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Chemicals in Red Wine Reduce Cavity-Causing Bacteria

January 11th, 2008 · No Comments

Researchers have found that some of the chemicals (polyphenols) in fermented red wine grapes appear to have the unique ability to inhibit bacteria from creating cavities. The Journal of Agricultural and Food Chemistry published the study that could help science find a cure for other bacterial infections that affect the whole body. The cool thing about this finding is that we can now stop bacteria from damaging teeth without killing the bacteria. Because many bacteria simply become immune to antibiotics, this new way of doing battle should prove more successful.

A review of the study can be found at MedicalNewsToday.com. It includes details about the new bacteria and how it could be used in other areas of medical science.

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