Effect of cranberry juice deacidification on its antibacterial activity against periodontal pathogens and its anti-inflammatory properties in an oral epithelial cell model-Reference-Cited by-同舟云学术

Effect of cranberry juice deacidification on its antibacterial activity against periodontal pathogens and its anti-inflammatory properties in an oral epithelial cell model

Published:2021 Issue:21 Volume:12 Page:10470-10483
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Pellerin Geneviève¹²,Bazinet Laurent¹²^ORCID,Grenier Daniel³^ORCID

Affiliation:

1. Institute of Nutrition and Functional Foods (INAF) and Department of Food Sciences, Université Laval, Quebec City, QC, Canada G1V 0A6

2. Laboratoire de Transformation Alimentaire et Procédés Électro-Membranaires (LTAPEM, Laboratory of Food Processing and Electromembrane Processes), Université Laval, Quebec City, QC, Canada G1V 0A6

3. Oral Ecology Research Group, Faculty of Dentistry, Université Laval, Quebec City, QC, Canada G1V 0A6

Abstract

When it comes to the prevention of periodontitis, high level deacidification of cranberry juice by EDBM reduces the potential health effects of the beverage.

Funder

Natural Sciences and Engineering Research Council of Canada

Université Laval

Fonds de Recherche du Québec - Nature et Technologies

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D1FO01552D

Reference91 articles.

1. Global periodontal disease epidemiology