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Antibacterial properties of cocoa

All over the internet people were saying that cocoa and substances such as wine which have polyphenol have antibacterial properties but not one website explains by what mechanism they achieve this. Could anyone explain why this is the case?
Original post by brianjeon
All over the internet people were saying that cocoa and substances such as wine which have polyphenol have antibacterial properties but not one website explains by what mechanism they achieve this. Could anyone explain why this is the case?


Perhaps this paper would be of use: http://www.sciencedirect.com/science/article/pii/S0958166911006756

Lifted straight from the paper I found this, regarding flavan-3-ols.

"..most of them are able to suppress a number of microbial virulence factors (such as inhibition of biofilm formation, reduction of host ligands adhesion, and neutralization of bacterial toxins)"...

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