FUNCTIONAL FOODS IN DENTAL CARIES

Abstract

Dental caries is a multifactorial disease resulting from the interaction between microorganisms, carbohydrates ingested in the diet and the dental surface, which leads to the accumulation of biofilm. The presence of these microorganisms promotes tooth demineralization, and may evolve to abscesses besides causing pain and consequent impairment of quality of life. In the control of dental caries, the use of fluoride and chlorhexidine stands out, but many natural agents have been tested as alternatives, among which we can highlight some functional foods, which in addition to promoting basic nutrition also provide health benefits. In vitro and in vivo research using fruits and their metabolites, in addition to other components of human food such as tea, have demonstrated important anti-cariogenic potential to be explored. These foods and their metabolites promote oral health benefits by acting primarily on inhibiting the growth of cariogenence bacteria, inhibiting bacterial adhesion, reducing the production of insoluble sugars and inhibiting GTFs. Many of these effects exerted on S. mutans and other cariogenic bacteria have been attributed to the presence of polyphenols and organic acids. However, despite the promising results obtained in laboratory research, transposition to humans has encountered great difficulty. The complexity of the human oral environment, the way solutions are prepared and the contact time of anti-cariogencious agents with oral biofilms are still challenges to be overcome.