Antibacterial Activity of Red and White Wine against Oral Streptococci
Monday, July 09, 2007
Several studies suggest that moderate wine consumption has beneficial effects on human health.
The antioxidant and antiradical properties, particularly of red wine, attributed mainly to a high polyphenol content appear to protect against the risk of coronary heart disease and cancer.
Wine also possesses antimicrobial properties.
The antibacterial action of commercial red and white wines against oral streptococci responsible for caries development and pharyngitis was studied. Both wines displayed activity. The compounds responsible for such activities were succinic, malic, lactic, tartaric, citric, and acetic acid.
While the synthetic mixtures of the organic acids tested at the concentrations found in wine had greater antibacterial activity than the beverages, indicating that in wine they are inhibited by other components, wine was nonetheless shown to be active against oral streptococci and therefore enhanced oral health.
J. Agric. Food Chem., 55 (13), 5038 -5042, 2007. 10.1021/jf070352q S0021-8561(07)00352-4)