Synopsis

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

Flavans, a subgroup of flavonoids commonly found in foods such as tea, cocoa, and certain fruits, have been studied for their potential benefits to oral health, particularly in supporting gum (periodontal) health. Scientific research suggests that flavans possess anti-inflammatory, antioxidant, and antimicrobial properties. These properties are relevant to gum health because periodontitis and gingivitis, the two most common gum diseases, are driven by inflammation and bacterial infection.

Several in vitro and animal studies have demonstrated that flavans can inhibit the growth of oral pathogens such as Porphyromonas gingivalis and Streptococcus mutans, which are associated with gum disease and dental caries, respectively. Additionally, flavans may reduce the production of pro-inflammatory cytokines in gingival tissues, thereby potentially reducing tissue destruction associated with periodontitis.

Human clinical studies are somewhat limited but promising. A few small-scale clinical trials have shown that the use of flavan-rich mouthwashes or chewing gums may reduce markers of gingival inflammation and plaque accumulation. For example, green tea catechins (a type of flavan) have been shown to improve periodontal parameters in some studies.

However, while the mechanistic data and preliminary clinical evidence are supportive, larger and longer-term randomized controlled trials are needed to confirm the efficacy of flavans in gum health. As such, the evidence base is moderate but not definitive, justifying a rating of 3 out of 5.

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