Synopsis

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

Flavanols, a subclass of flavonoids found in foods such as cocoa, tea, apples, and grapes, have been investigated for their potential benefits on oral and gum health. Scientific evidence suggests that flavanols possess anti-inflammatory, antioxidant, and antimicrobial properties, which are relevant to supporting the health of the gums (gingiva). Several in vitro and clinical studies have shown that flavanols, especially those found in green tea and cocoa, can inhibit the growth of periodontal pathogens such as Porphyromonas gingivalis and reduce the production of pro-inflammatory cytokines that contribute to gum disease.

For example, randomized controlled trials using green tea catechin-containing mouthwashes or chewing gum have demonstrated reductions in gingival inflammation and bleeding on probing. Cocoa-derived flavanols have also been shown in laboratory studies to inhibit bacterial adhesion and biofilm formation, key steps in the development of periodontal disease. While the overall body of clinical evidence is still emerging and often limited by small sample sizes or short intervention periods, the mechanisms of action and initial human data provide moderate scientific support for the use of flavanols in maintaining gum health. However, more large-scale, long-term studies are needed to establish definitive recommendations.

More about flavanols (various)
More about Gums

Other ingredients that support Gums

Other body systems supported by flavanols (various)

Products containing flavanols (various)