Isolation, Purification and Some Properties of a Potential Cariostatic Factor in Cocoa that Lowers Enamel Solubility (Short Communication)

Gravenmade, Ej; Gn, Jenkins

doi:10.1159/000260970

Cited by 9 publications

(6 citation statements)

References 3 publications

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“…The group receiving chocolate developed relatively fewer caries than groups receiving similar amounts of sugars at similar frequencies, and this generated speculation that chocolate contained protective factors. In 1986, cocoa factor was extracted from chocolate and was shown to be effective in vitro (s‐Gravenmade & Jenkins 1986). However, the extraction procedure is expensive and therefore, it is a less cost‐effective anticaries supplement than fluoride.…”

Section: Chocolatementioning

confidence: 99%

Foods and factors that protect against dental caries

Moynihan

2000

Nutrition Bulletin

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Summary Some foods contain factors that protect against dental caries including milk, cheese, unrefined plant foods and tea. Milk and cheese contain calcium, phosphate and casein all of which are anti‐cariogenic. Additionally, cheese is a strong gustatory stimulant to salivary flow – which helps neutralise dental plaque acids, thus preventing dental caries development. Unrefined plant foods contain phosphates and phytate both of which have cariostatic properties and consumption of these foods also causes mechanical stimulation of salivary flow. Some foods, such as chocolate, honey, molasses and liquorice, contain protective factors but nonetheless remain cariogenic because of their high content of sugars. Initial research into the anti‐carries effect of green and black tea extracts have provided encouraging results and further research in this area is awaited.

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Section: Chocolatementioning

confidence: 99%

Foods and factors that protect against dental caries

Moynihan

2000

Nutrition Bulletin

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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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“…An in vivo plaque pH study by Minton and Berry [1984] showed that both whole cocoa and water extract significantly suppressed the fall in pH induced by dietary glucose in human volunteers. Cocoa extracts have also been shown to affect the growth of oral microorganisms [Bartels et al, 1969;van Houte et al, 1984;Ooshima et al, 2000a], the formation of extracellular polysaccharides Paolino and Kashket, 1985], the activity of glucosyltransferases [Ooshima et al, 2000a, b] and enamel demineralization ['s-Gravenmade and Jenkins, 1986].…”

Section: Introductionmentioning

confidence: 99%

The Antibacterial Activity of Plant Extracts Containing Polyphenols against <i>Streptococcus mutans</i>

et al. 2007

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The minimum inhibitory concentrations (MIC) of commercially available and 70% aqueous propanone (P70) extracts from plants chosen for polyphenol content on Streptococcus mutans and other bacteria were determined using a standard susceptibility agar dilution technique to investigate their potential use as anticariogenic agents. The effects on adhesion of S. mutans to glass were also studied. The lowest MICs were for the P70 extracts of red grape skin (0.5 mg ml^–1) and green tea and sloe berry skin (2 mg ml^–1). The commercial extracts generally had a lower activity with a minimum MIC of 2 mg ml^–1 for tea extracts, grape seed extracts and Pynogenol® (extract of maritime pine). All other extracts had MICs of ≧4 mg ml^–1. Unfermented cocoa had greater antimicrobial activity than fermented cocoa and the activity of the fractionated extract increased with the extent of epicatechin polymerization. Epicatechin polymer had an MIC of 1 mg ml^–1 and an MBC of 64 mg ml^–1. Selected extracts were tested against other oral bacteria and showed activity against Gram-positive organisms. P70 extracts of unfermented cocoa, epicatechin polymer fraction, green tea and red grape seed were bacteriostatic and prevented acid production when added at the MIC to cultures of S. mutans grown in a chemically defined medium supplemented with either glucose or sucrose. There was a reduction in viability which was greater when added to washed cells, but there were some viable cells after 24 h. The extracts also reduced adherence of S. mutans to glass.

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Isolation, Purification and Some Properties of a Potential Cariostatic Factor in Cocoa that Lowers Enamel Solubility (Short Communication)

Cited by 9 publications

References 3 publications

Foods and factors that protect against dental caries

Foods and factors that protect against dental caries

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

The Antibacterial Activity of Plant Extracts Containing Polyphenols against <i>Streptococcus mutans</i>

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