Lingonberries-General and Oral Effects on the Microbiome and Inflammation

被引:13
作者
Parnaen, Pirjo [1 ,2 ]
Lahteenmaki, Hanna [1 ,2 ]
Tervahartiala, Taina [1 ,2 ]
Raeisanen, Ismo T. [1 ,2 ]
Sorsa, Timo [1 ,2 ,3 ]
机构
[1] Univ Helsinki, Dept Oral & Maxillofacial Dis, Head & Neck Ctr, POB 63 Haartmaninkatu 8, FI-00014 Helsinki, Finland
[2] Helsinki Univ Hosp, POB 63 Haartmaninkatu 8, FI-00014 Helsinki, Finland
[3] Karolinska Inst, Div Periodontol, Dept Dent Med, S-14104 Huddinge, Sweden
关键词
Lingonberries; inflammation; oral microbiome; fermented lingonberry juice; BERRY PHENOLICS; IN-VITRO; ANTIMICROBIAL PROPERTIES; ANTIOXIDANT ACTIVITY; TANNIN COMPONENTS; CANDIDA-ALBICANS; FRUIT EXTRACTS; DEGRADATION; INSULIN; IDENTIFICATION;
D O I
10.3390/nu13113738
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Lingonberry (Vaccinium vitis ideae L.) is a low-bush wild plant found in the northern hemisphere. The berries are used in traditional medicine in Finland to treat oral yeast infections. General and oral effects of lingonberries on the microbiome and inflammation are reviewed. A brief introduction to oral microbiome symbiosis and dysbiosis, innate and adaptive immunity and inflammation are included, and special features in microbe/host interactions in the oral environment are considered. In vitro anticancer, antimicrobial, antioxidant, anti-inflammatory, and in vivo mouse and human studies are included, focusing on the symbiotic effect of lingonberries on oral and general health.
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页数:11
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