A team of scientists fromUniversity of Granada in Spain showed the beneficial properties of a toothpaste formulated with extra virgin olive oil, xylitol and betaine to reduce the formation of dental biofilm and bleeding gums.
The research, published in the journal Scientific Reports, represents new scientific evidence of the healthy properties of extra virgin olive oil for oral health in general and for gum health in particular. According to researchers, to date there are very few clinical studies that evaluate the effectiveness of herbal toothpastes in the treatment of gingivitis and there is only one article that compares in vitro the antimicrobial activity of a toothpaste based on olive fruit extract.
The hypothesis of scientists from the University of Granada is that a toothpaste with natural products, based on EVOO extracts, could act in a way more effective on periodontal and salivary variables compared to a placebo and a commercial antigingivitis paste. The objective of this clinical study was to determine the effects of a toothpaste with EVOO, xylitol and betaine on gingival bleeding, supragingival biofilm, flow and salivary pH in a group of patients with gingivitis, compared to two control groups, one placebo and one another with a commercial toothpaste indicated for gingivitis.
To this end, a four-month clinical study was designed and it was observed that toothpaste based on EVOO, xylitol and betaine generated the best results in patients with gingivitis in terms of reducing gingival bleeding, supragingival biofilm (determined by bacterial plaque) and increased pH at four months compared to the two control groups.
This study is the first randomized, double-blind, multicenter controlled clinical trial evaluating the clinical changes in gingival bleeding, dental biofilm, salivary flow and saliva pH, of a toothpaste made with a natural product, EVOO, as main ingredient.
The main result of this research was reducing the rate of gingival bleeding in patients who used the tested toothpaste compared to a placebo. This result, according to the researchers, can be attributed to multiple biological mechanisms. In their opinion, it is necessary to take into account a combined effect of the various phenolic compounds (hydroxytyrosol, oleocanthal, oleacein, maslinic acid...) and other minor components present especially in early harvested extra virgin olive oils.
Adapted from www.mercacei.com
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