Document Type
Article
Publication Date
7-20-2018
Publication Title
Molecules
Volume
23
Issue
7
First page number:
1
Last page number:
13
Abstract
Periodontitis, which is a chronic infection and disease of the periodontium, is a significant global health burden and is linked to other chronic health conditions such as diabetes and cardiovascular diseases. Dietary polyphenols present in a wide variety of plant-based foods, herbs, and botanicals have been shown to exert antimicrobial, anti-inflammatory, and reduced osteoclast and alveolar bone loss activities in animal models of periodontitis. Polyphenol-containing beverages and foods especially green tea and its active catechin epigallocatechin-3-gallate, cranberries, pomegranates, and fruit and vegetable extracts have reported bacteriostatic/bactericidal activity against microbial species such as P. gingivalis and shown total bacterial burden in clinical studies. These polyphenols also exhibit anti-inflammatory and antioxidant effects, which have the potential to impact various biological mechanisms for reducing the initiation and progression of periodontitis. The main objective of this mini-review is to focus on the mechanisms of action of dietary polyphenols in improving the pathophysiology underlying chronic inflammatory diseases like periodontitis based on pre-clinical and clinical models.
Keywords
Periodontitis; Polyphenols; Green tea; Inflammation; P; Gingivalis
Disciplines
Biochemistry, Biophysics, and Structural Biology
File Format
File Size
4.283 Kb
Language
English
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
Repository Citation
Basu, A.,
Masek, E.,
Ebersole, J. L.
(2018).
Dietary Polyphenols and Periodontitis—A Mini-Review of Literature.
Molecules, 23(7),
1-13.
http://dx.doi.org/10.3390/molecules23071786
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