The effectiveness of propolis extract in reducing dentin hypersensitivity: A systematic review

Tavares, Johnny Alexandre Oliveira; Silva, Francilene Amaral da; Santos, Tito Marcel Lima; Caneppele, Taciana Marco Ferraz; Augusto, Marina Gullo

doi:10.1016/j.archoralbio.2021.105248

Cited by 12 publications

(11 citation statements)

References 29 publications

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“…This natural compound has high amounts of flavonoids and phenolic acids, being used worldwide in traditional medicine, as well as in pharmaceutical, cosmetic, and food applications due to its antibacterial, antifungal, anti-inflammatory, antiseptic, antiproliferative, anticarcinogenic, and antioxidant properties. [11][12][13][14][15][16][17] The use of propolis as a food ingredient is still limited due to its low solubility in water, strong flavor, and aroma which change the organoleptic properties of foods. [16,18] Thus, some researchers have reported the encapsulation of propolis as an alternative to mask flavors/aromas, maintaining the organoleptic properties in Italian-style salami, [19] fish burger, [20] hamburger meat, [21] pudding, Minas Frescal cheese, [22] and fish fillets.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

2022

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Propolis has health beneficial properties attributed to its phenol composition. Although, it has low water solubility, strong taste, and aroma, limiting its application in the food industry. This study explores the stabilization of phenolic compounds from propolis extract (PE) during the production of potato and cassava starch nanoparticles (NPs) by antisolvent precipitation. Phenolic content and antioxidant capacity (ABTS and DPPH) of acidified PE obtained with different ethanol concentrations are determined. Starch NPs based on cassava and potato starch are characterized in terms of physicochemical properties, including loading efficiency, particle size distribution and surface charge, moisture content, water activity, chemical bonds, crystalline structure, thermal stability, color, and solubility in water. Fourier‐transform infrared spectra and X‐ray diffractograms reveal that the phenolic compounds of PE are stabilized with the starch NPs, in this way, at least 54.91% of phenolic compounds from PE are stabilized by the starch NPs. Starch NPs stabilizing the phenolic compounds display brown color and high solubility in hot water (90 °C). This research reports for the first‐time information regarding the stabilization of phenolic compounds from PE using starch NPs. These starch NPs have a great potential to be used in food formulations or to manufacture active food packaging.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

2022

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“…The concentration of propolis has not been standardized till date. Clinical studies have used concentrations ranging between 10%-40%, and there are few studies which have compared the effect of different concentrations of propolis on DH [12,13,34,[37][38][39]. Studies reported that varying the concentration of propolis did not increase the effectiveness of treatment [34,39], indicating that different concentrations may be e cacious in reducing DH.…”

Section: Discussionmentioning

confidence: 99%

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confidence: 99%

“…A recent systematic review suggested propolis as a promising, effective, safe, and low-cost alternative for reducing DH [12]. Propolis is a natural product produced by bees, which has garnered attention due to its harmlessness and numerous bene cial biological properties [12][13][14][15][16]. Its composition may vary depending on its geographic origin, however, it usually comprises a mixture of resin, balsams, essential and aromatic oils, wax mixed with bee glue (salivary secretions of bees), amino acids, minerals, ethanol, vitamins, pollen, and a high content of bio avonoids [14,16].…”

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confidence: 99%

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Effect of experimental propolis-based toothpastes on dentin hypersensitivity: a randomized clinical trial

Takeuchi

Carneiro

Paula

et al. 2023

Preprint

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Background: Propolis is a natural product produced by bees, which has garnered attention due to its harmlessness and numerous beneficial biological properties. This randomized, double-blinded, placebo-controlled clinical trial aimed to assess the effect of toothpastes containing different concentrations of propolis (10% and 15%) on the control of dentin hypersensitivity (DH). Methods: Sixty-six teeth with DH were randomly divided into three treatment groups (n= 22): placebo (toothpaste without active ingredient), 10% propolis (toothpaste with 10% propolis), and 15% propolis (toothpaste with 15% propolis). DH was assessed at three distinct time points (baseline, 15 and 30 days after treatment) by tactile and evaporative stimuli, using the visual analog scale (VAS). Data were analyzed using Friedman and Kruskal-Wallis tests. A significance level of 5% was used in all analyses. Results: All the groups showed reduction in DH during the study period (p < 0.05). The experimental groups (10% and 15% propolis) showed significantly greater reduction in DH compared to the placebo group (p < 0.05) after 30 days of treatment; however, the findings of experimental groups were similar to each other (p > 0.05). Conclusion: Toothpastes containing propolis at concentrations of 10% and 15% were equally effective in controlling DH, regardless of their concentration. Trial registration: Registered on NCT05083052. Date of Registration: 19/10/2021

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“…Thus, Brailo et al [ 81 ] and Henatsch et al [ 87 ] reported an interesting case of delayed contact sensitivity that developed on the lips and the oral mucosa as a result of topical propolis use for treatment of recurrent aphthous ulceration. In contrast, numerous studies show a protective effect of propolis in induced mucositis, especially in patients who received treatment for tumors [ 87 , 88 , 89 , 90 ] and in cases involving dental health [ 90 , 91 , 92 , 93 ].…”

Section: Role Of Propolis and Its Components In Allergymentioning

confidence: 99%

Allergic Inflammation: Effect of Propolis and Its Flavonoids

Oršolić

2022

Molecules

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The incidence of allergic diseases and their complications are increasing worldwide. Today, people increasingly use natural products, which has been termed a “return to nature”. Natural products with healing properties, especially those obtained from plants and bees, have been used in the prevention and treatment of numerous chronic diseases, including allergy and/or inflammation. Propolis is a multi-component resin rich in flavonoids, collected and transformed by honeybees from buds and plant wounds for the construction and adaptation of their nests. This article describes the current views regarding the possible mechanisms and multiple benefits of flavonoids in combating allergy and allergy-related complications. These benefits arise from flavonoid anti-allergic, anti-inflammatory, antioxidative, and wound healing activities and their effects on microbe-immune system interactions in developing host responses to different allergens. Finally, this article presents various aspects of allergy pathobiology and possible molecular approaches in their treatment. Possible mechanisms regarding the antiallergic action of propolis on the microbiota of the digestive and respiratory tracts and skin diseases as a method to selectively remove allergenic molecules by the process of bacterial biotransformation are also reported.

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The effectiveness of propolis extract in reducing dentin hypersensitivity: A systematic review

Cited by 12 publications

References 29 publications

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

Antioxidant Nanoparticles Based on Starch and the Phenolic Compounds from Propolis Extract: Production and Physicochemical Properties

Effect of experimental propolis-based toothpastes on dentin hypersensitivity: a randomized clinical trial

Allergic Inflammation: Effect of Propolis and Its Flavonoids

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