Synopsis

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

Flavonols, a subclass of flavonoids found in various fruits, vegetables, and teas, have been investigated for their potential benefits in managing gingivitis due to their anti-inflammatory, antioxidant, and antimicrobial properties. Several in vitro and animal studies have demonstrated that flavonols such as quercetin and kaempferol can inhibit the growth of oral pathogens like Porphyromonas gingivalis, a key contributor to periodontal disease. Additionally, flavonols may suppress the production of pro-inflammatory cytokines, thereby reducing inflammation and tissue destruction in gingival tissues.

A number of small-scale human studies and clinical trials provide preliminary evidence supporting the adjunctive use of flavonol-rich extracts (such as those from green tea or onions) in reducing the clinical signs of gingivitis, including bleeding on probing and gingival inflammation. However, the quality of evidence is variable, with many studies being short-term, using small sample sizes, or lacking rigorous controls.

Overall, while traditional use of flavonols for oral health is limited, emerging scientific evidence provides a rationale for their use in supporting gingivitis treatment. The current evidence base is moderate (rated 3/5), and larger, well-controlled clinical trials are needed to confirm efficacy and establish optimal dosing and delivery forms. Flavonols are not a replacement for conventional oral hygiene practices but may serve as a complementary approach.

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