Open AccessEffect of cranberry juice deacidification on its antibacterial activity against periodontal pathogens and its anti-inflammatory properties in an oral epithelial cell model
Author(s) -
Geneviève Pellerin,
Laurent Bazinet,
Daniel Grenier
Publication year - 2021
Publication title -
food and function
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.145
H-Index - 76
eISSN - 2042-650X
pISSN - 2042-6496
DOI - 10.1039/d1fo01552d
Subject(s) - cranberry juice , microbiology and biotechnology , antibacterial activity , chemistry , food science , biology , bacteria , urinary system , endocrinology , genetics
When it comes to the prevention of periodontitis, high level deacidification of cranberry juice by EDBM reduces the potential health effects of the beverage.
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom