Cranberry extract / juice and proanthocyanidin (flavonoid) fractions vs Untreated or vehicle control (some studies vs positive antimicrobial controls, e.g. chlorhexidine/fluoride)
pH drop / acidogenicity buffering · Streptococcus mutans (in vitro cultures and biofilms)
Cranberry extract reduces S. mutans acidogenicity / glycolytic pH drop in vitro (5 studies; ungraded).
1 finding from 1 review
- Effect of flavonoids from grape seed and cranberry extracts on the microbiological activity of Streptococcus mutans: a… 2024 All outcomesin vitro (laboratory)Cranberry PAC buffered acidogenesis: final pH 5.6 vs 5.2 control (Koo), lactic acid reduced 44% (Philip 2019) and 46% at 500 ug/mL (Philip 2019 EJOS), final pH 4.7-4.9 vs 3.7 control (Duarte), and disrupted glycolytic…5 studiesGRADE not reported