More evidence that cranberries could prevent tooth decay

The flavonoids quercetin and myricetin found in cranberries can stop the formation of dental plaques and tooth decay, as scientists report yet more benefits for this super fruit.

The new research, presented last week at the 84th General Session of the International Association for Dental Research, goes some way to identifying the compounds in cranberries that could be responsible and the mechanisms behind these benefits.

Scientists from the University of Rochester School of Medicine and Dentistry in New York reported that flavonoids in cranberries might be able to reduce the formation of plaque, inhibit acidic conditions, and stop the bacteria from sticking to teeth.

Lead researcher Hyun Koo and his colleagues investigated the effects of the flavonoids quercetin and myricetin, and their corresponding glycosides on the inhibition of glucosyltransferase enzymes (GTF) associated with plaque formation. Tests were performed in solution and on saliva-coated hydroxyapatite (calcium compounds sometimes used in dental implants).

They found that solutions containing 250 micrograms per millilitre of the flavonoids quercetin and myricetin inhibited the activity of glucosyltransferase enzymes by about 55 per cent in solution and by as much as 40 per cent on the hydroxyapatite. Expression of the gene responsible for producing the glucosyltransferase enzymes was said to be repressed.