Abstract
Research and practical application of functional foods has its place in the prevention and treatment of many diseases and some of them can be applied also in the prevention of dental caries. Anti-cariogenic potential of these compounds was tested in vitro, in animal experiments , in situ and in vivo.
In vitro studies examining effects of food ingredients on growth, acid production and adherence to solid surfaces with isolated strains of microorganisms in mixed cultures , and most recently in experimental biofilms. As a model of dental caries in situ using dental tissue samples mounted in acrylic carriers volunteers wearing in the mouth.
Another possibility is a clinical study in which the tracks increase caries or its reduction by adding a test substance. Attention is payed to substances present in plants and fruits- polyphenols, flavonoids and procyanidines that inhibit the metabolism of cariogenic microorganisms and blocking glycosyltransferase, an obstacle to adherence mutans streptococci on the tooth surface.
A similar mechanism is applied by phosphate esters of sugars present in honey, propolis and also the unrefined syrup of sugar beet and sugar cane. Reduced cariogenic potential have sugar- sweetened foods polyols, of which the most promising appears to xylitol.
Attention is also paid to the beneficial effects of food preservatives, benzoates, sorbates, sulphites and nitrites, which reduce the viability of cariogenic microorganisms. From the functional components contained in milk and milk products is studied the effect of casein and casein phosphopeptides components and glycomacropeptide and especially their calcium salts.
Research on functional foods and functional food components in relation to oral health continues intensively and many of them can find their place in a comprehensive strategy for the prevention of caries as a complement to effective oral hygiene and safe food.