Dietary Polyphenols and Periodontitis—A Mini-Review of Literature
AbstractPeriodontitis, 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. View Full-Text
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Basu, A.; Masek, E.; Ebersole, J.L. Dietary Polyphenols and Periodontitis—A Mini-Review of Literature. Molecules 2018, 23, 1786.
Basu A, Masek E, Ebersole JL. Dietary Polyphenols and Periodontitis—A Mini-Review of Literature. Molecules. 2018; 23(7):1786.Chicago/Turabian Style
Basu, Arpita; Masek, Emily; Ebersole, Jeffrey L. 2018. "Dietary Polyphenols and Periodontitis—A Mini-Review of Literature." Molecules 23, no. 7: 1786.
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