Cariogenic Pathogens: One Less Thing To WINE About

Recently, studies have explored how biologically active compounds in wine benefit human teeth. Dietary polyphenols, in particular wine polyphenols, seem to balance the composition of the oral microbiota, thus leading to potentially more effective anti-carious effects on the individual. Recent research has discussed the main action mechanisms of polyphenols against oral microbial diseases and highlighted the antiadhesive capacity of caffeic and p-coumaric acids as well as grape seed and red wine extracts. It has been found that polyphenols increased their inhibition potential against S. mutans adhesion when combined with S. dentisani.¹ Other research regarding polyphenols, specifically resveratrol, discussed the anti-inflammatory effects of resveratrol and concluded that these polyphenols are effective against fighting cariogenic and periodontal disease pathogens. In conclusion, polyphenols in wine can have anti-carious effects. Because polyphenols have antiadhesive properties and antioxidant activity, this decreases the dental plaque accumulation in the oral cavity. The antiadhesive capacity in red wine polyphenols, in addition to complementary actions of an oral probiotic S. dentisani, increases the inhibition potential against S. mutans, thus concluding that wine polyphenols have an anti-carious effect and aid in the prevention of caries in the oral cavity.https://dune.une.edu/dh_studpost/1001/thumbnail.jp