Cranberry Polyphenols: Natural Weapons against Dental Caries.
/ 文獻筆記 /
眾所皆知的蔓越莓（Vaccinium macrocarpon）在預防密尿道感染已受肯定，現已有研究證實其所含有生物活性多酚成分具有可抑制細菌的生長，可以抑制牙菌斑的生成與預防齲齒的發生。特別地，蔓越莓中的 A型原花素和黃酮類已能降低牙菌斑的形成、抑制口腔酸性程度與阻止細菌對牙齒的侵襲。本文綜述討論了蔓越莓所含有的成分，其在預防和控制齲齒中作為抗齲齒細菌治療劑的潛在用途。
Bioactive polyphenol components of cranberry (Vaccinium macrocarpon) are known to have virulence attenuating effects against several cariogenic virulence properties responsible for dental caries pathogenesis. In particular, cranberry A-type proanthocyanidins and flavonols have demonstrated potent inhibitory effects against cariogenic virulence targets such as bacterial acidogenicity, aciduricity, glucan synthesis, and hydrophobicity. Cranberry phenols have the ability to disrupt these cariogenic virulence properties without being bactericidal, a key quality essential for retaining the benefits of the symbiotic resident oral microbiome and preventing the emergence of resistant microbes. This review discusses the cariostatic mechanisms of specific cranberry phytochemicals and their potential use as therapeutic agents against cariogenic bacteria in the prevention and control of dental caries.—文獻摘要
Dent J (Basel). 2019 Mar 1;7(1). pii: E20. doi: 10.3390/dj7010020.—文獻出處