Inhibition of hamster caries by substances in chocolate

Strålfors, A.

doi:10.1016/0003-9969(67)90090-8

Cited by 24 publications

(5 citation statements)

References 7 publications

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“…The possible protective effect of cocoa on dental caries is also receiving increasing attention, but previously published data concerning the anticariogenic effects of constituents of chocolate are conflicting. An early study indicated that a high-sucrose diet was equally cariogenic in the presence or absence of cocoa bean ash [97], while the incorporation of cocoa powder or chocolate into hamster diets was reported to reduce caries [98]. Another in vivo study showed that the cariogenic potential indices (CPI) of chocolate with high cocoa levels was less than 40% that of sucrose (10% w/v) and also lower than that of chocolate containing low cocoa levels [99].…”

Section: Anti-cariogenic Action Of Polyphenolsmentioning

confidence: 99%

Plant Polyphenols and Their Anti-Cariogenic Properties: A Review

et al. 2011

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Polyphenols constitute one of the most common groups of substances in plants. Polyphenolic compounds have been reported to have a wide range of biological activities, many of which are related to their conventional antioxidant action; however, increasing scientific knowledge has highlighted their potential activity in preventing oral disease, including the prevention of tooth decay. The aim of this review is to show the emerging findings on the anti-cariogenic properties of polyphenols, which have been obtained from several in vitro studies investigating the effects of these bioactive molecules against Streptococcus mutans, as well as in vivo studies. The analysis of the literature supports the anti-bacterial role of polyphenols on cariogenic streptococci, suggesting (1) a direct effect against S. mutans; (2) an interaction with microbial membrane proteins inhibiting the adherence of bacterial cells to the tooth surface; and (3) the inhibition of glucosyl transferase and amylase. However, more studies, particularly in vivo and in situ, are necessary to establish conclusive evidence for the effectiveness and the clinical applications of these compounds in the prevention of dental caries. It is essential to better determine the nature and distribution of these compounds in our diet and to identify which of the hundreds of existing polyphenols are likely to provide the greatest effects.

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Section: Anti-cariogenic Action Of Polyphenolsmentioning

confidence: 99%

Plant Polyphenols and Their Anti-Cariogenic Properties: A Review

et al. 2011

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“…Furthermore, some cariostatic agents have been detected in cereals, e.g. phytate [Madsen, 1981;Jenkins, 1968], and cocoa [Palenik et al, 1977;Stralfors, 1967;Grenby, 1974;Soparkar et al, 1981;s'Gravenmade and Jenkins, 1986]. These factors may all influence the level of caries caused by any particular food.…”

Section: Cariostatic Factors In Foodmentioning

confidence: 99%

Food Composition and Food Cariogenicity Factors Affecting the Cariogenic Potential of Foods

Edmondson¹

1990

Caries Res

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“…The possible protective effect of cocoa on dental caries is receiving increasing attention, but previously published data concerning the anticariogenic effects of constituents of chocolate are conflicting. An early study indicated that a high sucrose diet was equally cariogenic in the presence or absence of cocoa bean ash (1), while the incorporation of cocoa powder or chocolate into hamster diets was reported to reduce caries (2). Later studies showed that caries scores (3) and the cariogenic potential indices (CPI) (4) of chocolate were lower than sucrose in rat models; chocolate diets also resulted in lower recoverable viable counts of Streptococcus sobrinus (4).…”

mentioning

confidence: 99%

The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis

Percival

DeVine

Duggal

et al. 2006

European J Oral Sciences

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The aim of this study was to determine if cocoa polyphenols could interfere with biofilm formation by Streptococcus mutans or Streptococcus sanguinis, and reduce acid production from sucrose by S. mutans. The antimicrobial activity of cocoa polyphenols was assessed against cariogenic (S. mutans) and health-associated (S. sanguinis) species by minimum inhibitory concentration assays. Cocoa polyphenol dimer, tetramer, and pentamer inhibited the growth of S. sanguinis, whereas the growth of S. mutans was unaffected. However, pretreatment of surfaces with cocoa polyphenol pentamer (35 microM) reduced biofilm formation by S. mutans at 4 and 24 h, whereas the effects on S. sanguinis were less consistent. In contrast, brief exposure of preformed biofilms to pentamer either had no significant effect or resulted in increased counts of S. mutans under certain conditions. Cocoa polyphenol pentamer (500 microM) significantly reduced the terminal pH, and inhibited the rate of acid production by S. mutans at pH 7.0. In conclusion, cocoa polyphenols can reduce biofilm formation by S. mutans and S. sanguinis, and inhibit acid production by S. mutans.

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Inhibition of hamster caries by substances in chocolate

Cited by 24 publications

References 7 publications

Plant Polyphenols and Their Anti-Cariogenic Properties: A Review

Plant Polyphenols and Their Anti-Cariogenic Properties: A Review

Food Composition and Food Cariogenicity Factors Affecting the Cariogenic Potential of Foods

The effect of cocoa polyphenols on the growth, metabolism, and biofilm formation by Streptococcus mutans and Streptococcus sanguinis

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