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.