The potential of Robusta (Coffea canephora) green beans as a dentin hypersensitivity therapy agent: A review
Department of Periodontology, Faculty of Dentistry, University of Jember, Indonesia.
Review Article
World Journal of Advanced Research and Reviews, 2022, 16(03), 260-273
Publication history:
Received on 20 October 2022; revised on 02 December 2022; accepted on 05 December 2022
Abstract:
Dentin hypersensitivity or sensitive teeth is one of the most disturbing diseases caused by the opening of the dentinal tubules which can transmit fluid to the pulp nerves of the tooth, so that patient feel a short and sharp pain when exposed to triggering agents. This can cause physical and psychological problems for the patient. In addition, it can have a negative impact on a person's quality of life, especially regarding food selection, plaque control methods, and aesthetic aspects. One of the treatments for dentine hypersensitivity is by using materials that contain a desensitizing effect, such as stannous, strontium, potassium, arginine, oxalate, and hydroxyapatite. These ingredients can be contained in toothpaste, serum, mouthwash and in dental office materials. Robusta green beans is known to contain fluoride and oxalic acid. Fluoride is needed by the teeth to prevent and repair porous teeth, cavities to hypersensitive teeth. While oxalic acid is a material that has a desensitizing effect, which can be used to treat dentine hypersensitivity. However, the content of oxalic acid and fluoride in Robusta green bean has not been studied further to determine its desensitization potential. This review article will discuss the possible desensitization potential of Robusta green bean.
Keywords:
Robusta green bean; Dentin hypersensitivity; Fluoride; Oxalic acid
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