CALL FOR PAPERS

Author Information

CERTIFICATE

IMPACT FACTOR 2019

Subject Area

Life Sciences / Biology
Architecture / Building Management
Asian Studies
Business & Management
Chemistry
Computer Science
Economics & Finance
Engineering / Acoustics
Environmental Science
Agricultural Sciences
Pharmaceutical Sciences
General Sciences
Materials Science
Mathematics
Medicine
Nanotechnology & Nanoscience
Nonlinear Science
Chaos & Dynamical Systems
Physics
Social Sciences & Humanities

Why Us? >>

Open Access
Peer Reviewed
Rapid Publication
Life time hosting
Free promotion service
Free indexing service
More citations
Search engine friendly

Plagiarism Detection

IJCR is following an instant policy on rejection those received papers with plagiarism rate of more than 20%. So, All of authors and contributors must check their papers before submission to making assurance of following our anti-plagiarism policies.

Dark chocolate – myths and facts in oral cancer

Author:

Kirthika, R., CH. Uma Reddy, Br. Sathvikalakshmi, Chandrashekar. L., Sudarshan, R. and Vignesswary, A.

Subject Area:

Health Sciences

Abstract:

Dark chocolate is made from the seed of the cocoa tree which is loaded with nutrients that can positively affect your health and lower the risk of heart disease. Dark chocolate is one of the best sources of antioxidants on the planet which contains 12.5 % flavonoids quite higher than green tea & red wine. Flavonoids include a huge group of naturally occurring organic compounds containing antiallergic, anticancer and anti-inflammatory properties. Many studies have shown that there is a strong association between flavonoid intake and the long-term effects on mortality. It is widely used in dentistry and it has many clinical effects. This article summarizes the effects of flavonoids to humankind and its clinical applications in dentistry.

PDF file: