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The role of natural antioxidants in the prevention of periodontal diseases

Mateusz Zakrzewski, Anna Ostrowska, Zakrzewska Magdalena, Maciorkowska Elżbieta

Abstract

Background: Oxidative stress is a key causative factor in chronic inflammation and plays a key role in the pathogenesis of many chronic inflammatory diseases, including periodontitis. A properly balanced diet abundant in vegetables and fruits can be a rich source of biologically active substances that inhibit reactions with oxygen and ozone. The aim of the study is to assess the influence of natural antioxidants contained in vegetables and fruits on the occurrence and progression of periodontal diseases. Methods: The study covered a group of 368 students of the third grade (at the age of 18) of general secondary schools from the urban environment. The surveyed youth completed a survey regarding their dietary and hygienic habits. Subsequently, they participated in an oral cavity study in which the values of the plaque PL.I and gum GI index were assessed. Results: The beneficial effect on periodontal tissues resulted from eating of fruits and vegetables and frequent consumption of apples and carrots (median GI = 0). Eating of potato chips and crisps and the use of quick-service bars intensified gingivitis (median GI = 0.1). Conclusions: A diet intensifying oxidative stress influenced the deterioration the clinical status during the developmental age.

Keywords
oxidative stress, periodontal diseases, antioxidants in the diet

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Preprint: Please note that this article has not completed peer review.

The role of natural antioxidants in the prevention of periodontal diseases

Mateusz Zakrzewski, Anna Ostrowska, Zakrzewska Magdalena, Maciorkowska Elżbieta

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Abstract

Background: Oxidative stress is a key causative factor in chronic inflammation and plays a key role in the pathogenesis of many chronic inflammatory diseases, including periodontitis. A properly balanced diet abundant in vegetables and fruits can be a rich source of biologically active substances that inhibit reactions with oxygen and ozone. The aim of the study is to assess the influence of natural antioxidants contained in vegetables and fruits on the occurrence and progression of periodontal diseases. Methods: The study covered a group of 368 students of the third grade (at the age of 18) of general secondary schools from the urban environment. The surveyed youth completed a survey regarding their dietary and hygienic habits. Subsequently, they participated in an oral cavity study in which the values of the plaque PL.I and gum GI index were assessed. Results: The beneficial effect on periodontal tissues resulted from eating of fruits and vegetables and frequent consumption of apples and carrots (median GI = 0). Eating of potato chips and crisps and the use of quick-service bars intensified gingivitis (median GI = 0.1). Conclusions: A diet intensifying oxidative stress influenced the deterioration the clinical status during the developmental age.

Figures

Background

Methods

Results

Discussion

Conclusions

References

Tables

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