Synopsis

Source of validity: Scientific
Rating (out of 5): 2

Flavans, a subclass of flavonoids found in various plants (notably in cocoa, tea, and certain fruits), have been investigated for their potential oral health benefits, including the management of gingivitis. The proposed mechanism relates to their antioxidant, anti-inflammatory, and antimicrobial activities, which could theoretically reduce gingival inflammation and inhibit the growth of pathogenic bacteria implicated in periodontal disease.

Several in vitro and animal studies have demonstrated that flavans can inhibit the growth of oral pathogens such as Porphyromonas gingivalis and reduce inflammatory markers associated with gingivitis. Human studies, however, are limited. Some small clinical trials using flavan-rich extracts (such as green tea catechins or cocoa polyphenols) in mouth rinses or chewing gums have reported modest reductions in gingival bleeding and plaque scores. For example, randomized controlled trials with green tea catechin-containing products have shown some beneficial effects on gingivitis severity and bacterial load, although the studies are generally small and of short duration.

Overall, while there is some scientific basis for the use of flavans in supporting gingival health, the clinical evidence is preliminary and not robust. More large-scale, well-designed human trials are needed to firmly establish efficacy. Thus, the evidence supporting the use of flavans for gingivitis can be considered weak to moderate at best.

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