Pineapple (Ananas Comosus L. Merr) extract as a natural antibacterial agent for oral health: A systematic review
Faculty of Dental Medicine, Universitas Airlangga, Surabaya, Indonesia.
Review Article
World Journal of Advanced Research and Reviews, 2024, 24(03), 769–776
Publication history:
Received on 19 October 2024; revised on 07 December 2024; accepted on 09 December 2024
Abstract:
Background: Oral health issues such as dental caries, gingivitis, and halitosis are often caused by pathogens like Streptococcus mutans, Porphyromonas gingivalis, Streptococcus sanguinis, and Staphylococcus aureus. While chlorhexidine is effective in treating these infections, its prolonged use has adverse effects. Pineapple (Ananas comosus L. Merr), contains bioactive compounds such as bromelain, flavonoids, tannins, saponins, alkaloids, phenols, chlorine, iodine, and steroids which exhibit strong antibacterial activity. This study explores the potential of pineapple extract as a sustainable and eco-friendly alternative for oral health management, aligning with global sustainability goals.
Method: The procedure used in writing this systematic review is a literature search through several databases such as PubMed, ScienceDirect, Proquest, and Google Scholar.
Discussion: Pineapple extract, exhibits significant antibacterial activity against oral pathogens due to the presence of bioactive compounds such as bromelain, flavonoids, tannins, and other phytochemicals. Bromelain reduces bacterial adhesion and inhibits biofilm formation, flavonoids can interfere with bacterial metabolism and nucleic acid synthesis while tannins disrupt bacterial cell walls, leading to osmotic imbalance and cell lysis. These attributes highlight pineapple extract potential as a natural alternative for preventing oral diseases.
Conclusion: Pineapple extract can provide antibacterial effects that are beneficial for oral health.
Keywords:
Ananas Comosus L Merr; Extract; Antibacterial; Oral Health
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0