Chocolate Helps Prevent Dental Decay
Japanese researchers announce new evidence
| September/October 2000
Past clinical studies have shown that cocoa and chocolate can prevent dental caries, or tooth decay. The studies reported that the polyphenols in chocolate turns off an enzyme responsible for converting sugar into polysaccharoses in the mouth. Polysaccharose is the binding agent that causes dental plaque to attach to the teeth.1 This effect is called “anticariogenic,” and is the same effect supplied by polyphenols in green tea that are now added to some chewing gums to help prevent cavities. Polyphenols are flavonoids, plant compounds that have beneficial effects on human health. (See past articles on this subject that appeared in The Candy Dish at our web site: www.romolochocolates.com.) Chocolate’s tooth decay-fighting powers were once again in the news on Aug. 24, when Reuters news service reported on the findings of Takashi Ooshima and his colleagues at Osaka University in Japan.2 Their study concluded that cocoa bean husk (CBH) is a potent source of antibacterial agents needed to fight mouth bacteria. The husk is the outer part of the cocoa bean and is not currently used in making chocolate. Ooshima suggested that CBH extract be used in a mouthwash, as a toothpaste supplement or even put back into chocolate. A dentist quoted in the article agreed, however, that nothing we eat could replace good brushing and flossing. Sources: 1. “Nutritional Functions of Cocoa and Chocolate,” The Manufacturing Confectioner, Feb. 2000; 2. “Could a Chocolate a Day Stop Tooth Decay?”, Reuters, Aug. 24, 2000. |
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