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http://dspace.udla.edu.ec/handle/33000/6044| Tipo de material : | bachelorThesis |
| Título : | Evaluación del efecto antimicrobiano del extracto de la stevia rebaudiana |
| Autor : | Juca Pazmiño, Adela Estefanía |
| Tutor : | Quintana Ramírez, Pablo Alfredo |
| Palabras clave : | ODONTOLOGÍA;PATOLOGÍA BUCAL;CARIES;GINGIVITIS;STEVIA REBAUDIANA |
| Fecha de publicación : | 2016 |
| Editorial : | Quito: Universidad de las Américas, 2016 |
| Citación : | Juca Pazmiño, A. E. (2016). Evaluación del efecto antimicrobiano del extracto de la stevia rebaudiana (Tesis de pregrado). Universidad de las Américas, Quito. |
| Resumen : | En la actualidad se ha dado un gran interés por el uso de compuestos antimicrobianos naturales, en especial los de extractos de plantas que incluso pueden ser utilizados como sustituto antibiótico... |
| Descripción : | Nowadays there is a great interest about the use of natural antimicrobial compounds, in particular plant extracts that can be used even as antibiotics substitutes. Approximately 20 percent of the plants around the world have been investigated, exposed to chemical methods, biochemical, pharmacological, clinical and toxicological research. Because of this there has been a great interest in the use of natural antimicrobial compounds from plants, applied in the treatment of diseases that have developed resistance to pathogens. Stevia Rebaudiana is a plant that has been developed almost universally known for its excellent natural alternative benefits of traditional sugar for patients with restricted consumption, also helping to inhibit the accumulation of fat, lowering blood pressure and other benefits in systemic health and oral health. This research is aimed to developing the extract from the leaves of Stevia Rebaudiana, which have non caloric sweeteners compounds (stevioside and rebaudioside), which will help the growth inhibition of dental biofilm bacterias. The purpose of this study is to evaluate the amount of bacteria that are susceptible to the compounds of the Stevia Rebaudiana, applying the extract to the biofilm as it has shown that this presents antimicrobial activity against bacteria that are related in the production and development of caries dental. Compared with other sweeteners, extract components will decreased bacterial acid production attributed to a low acidogenic potential, also decreasing the production of bacterial and insoluble polymers giving less effect on enamel demineralization. |
| URI : | http://dspace.udla.edu.ec/handle/33000/6044 |
| Aparece en las colecciones: | Odontología |
Ficheros en este ítem:
| Fichero | Descripción | Tamaño | Formato | |
|---|---|---|---|---|
| UDLA-EC-TOD-2016-83.pdf | 2,56 MB | Adobe PDF |  Visualizar/Abrir |
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