While many people now know that red wine (one glass daily) has been shown to be good for the cardiovascular system, a new study has suggested that the polyphenols in red wine may also be supportive of oral health. Polyphenols are antioxidants, which are beneficial in protecting the body from damage caused by free radicals. More recently, research has shown another way polyphenols contribute to health, by interacting with the gut microbiota.
In a new study, researchers wanted to reveal if and how polyphenols impacted gums and teeth; the research was published in the Journal of Agricultural and Food Chemistry concluding that wine polyphenols might be viable for oral health.
In the in vitro study, the researchers investigated the effect of two red wine polyphenols, as well as commercially available grape seed and red wine extracts, on bacteria that tend to adhere to teeth and gums, causing the typical cascade of dental plaque, cavities and periodontal disease. On the substrate, cells that mimicked gum tissue, the researchers found that the two wine polyphenols in isolation — caffeic and p-coumaric acids — were generally better than the total wine extracts at cutting back on the bacteria’s cell-adhesion ability.
When combined with an oral probiotic, Streptococcus dentisani, the researchers found that the polyphenols were even more effective at vanquishing the pathogenic bacteria, thereby maintaining oral health. The researchers also showed, the metabolite created when polyphenol digestion begins in the oral cavity contributes to these desirable effects.
At Herbsea, we also recommend cutting down on sugary and starchy foods, as these will contribute to tooth decay and cavities, and take quality antioxidant and nutraceutical-containing supplements such as our Fucosea, which also contributes to overall health and well-being. And yes, one glass of red wine a day is still perfect for relaxing – and for good health.
Reference: Esteban-Fernándezet al. ”Inhibition of Oral Pathogens Adhesion to Human Gingival Fibroblasts by Wine Polyphenols Alone and in Combination with an Oral Probiotic.” Journal of Agricultural and Food Chemistry, 2018; DOI: 10.1021/acs.jafc.7b05466