties which is suitable for dental varnish formulation. The antibacterial activity showed that cocoa polyphenol varnish is effective in inhibiting the growth of Streptococcus mutans and Lactobacillus acidophilus with a significant zone of inhibition. In conculsion, sustained release cocoa polyphenol varnish had good physicochemical properties and satisfactory antibacterial activity against Streptococcus mutans and Lactobacillus acidophilus.

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Pushpalatha, C., Hegde, S., Deveswaran, R., & Anandakrishna, L. (2018). Development of Antimicrobial Dental Varnish Against Oral Pathogens Using Isolated Cocoa Polyphenols: An in-vitro Study. Trends in Biomaterials & Artificial Organs, 32(1), 31-35. Retrieved from