Deacidification of Cranberry Juice Reduces Its Antibacterial Properties against Oral Streptococci but Preserves Barrier Function and Attenuates the Inflammatory Response of Oral Epithelial Cells

Cranberry (Vaccinium macrocarpon) may be a potent natural adjuvant for the prevention of oral diseases due to its anti-adherence, anti-cariogenic, and anti-inflammatory properties. However, the high titrable acidity of cranberry juice (CJ) has been reported to cause gastrointestinal discomfort, lead...

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Detalles Bibliográficos
Autores principales: Pellerin, Geneviève, Bazinet, Laurent, Grenier, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305880/
https://www.ncbi.nlm.nih.gov/pubmed/34359504
http://dx.doi.org/10.3390/foods10071634

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305880/
https://www.ncbi.nlm.nih.gov/pubmed/34359504
http://dx.doi.org/10.3390/foods10071634

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