Dr. Christine D. Wu is a professor and Associate Dean for Research at the University of Illinois at Chicago College of Dentistry. For several years she has studied compounds that can fight the bacteria that cause cavities and gum disease. She has looked at antioxidant compounds in raisins and found that oleanolic acid in raisins inhibits the growth of two species of oral bacteria – Streptoccocus mutans, which causes cavities, and Porphyromonas gingivalis, which causes periodontal (gum) disease. The compound blocked S. mutans from adhering to tooth surfaces. Adherence is crucial for bacteria to form dental plaque, the sticky biofilm consisting of oral bacteria that accumulates on teeth. When you eat a sugary meal, these bacteria release acids that erode the tooth enamel. “Raisins are perceived as sweet and sticky, said Dr. Wu, “and any food that contains sugar and is sticky is assumed to cause cavities. But our study suggests the contrary. Phytochemicals in raisins may benefit oral health by fighting bacteria that cause cavities and gum disease.” However, bran cereals that have added sugar and raisins are not the best. Finding a cereal without added sugar such as oatmeal, and adding raisins to it would be better. Raisins can also be enjoyed as a snack, along with nuts, during the day. People with diabetes should test their blood sugar values if they snack on raisins, as data about this has been controversial.
The ability of tea to fight dental caries has been suggested for decades. The polyphenols in tea, especially EGCG (epigallocatechin gallate) have been shown to inhibit dental plaque accumulation, but the exact mechanisms are not clear. Dr. Wu and her colleagues think that EGCG suppresses genes in S. mutans and prevents the initial attachment of this bacterium to the teeth, and thus the formation of mature biofilms. The effects of ECGC on other properties of S. mutans were also studied. The research showed a dose dependent inhibition of the initial attachment of S. mutans and also an effect on the genes of this bacterium. These findings suggest that ECGC may represent a novel and natural way to inhibit biofilm formation on the teeth. ECGC is also being studied in laboratories throughout the world for its properties to combat many systemic diseases. Stay tuned.
You may be aware that green tea has much more ECGC than black tea, although they come from the same plant. Researchers have warned that excessive amounts of ECGC found in some supplements can lead to toxicity and liver damage, so it is prudent to avoid high doses of this supplement. Brew green tea and swish it around in your mouth before swallowing. Enjoy one or more cups a day, depending on your tolerance for caffeine, Green tea has about 1/3 to 1/2 the caffeine as coffee. Kukicha green tea is made of the stems, stalks and twigs of the tea plant and is naturally low in caffeine. Powdered green tea, such as matcha, is considerably stronger. Water to brew a cup of green tea should be less than boiling temperature, around 150 to 160 degrees F .
May all be well on your next trip to the dentist!
Sadja Greenwood, MD, MPH
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