Scientists have discovered that theaflavins—beneficial substances that appear during the fermentation of black tea—can protect teeth from cavities.
A study published in the journal Food & Function (F&F) showed that these compounds simultaneously inhibit the proliferation of caries-causing bacteria and slow down the destruction of dental tissues.
The research examined the effects of theaflavins on the bacterium Streptococcus mutans, the main "culprit" of cavities, as well as on the enzyme MMP-9, which is involved in collagen breakdown and weakens dentin. It turned out that theaflavins destroy bacterial films on the surface of teeth and effectively suppress the activity of this enzyme.
The researchers found that theaflavin molecules directly bind to MMP-9 and change its shape, making it less effective in performing its function. Moreover, the more complex the chemical structure of the theaflavin, the stronger the protective effect.
According to the authors, these results suggest that theaflavins could serve as a basis for new natural means of preventing cavities. In the future, they could be used in the creation of toothpaste, mouthwashes, or functional products for maintaining dental health.
