Consumption of cranberry functional beverage reduces gingival index and plaque index in patients with gingivitis

Woźniewicz, Małgorzata; Nowaczyk, Paulina M.; Kurhańska-Flisykowska, Anna; Wyganowska‐Świątkowska, Marzena; Lasik-Kurdyś, Małgorzata; Walkowiak, Jarosław; Bajerska, Joanna

doi:10.1016/j.nutres.2018.06.011

Cited by 14 publications

(14 citation statements)

References 37 publications

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“…Green tea intake appears to partially compensate for differences in TAC between smokers and non-smokers (127). In rats, resveratrol intake can protect salivary glands and salivary proteins, including SOD, against the negative effects of irradiation (an important source of oxidative stress) (128). Conversely, another study reported that intake of cranberry juice, which is rich in polyphenols, does not impact systemic or salivary TAC (129).…”

Section: Links Between Salivary Redox Diet and Food Perception Relationship Between The Total Antioxidant Capacity Of Saliva And Dietmentioning

confidence: 99%

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

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The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.

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Section: Links Between Salivary Redox Diet and Food Perception Relationship Between The Total Antioxidant Capacity Of Saliva And Dietmentioning

confidence: 99%

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

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“…It is estimated that they affect as much as 90% of the population worldwide, and almost half of the world's population suffers from periodontitis. [1][2][3] The classification established during the 2017 International Workshop for a Classification of Periodontal Diseases and Conditions distinguishes dental biofilm-induced gingivitis, non-plaque-induced gingival diseases and conditions, necrotizing periodontal diseases, periodontitis as a manifestation of systemic diseases, forms of the periodontal disease previously recognized as 'chronic' or 'aggressive' , now grouped under a separate category -'periodontitis' , and progressive and acquired deformities and conditions. 4 A significant role in the pathogenesis of periodontal diseases is attributed to the formation of bacterial biofilm on tooth surfaces, i.e., dental plaque.…”

Section: Introductionmentioning

confidence: 99%

Effects of fruit and vegetables intake in periodontal diseases: A systematic review

Skoczek-Rubińska¹,

Bajerska²,

Menclewicz³

2018

Dent. Med. Probl.

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Periodontal diseases affect up to 90% of the population worldwide. Deficiencies in vitamins, minerals and polyphenolic compounds, whose main sources are fruit and vegetables (F&V), may predispose to these diseases. The PICO (Patient, Intervention of interest, Comparison or Control Intervention, and Outcome) question was: What is the effect of F&V intake on the outcomes of periodontal diseases, observed in either experimental or observational studies of human populations suffering from periodontitis or gingivitis, compared to controls without intervention or healthy people. The review was conducted using the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) protocol for search strategy, selection criteria and data extraction. The searched databases included MEDLINE (PubMed), Scopus and Google Scholar. A total of 181 potentially relevant articles were identified, which were then evaluated according to pre-specified criteria relating to relevance and quality. Finally, 15 articles were selected for review. Four articles described intervention studies, 3 reported on prospective and retrospective cohort studies, and 8 concerned cross-sectional studies. A total of 10,604 people aged 15-90 years took part in the studies. On the basis of the research it can be concluded that the consumption of at least 5 servings of F&V per day may prevent the progression of periodontal diseases, especially periodontitis, and even tooth loss. Moreover, incorporation of specific F&V into the diet or, alternatively, their lyophilized forms, and nutritional education activities seem to support the standard of care therapy of gingivitis and periodontitis. However, further observational and well-designed experimental studies, with homogeneous periodontal status outcomes, are needed to confirm these findings. Furthermore, professional dietetics care for periodontal patients should become an integral component of the healthcare program.

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“…In daily life, one is often reminded of the deleterious effects of cariogenic foods/food components, and less emphasis is placed on foods that may reduce caries risks. Other in vitro studies have shown that certain food and beverage components possessed antiplaque potential by interfering with oral bacterial adhesion [8,27]. We have previously shown that raisins, dried plums, though sweet and sticky, did not lower plaque pH to less than pH 6 [43].…”

Section: Introductionmentioning

confidence: 86%

“…In vitro studies have shown that plant-based beverages, e.g., teas, coffees, wines and cranberry juice, contain antimicrobial compounds that inhibit oral pathogens [21][22][23][24][25]. There have also been reports suggesting the antigingivitis and anticaries properties of many widely consumed polyphenol-rich foods and beverages that may benefit oral health [8,[26][27][28].…”

Section: Introductionmentioning

confidence: 99%

“…We have also reported that adults and children drinking milk following the consumption of dried ready-to-eat sugar-added cereal reduced in vivo dental plaque acidogenicity and returned plaque pH to neutral levels, which may minimize caries risk [44,45]. Woźniewicz et al demonstrated that the 8-week daily consumption of a functional beverage containing ground cinnamon and cranberry and apple juices with no added sugar improved gingival and plaque indices without posing a risk of caries development in patients with gingivitis [27]. We hypothesize that teas and beverages rich in plant-derived antimicrobial polyphenols may benefit oral health by suppressing virulence properties of dental plaque bacteria.…”

Section: Introductionmentioning

confidence: 99%

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Beverages Containing Plant-Derived Polyphenols Inhibit Growth and Biofilm Formation of Streptococcus mutans and Children’s Supragingival Plaque Bacteria

Huang

et al. 2021

Beverages

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Objectives: Polyphenols in edible berries and tea plant (Camellia sinensis) suppressed virulence factors of oral pathogens. We investigated if the commercially marketed plant polyphenols-containing beverages inhibited growth and biofilm formation of Streptococcus mutans and children’s dental plaque. Methods: Supragingival plaque collected from 16 children (7–11 years) were suspended in TSB for testing. Test beverages included 26 marketed packaged teas, ready-to-drink bottled raspberry flavored teas and cranberry juice cocktails with and without added sugars. Their effects on in vitro growth and biofilm formation of S. mutans and children’s plaque bacteria were determined after 24–48 h at 37 °C anaerobically in CDM with or without sucrose. Results: Brewed infusions from black, green and cinnamon or raspberry flavored teas bags inhibited growth and biofilm formation of children’s plaque bacteria. Compared to controls, bottled raspberry flavored teas and cranberry juice cocktails significantly inhibited growth and biofilm formation of test bacteria. Added sugar did not significantly impact the inhibition (p > 0.05). Biofilms formed in these beverages were loosely attached and easily dislodged from surfaces. Conclusions: Beverages rich in antimicrobial plant polyphenols reduce plaque adherence, may benefit oral health and are preferred over other sugary beverages. The concept of oral diseases prevention using natural foods/diet is innovative, practical and acceptable.

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Consumption of cranberry functional beverage reduces gingival index and plaque index in patients with gingivitis

Cited by 14 publications

References 37 publications

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

Effects of fruit and vegetables intake in periodontal diseases: A systematic review

Beverages Containing Plant-Derived Polyphenols Inhibit Growth and Biofilm Formation of Streptococcus mutans and Children’s Supragingival Plaque Bacteria

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