Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Anthocyanins are a class of flavonoid compounds found in many fruits and vegetables, especially berries, grapes, and red cabbage. Their use for supporting or treating gingivitis is primarily based on scientific validation, although the evidence is still emerging and not yet definitive. Several in vitro and in vivo studies have demonstrated that anthocyanins possess antioxidant, anti-inflammatory, and antimicrobial properties, all of which are relevant to the pathogenesis of gingivitis—a common inflammatory condition of the gums caused by bacterial plaque accumulation.

Research published in recent years has shown that anthocyanin-rich extracts can inhibit the growth of oral pathogens such as Porphyromonas gingivalis and Streptococcus mutans. Furthermore, animal studies and small-scale clinical trials have indicated that mouthwashes or gels containing anthocyanins reduce gum inflammation, decrease bleeding on probing, and lower inflammatory markers within the gingival crevicular fluid. For example, bilberry and blackcurrant extracts—rich in anthocyanins—have been shown to exert significant anti-inflammatory effects in cell culture models of periodontal disease.

However, while the laboratory and early clinical evidence is promising, large-scale randomized controlled trials in humans are still lacking. As such, the use of anthocyanins for gingivitis is supported by moderate-quality scientific evidence, but further research is required to establish optimal dosing, formulation, and long-term efficacy.

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