Tab. II.

Beneficial effects of polyphenols in oral cavity pathogens.

Polyphenols/food sources	Beneficial effects	References
Tea Polyphenols	Inhibition of glucosyltransferase (GTF), acid production, adherence to hard surfaces	[62]
Polymeric polyphenols	Inhibition of Streptococcus mutans polysaccharide synthesis	[63]
Extracts of unfermented cocoa, epicatechin, red grape seed, and green tea	Bacteriostatic against S. mutans, inhibit acid production, and reduce adherence of the bacterium against glass	[64]
Tannins from grapes	Salivary alpha-amylase inhibition in humans	[65]
Cocoa flavonols	Enhance interleukin 5 secretion by peripheral blood mononuclear cells and trigger IgA production against S. mutans	[66]
Oolong tea extract and its polyphenols	Significant reductions in caries and plaque development in rats infected with S. mutans	[67]
Barley coffee, coffee, wine, and tea	High consumption accompanies lower Lactobacilus sp. and S. mutans in plaque and saliva, thus lowering dental plaque scores	[68]
Oolong tea extract	Cariostatic activity against S. sorbinus in the oral cavity	[69]
Hydroxytyrosol from olives and olive tree	Reduces the viral load of the oral and nasal cavity mucosa during SARS-CoV-2 infections	[70-73]