The Effects of Flavonoids on Oral Health

By Kim J. Spaccarotella, PhD and Ernest O. Afoakwah, BS

Many plant products, such as fruits, grains, tea, wine, barks, and roots, possess bioactive ingredients known as flavonoids—a class of polyphenol organic compounds that is part of a larger group of plant-based phytochemicals.¹ In recent years, flavonoids have garnered attention in dentistry and other sciences because they have shown potential health benefits, including antiviral and antibacterial activities.² Specifically, they may alter the structural integrity of bacterial cell membranes, inhibit peptidoglycan synthesis in cell walls, and prevent biofilm formation.³ For example, dental plaques are formed by cariogenic microorganisms that reside in a biofilm in a susceptible host. Streptococcus species account for a large portion of these, and in some cases, Staphylococcus, Actinomycetes, Lactobacillus, and Enterococcus may also be found in the oral cavity. These bacteria may also interact with other microorganisms present in the oral cavity, such as Candida albicans, which can cause oral thrush.^4,5 Many of these microorganisms perform beneficial functions, including the conversion of dietary nitrates into nitrites that are further converted to nitric acid and serve as vasodilators and inhibitors of cariogenic bacteria.⁶ However, the disruption of microbial homeostasis due to diet or merely immune response triggers the onset of diseases such as dental caries.⁴ Thus, foods or products that provide flavonoids may be beneficial in promoting oral and overall health.

* References can be found in the original article via the link below.
Read Article