Evaluation of the antibacterial activity of a new ozonized olive oil against oral and periodontal pathogens

BACKGROUND: In the present study, the antimicrobial properties of a new ozonized olive oil (O-zone gel) against oral and periodontal pathogens will be evaluated and compared with that of common CHX-based agents. MATERIAL AND METHODS: O-zone gel was compared with two agents based on chlorhexidine dig...

Descripción completa

Detalles Bibliográficos
Autores principales: Pietrocola, Giampiero, Ceci, Matteo, Preda, Francesco, Poggio, Claudio, Colombo, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Medicina Oral S.L. 2018
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6311406/
https://www.ncbi.nlm.nih.gov/pubmed/30607228
http://dx.doi.org/10.4317/jced.54929

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6311406/
https://www.ncbi.nlm.nih.gov/pubmed/30607228
http://dx.doi.org/10.4317/jced.54929

Ejemplares similares