1,721,368 research outputs found
Red wine and oral health
No full textDental caries, together with gingivitis, is one the most prevalent infectious diseases of humans and is due to the accumulation of dental plaque (a biofilm produced by oral bacteria) on the tooth surface. Caries can be prevented with daily prophylactic measures that allowed to remove dental plaque, however such measures are often not correctly applied. Consequently, professional treatment is often required to remove or restore teeth affected by caries and this places a great burden on health care budgets, so that in 2000, the cost of oral healthcare in the European Union was approximately EUR 54 billion. Over the past three decades several studies have described the anticaries effect of foods and beverages, such as coffee, tea, cranberry juice1-3, whose consumption could help to maintain oral health. Our in progress research activities are focused on wine.
The health benefits of moderate wine consumption are well documented, and have been associated with increased longevity and a diminished risk of cardiovascular and neurological diseases4. The protective effects of wine may be related to the combined effects of ethanol and non-alcoholic components, above all polyphenols, that are associated with beneficial physiologic effects, such as free radical scavenging, intracellular metal chelation, inhibition of transcription factors, and enzyme modulation ability5-6.
The present study was undertaken 1) to explore the antibacterial activity of red wine against several strains of oral streptococci responsible for dental plaque formation and caries development, 2) to study the effect of the beverage on S. mutans adhesion to and detachment from hydroxyapatite (HA) beads and 3) to evaluate the in vitro and ex vivo inhibition of biofilm formation. The results showed that red wine exerts in vitro antibacterial activity against the tested pathogenic oral streptococci and induces postcontact effects against S. mutans. Succinic, malic, lactic, tartaric, citric, and acetic acid, which are found in grapes or are produced during malolactic fermentation, all exhibited antibacterial and postcontact activities and can therefore be collectively considered responsible for documented red wine antibacterial activity. Moreover, red wine strongly interferes with S. mutans adhesion to substrates such as HA beads, natural human teeth and plastic, promotes its detachment from HA, and powerfully inhibits in vitro biofilm formation revealable ex vivo by rare bacterial microcolonies.
In conclusion, our data indicates that protection of the oral cavity from the cariogenic action of S. mutans may be another beneficial effect of the moderate consumption of red wine
Polyphenols as antimicrobial agents.
No full textPolyphenols are secondary metabolites produced by higher plants, which play multiple essential roles in plant physiology and have potential healthy properties on human organism, mainly as antioxidants, anti-allergic, anti-inflammatory, anticancer, antihypertensive, and antimicrobial agents. In the present review the antibacterial, antiviral, and antifungal activities of the most active polyphenol classes are reported, highlighting, where investigated, the mechanisms of action and the structure–activity relationship.
Moreover, considering that the microbial resistance has become an increasing global problem, and there is a compulsory need to find out new potent antimicrobial agents as accessories to antibiotic therapy, the synergistic effect of polyphenols in combination with conventional antimicrobial agents against clinical multidrug-resistant microorganisms is discussed
Antibacterial activity of coffee.
No full textThis research demonstrates that roasted coffee has antibacterial properties. This activity is evident against a wide range of bacteria. In particular, the study considered the effect on such activity of three variables: coffee variety (Coffeaa rabica and Coffear obusta, from a total of 10 different sources),
the degree of roasting (light, medium, and dark), and, finally, differences in brewing procedure.
All of the roasted coffee samples examined clearly show antibacterial activity, and this activity mainly depends on the degree of roasting. This result shows that the main causes of the antibacterial activity of coffee are substances produced by the roasting process such as Maillard reaction products,
carbohydrate caramelization, and thermal decomposition products
Anti- and pro-oxidant water soluble activity of Cichorium genus vegetables and effect of thermal treatment
No full textBoth the pro- and antiradical water soluble activity, toward DPPH¥, ROO¥, OH¥ radicals found in seven
diet vegetables belonging to the Cichorium genus, and the effects of boiling, freezing, and freezedrying
on such activities were investigated. The vegetables were three red cultivars of Cichorium
intybus var. silvestre from three different areas of production, that is, chicory from Chioggia, Treviso,
and Verona, C. intybus var. foliosum (Belgian chicory), C. endivia var. latifolium (escarole), C. endivia
var. crispum (“crispa”), and a hybrid vegetable obtained by the cross between C. intybus var. silvestre
and C. endivia var. latifolium (chicory from Castelfranco). The juices obtained by simple centrifugation
of vegetables operating at 2 or 25 °C and submitted to the thermal technological treatments were
assessed for antiradical activity using the DPPH¥ assay, the linoleic acid-â-carotene system, and
the deoxyribose assay. In all three assays used, each vegetable juice was shown to possess antiradical
activity; there was a significant level in the C. endivia and the Belgian chicories and higher levels in
the red C. intybus vegetables and the hybrid vegetable. All juice behaviors in the linoleic acid-â-
carotene system indicate that they also contain a thermally unstable component, which in a cold
medium promptly promoted and accelerated linoleic acid peroxidation, therefore masking the presence
of any thermally stable antiperoxyl radical components. The presence of these components, which
efficiently protect linoleic acid from peroxidation, can be singled out only after inactivation by heating,
or separation by dialysis, of the pro-oxidant components. Dialysis fractions showed that the prooxidant
component has MW > 50000 Da and that the juices contain a number of antioxidant
components which contribute to their antiradical activity
Anti- and pro-oxidant activity of water soluble compounds in Cichorium intybus var. silvestre (Treviso red chicory)
No full textFood components with anticaries activity
No full textCaries is the most common oral infectious disease in the world. Its development is influenced also by diet components that interfere with pathogen mutans group Streptococci (MGS) activity. A very active research to identify functional foods and their components that are generally recognised as safe has been ongoing, with the aim of developing alternative approaches, to the use of synthetic chlorhexidine, and at the reduction or prevention of caries. Until now convincing evidence exists only for green tea as a functional food for oral health, partly owing to its high content of catechins, especially epigallocatechin-gallate. A number of other foods showed potential anticaries activity. Some other foods able to act against MGS growth and/or their virulence factors in in vitro tests are: apple, red grape seeds, red wine (proanthocyanidins), nutmeg (macelignan), ajowan caraway (nafthalen-derivative), coffee (trigonelline, nicotinic and chlorogenic acids, melanoidins), barley coffee (melanoidins), chicory and mushroom (quinic acid). In vivo anticaries activity has been shown by cranberry (procyanidins), glycyrrhiza root (glycyrrhizol-A), myrtus ethanolic extract, garlic aqueous extract, cocoa extracts (procyanidins), and propolis (apigenin, tt-farnesol)
Antibacterial activity of coffee: Relationship between Biological Activity and Chemical Markers
No full textThe antibacterial activity of coffee depends mainly on the degree of roasting of the coffee beans. To
identify easily determinable chemical markers which relate to coffee's antibacterial activity,
5-caffeoylquinic acid, caffeic acid, nicotinic acid, trigonelline, 5-(hydroxymethyl)furfuraldehyde,t he
content of which changed throughout the roasting process, and caffeine were considered. A new
HPLC method that allows determination of these compounds simultaneously was developed. Two
antibacterial activity chemical markers were found: (1) the sum of trigonelline and nicotinic acid
contents and (2) the 5-caffeoylquinic acidcaffeine ratio
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