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      Plant Polyphenols and Their Anti-Cariogenic Properties:A Review

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          Abstract

          Polyphenols constitute one of the most common groups of substances in plants. Polyphenolic compounds have been reported to have a wide range of biological activities, many of which are related to their conventional antioxidant action; however, increasing scientific knowledge has highlighted their potential activity in preventing oral disease, including the prevention of tooth decay. The aim of this review is to show the emerging findings on the anti-cariogenic properties of polyphenols, which have been obtained from several in vitro studies investigating the effects of these bioactive molecules against Streptococcus mutans, as well as in vivo studies. The analysis of the literature supports the anti-bacterial role of polyphenols on cariogenic streptococci, suggesting (1) a direct effect against S. mutans; (2) an interaction with microbial membrane proteins inhibiting the adherence of bacterial cells to the tooth surface; and (3) the inhibition of glucosyl transferase and amylase. However, more studies, particularly in vivo and in situ, are necessary to establish conclusive evidence for the effectiveness and the clinical applications of these compounds in the prevention of dental caries. It is essential to better determine the nature and distribution of these compounds in our diet and to identify which of the hundreds of existing polyphenols are likely to provide the greatest effects.

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          The science and practice of caries prevention.

          Dental caries is a bacterially based disease. When it progresses, acid produced by bacterial action on dietary fermentable carbohydrates diffuses into the tooth and dissolves the carbonated hydroxyapatite mineral--a process called demineralization. Pathological factors including acidogenic bacteria (mutans streptococci and lactobacilli), salivary dysfunction, and dietary carbohydrates are related to caries progression. Protective factors--which include salivary calcium, phosphate and proteins, salivary flow, fluoride in saliva, and antibacterial components or agents--can balance, prevent or reverse dental caries. Caries progression or reversal is determined by the balance between protective and pathological factors. Fluoride, the key agent in battling caries, works primarily via topical mechanisms: inhibition of demineralization, enhancement of remineralization and inhibition of bacterial enzymes. Fluoride in drinking water and in fluoride-containing products reduces caries via these topical mechanisms. Antibacterial therapy must be used to combat a high bacterial challenge. For practical caries management and prevention or reversal of dental caries, the sum of the preventive factors must outweigh the pathological factors.
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            Onions: a source of unique dietary flavonoids.

            Onion bulbs (Allium cepa L.) are among the richest sources of dietary flavonoids and contribute to a large extent to the overall intake of flavonoids. This review includes a compilation of the existing qualitative and quantitative information about flavonoids reported to occur in onion bulbs, including NMR spectroscopic evidence used for structural characterization. In addition, a summary is given to index onion cultivars according to their content of flavonoids measured as quercetin. Only compounds belonging to the flavonols, the anthocyanins, and the dihydroflavonols have been reported to occur in onion bulbs. Yellow onions contain 270-1187 mg of flavonols per kilogram of fresh weight (FW), whereas red onions contain 415-1917 mg of flavonols per kilogram of FW. Flavonols are the predominant pigments of onions. At least 25 different flavonols have been characterized, and quercetin derivatives are the most important ones in all onion cultivars. Their glycosyl moieties are almost exclusively glucose, which is mainly attached to the 4', 3, and/or 7-positions of the aglycones. Quercetin 4'-glucoside and quercetin 3,4'-diglucoside are in most cases reported as the main flavonols in recent literature. Analogous derivatives of kaempferol and isorhamnetin have been identified as minor pigments. Recent reports indicate that the outer dry layers of onion bulbs contain oligomeric structures of quercetin in addition to condensation products of quercetin and protocatechuic acid. The anthocyanins of red onions are mainly cyanidin glucosides acylated with malonic acid or nonacylated. Some of these pigments facilitate unique structural features like 4'-glycosylation and unusual substitution patterns of sugar moieties. Altogether at least 25 different anthocyanins have been reported from red onions, including two novel 5-carboxypyranocyanidin-derivatives. The quantitative content of anthocyanins in some red onion cultivars has been reported to be approximately 10% of the total flavonoid content or 39-240 mg kg (-1) FW. The dihydroflavonol taxifolin and its 3-, 7-, and 4'-glucosides have been identified in onions. Although the structural diversity of dihydroflavonols characterized from onions is restricted compared with the wide structural assortment of flavonols and anthocyanins identified, they may occur at high concentrations in some cultivars. From bulbs of the cultivar "Tropea", 5.9 mg of taxifolin 7-glucoside and 98.1 mg of taxifolin have been isolated per kilogram of FW.
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              Antimicrobial activity of 10 different plant polyphenols against bacteria causing food-borne disease.

              The antibacterial activities of 10 different plant polyphenols were evaluated by comparing their minimum inhibitory concentrations (MICs) against several food-borne pathogenic bacteria, Staphylococcus aureus (20 strains), some serotypes of the genus Salmonella (26 strains), Escherichia coli (23 strains), and some species of the genus Vibrio (27 strains). The polyphenols examined were epigallocatechin (1), epigallocatechin-3-O-gallate (2), punicalagin (3), tannic acid (4), castalagin (5), prodelphinidin (6), geraniin (7), procyanidins (8), a theaflavin mixture of black tea (9), and green tea polyphenols treated with loquat polyphenol oxidase (10). The average MICs of all polyphenols against S. aureus and the genus Vibrio (192+/-91 and 162+/-165 microg/ml, respectively) were much lower than the values against the genus Salmonella and E. coli (795+/-590 and 1519+/-949 microg/ml, respectively) (p<0.01). The coefficient of variation of the MICs of all polyphenols against S. aureus was the least and that against the genus Vibrio was the greatest. The mean MICs of each plant polyphenol against S. aureus (98-389 microg/ml) and the genus Vibrio (68-488 microg/ml) were similar. The relatively lower mean MIC values of 1, 2, 5, and 6 suggest the importance of 3,4,5-trihydroxyphenyl groups in antibacterial activity.
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                Author and article information

                Journal
                Molecules
                Molecules
                molecules
                Molecules
                MDPI
                1420-3049
                11 February 2011
                February 2011
                : 16
                : 2
                : 1486-1507
                Affiliations
                [1 ]Department of Paediatric Dentistry, University of Naples “Federico II”, Naples, Italy; E-Mails: ivana.amato@ 123456libero.it (I.A.); ingenito@ 123456unina.it (A.I.)
                [2 ]Department of Organic and Biological Chemistry, University of Naples “Federico II”, Naples, Italy; E-Mail: zarrelli@ 123456unina.it (A.Z.)
                [3 ]Section of Plant Biology, Department of Biological Sciences, University of Naples “Federico II”, Napoli, Italy; E-Mails: gabpinto@ 123456unina.it (G.P.); anpollio@ 123456unina.it (A.P.)
                Author notes
                [* ] Author to whom correspondence should be addressed; E-Mail: gianmariafabrizio@ 123456yahoo.it ; Tel. / Fax: 0039-81-7462587.
                Article
                molecules-16-01486
                10.3390/molecules16021486
                6259836
                21317840
                62be9f02-bc6e-43d0-97d9-0aaa1e35cd6c
                © 2011 by the authors;

                licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license ( http://creativecommons.org/licenses/by/3.0/).

                History
                : 18 November 2010
                : 25 January 2011
                : 27 January 2011
                Categories
                Review

                polyphenols,dental caries,anti-microbial action
                polyphenols, dental caries, anti-microbial action

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