Ferrazzano Gianmaria F, Amato Ivana, Ingenito Aniello, De Natale Antonino, Pollio Antonino
Department of Paediatric Dentistry, University of Naples Federico II, Naples, Italy.
Fitoterapia. 2009 Jul;80(5):255-62. doi: 10.1016/j.fitote.2009.04.006. Epub 2009 May 3.
Polyphenols occurring in cocoa, coffee and tea can have a role in the prevention of cariogenic processes, due to their antibacterial action. Cocoa polyphenol pentamers significantly reduce biofilm formation and acid production by Streptococcus mutans and S. sanguinis. In the same way, trigonelline, caffeine and chlorogenic acid occurring in green and roasted coffee interfere with S. mutans adsorption to saliva-coated hydroxyapatite beads. Studies carried out on green, oolong and black tea indicate that tea polyphenols exert an anti-caries effect via an anti-microbial mode-of-action, and galloyl esters of (-)-epicatechin, (-)-epigallocatechin and (-)-gallocatechin show increasing antibacterial activities. The anti-cariogenic effects against alpha-haemolytic streptococci showed by polyphenols from cocoa, coffee, and tea suggest further studies to a possible application of these beverages in the prevention of pathogenesis of dental caries.
由于具有抗菌作用，可可、咖啡和茶中含有的多酚类物质在预防致龋过程中可发挥作用。可可多酚五聚体可显著减少变形链球菌和血链球菌的生物膜形成及产酸。同样，生咖啡和烘焙咖啡中的胡芦巴碱、咖啡因和绿原酸会干扰变形链球菌吸附至唾液包被的羟基磷灰石珠。对绿茶、乌龙茶和红茶的研究表明，茶多酚通过抗菌作用模式发挥防龋效果，（-）-表儿茶素、（-）-表没食子儿茶素和（-）-没食子儿茶素的没食子酸酯显示出增强的抗菌活性。可可、咖啡和茶中的多酚类物质对α-溶血性链球菌显示出的防龋作用表明，有必要进一步研究这些饮品在预防龋齿发病机制方面的可能应用。
