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Kismis, sifatnya sama dengan anggur, karena memang terbuat dari anggur.

Kismis mengandung banyak manfaat dan mampu memberikan suntikan gizi yang

baik sekali. Bahkan, seorang Ulama bernama Az-Zuhri berkata: Barangsiapa yang

ingin menghafal hadist, hendaknya ia makan kismis.

Di buat dari buah kismis pilihan, di import dari timur tengah, diproses seara

modern dengan menerapkan !"# $ystem, tanpa bahan kimia penga%et, aman

dikonsumsi anak & anak maupun de%asa.

Konsumsi seara moderat tidak men'adi masalah karena kismis dibuat dari

anggur merah yang dikeringkan. Bila dibandingkan dengan bahan segarnya,

kadar serat kismis 'auh lebih tinggi karena bentuknya lebih kering.

$ekitar () gram kismis dihitung sebagai satu porsi buah. *ni berarti setengah dari

konsumsi buah harian yang direkomendasikan bagi anak dengan diet +.))) kalori.

$elain mengandung antioksidan, kismis 'uga tinggi karbohidrat serta kaya serat

dan zat besi. Dalam kismis 'uga terkandung potasium dan zat besi. $ekitar

persen kebutuhan dua mineral tersebut bisa diperoleh dari gram kismis.

/amun, pemberian kismis bagi anak harus diperhatikan. Bentuknya yang keil

bisa menyebabkan anak tersedak. *tu sebabnya, 0e1as 2hildren 3ospital, Amerika

$erikat, tidak mengan'urkan pemberian kismis pada anak berusia di ba%ah dua

tahun.

"enurut #rof. D4. "ade Asta%an, "$, ahli teknologi pangan dan gizi dari *#B,

kandungan kismis yang utama adalah karbohidrat, 5itamin, dan mineral,

sedangkan kadar proteinnya rendah. 4asa manis yang timbul pada kismis

memang disebabkan kadar gula yang ukup tinggi. 6enisnya gula sukrosa,

fruktosa, dan glukosa. $ukrosa dan fruktosa relatif lebih sedikit membuat gigi

berlubang.

"enghambat Bakteri

$ebuah studi yang dilakukan para peneliti dari Uni5ersity of *llinois, 2hiago

2ollege of Dentistry, A$, menun'ukkan bah%a konsumsi kismis membantu

menegah ter'adinya gigi berlubang serta penyakit gusi. 4upanya, lima 'enis

antioksidan yang terdapat pada kismis berguna dalam penegahan tersebut.

Kandungan asam oleanolik dan komponen fitokimia lainnya 'uga menghambat

pertumbuhan bakteri dalam mulut, terutama bakteri yang bertanggung 'a%ab

terhadap kerusakan gigi. 7itokimia merupakan komponen antioksidan alami yang

di'umpai pada tumbuhan.

7itokimia yang terdapat pada kismis yang spesifik ini membantu mela%an

kerusakan gigi dan penyakit gusi. Begitu pernyataan 6ulie 6ones, #h.D, profesor

bidang gizi dari 2ollege of $t. 2atherine.

Asam tersebut akan menghentikan upaya bakteri dari perlengketan pada

permukaan gigi. Dengan demikian, akan menegah ter'adinya plak. 3asil

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penelitian yang dibiayai oleh 2alifornia 4aisin "arketing Board dipresentasikan

a%al tahun )) pada pertemuan Amerian $oiety for "irobiology, Atlanta, A$.

8alau demikian, masih banyak ahli yang tetap menganggap bah%a kismis bisa

merusak gigi. Ada benarnya pernyataan itu, terlebih bila sehabis mengonsumsi

kismis anak lupa menggosok gigi.

$ebenarnya ada dua faktor utama yang meningkatkan risiko gigi berlubang pada

anak. /ational /et%ork for 2hild 2are, *o%a $tate Un5iersity, menyebutkan bah%a

lamanya makanan berada pada mulut dan 'umlah kandungan gula yang ada pada

makanan yang dikonsumsi, akan meningkatkan risiko kerusakan gigi. Bila

makanan tersebut lengket atau dikulum, akan bertahan lebih lama dalam mulut.

"akanan seperti poporn yang berselaput karamel lebih enderung menyebabkan

ter'adinya gigi berlubang.

Beberapa 'enis makanan men'adi masalah saat dikonsumsi tersendiri, tetapi tidak

men'adi masalah ketika diasup sebagai bagian dari makanan utama. !igi

mempunyai kesempatan lebih baik untuk membersihkan zat bergula olehmakanan lainnya dan airan yang ikut masuk ke mulut. 2ara terbaik adalah

membuat makanan yang lengket seperti buah kering sebagai bagian dari

makanan utama dan berikan buah segar sebagai kudapan bergizi.

Beberapa fakta tentang kismis:

+. Di A$, kismis populer sebagai penyerta sarapan. Biasanya ditambahkan pada

sereal. Di *ndonesia, kismis lebih banyak dikonsumsi sebagai kudapan.

. Kismis rendah sodium, bebas lemak, dan sumber yang baik untuk zat besi,

potasium, serta serat. Kismis 'uga kaya antioksidan, bahkan memegang peringkat

buah paling kaya antioksidan. #ada +)) gram kismis terkandung .9) ;42A unit

atau o1ygen radial absorbane apaity < kapasitas untuk menyerap oksigen

radikal= . ;42A adalah ukuran kekuatan antioksidan dalam makanan.

. "enurut 2harles $tuart #latkin, ahli gizi dan penulis buku 0he Automati Diet,

kalori kismis sayangnya akan bertambah sekitar satu kalori per kismis. 0idak

seperti anggur. $atu kotak keil kismis < biasanya di'ual dalam bentuk kemasan

kotak= bisa mengandung ( kalori. Kismis tidak mengenyangkan seperti buah lain

atau anggur merah yang lebih banyak kandungan airnya dan lebih rendah kalori.

(. $ebelum kemasannya dibuka, kismis bisa tahan lama di dalam suhu ruang.

/amun, begitu dibuka, perlu dimasukkan ke dalam lemari es. #ilih kismis dengan%arna yang baik < tidak terlalu gelap= , 'uga tidak rusak akibat serangga.

. Untuk mendapat manfaat sehat kismis, Anda bisa menggunakannya sebagai

pengganti bahan pemanis dalam makanan anak. 0aburkan sekitar +)-+ kismis

pada sereal untuk memperoleh rasa manis. Bisa pula diampurkan saat membuat

mufin, sebagai pengganti keping okelat. Kismis bisa ditambahkan pada oatmeal

untuk menambah rasa atau ditaburkan pada roti yang telah diolesi selai kaang

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untuk memperkaya serat.

Komposisi Zat !izi Kismis per +)) gram

Air < g= +(, >

?nergi < Kal= )

#rotein < g= , >

@emak total < g= ), (

Abu < g= +,

Karbohidrat < g= >,

0otal serat < g= (

!ula < g= >, +>

Kalsium < mg=

Zat besi < mg= +, >

"agnesium < mg=

7osfor < mg= ++

#otasium < mg= (

$odium < mg= +

Zin < mg= ), 0embaga < mg= ),

"angan < mg= ), )9

$elenium < mkg= ),

itamin 2 < mg= ,

4ibofla5in < mg= ), +>

/iasin < mg= +, +(

7olat < mkg=

itamin K < mkg= ,

itamin ? < mkg= ), +

"A/*$/CA K*$"*$ $?3A0KA/ !*!*

0*DAK semua orang kenal manfaat kismis. #adahal, selain enak, kismis kaya

kalori, serat, dan mineral. "akanan yang bisa di'adikan amilan ini, banyak

mengandung antioksidan dan serat, serta baik bagi kesehatan mulut dan gigi.

Apakah Anda penggemar roti 6ika ya, Anda pasti kenal kismis. $alah satu 5ariasi

roti adalah mengandung kismis di dalamya. 7ungsi kismis pada roti adalah

sebagai penga%et alami yang dapat memperpan'ang masa simpan, menambah

rasa manis, serta memperbaiki tekstur dan penampakan < khususnya %arna= .

Kismis 'uga banyak digunakan sebagai peningkat aroma dan rasa manis pada

pembuatan permen, okelat, es krim, akes, ookies, yoghurt, dan saus.

Kismis < raisin= dibuat dengan ara mengeringkan buah anggur tidak berbi'i,

terutama dari 'enis inifera, seperti 0hompson $eedless. Anggur 'enis tersebut

selain tidak berbi'i, 'uga memiliki kulit tipis, serta aroma dan rasa yang sangat

manis. Buah tersebut mudah dikeringkan, serta tidak perlu ditambahkan gula

sebagai penga%et. Di 2alifornia, > persen kismis dibuat dari anggur 'enis

tersebut.

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#roses pengeringan buah anggur dapat dilakukan seara alami dengan sinar

matahari atau menggunakan o5en. #roses pengeringan dilakukan hingga

menapai kadar air +& +9 g dan kadar gula 9& ) g per +)) g kismis. Kismis

yang baik memiliki %arna okelat kehitaman atau keemasan.

@*/DU/!* 6A/0U/!

#enelitian 2hristine D. 8u dari Uni5ersitas *llinois di 2hiago, A$, menun'ukkan

bah%a kismis mengandung senya%a yang dapat mela%an bakteri penyebab

kerusakan gigi dan gusi.

$enya%a yang dimaksud adalah antioksidan alami yang berupa oleanoli aid,

oleanoli aldehyde, betulin, betulini aid, dan -< hydro1ymethyl= --furfural.

;leanoli aid mampu menghambat pertumbuhan dua spesies bakteri penghuni

mulut, yaitu $treptoous mutans penyebab timbulnya plak dan kerusakan gigi,

serta #orphyromonas gingi5alis, penyebab penyakit periodontal. $enya%a

tersebut efektif mela%an bakteri pada konsentrasi )) hingga +.))) mikrogram

per mililiter.

Anggapan masyarakat yang menyatakan bah%a makanan yang bersifat lengket di

gigi adalah merugikan, tidaklah selalu benar. Kismis %alaupun mengandung gula

dan bersifat lengket di gigi, ternyata memiliki kemampuan untuk menghalau

pertumbuhan mikroba perusak gigi dan gusi.

Ditin'au dari sudut pandang tersebut, mengonsumsi kismis 'auh lebih baik

dibandingkan permen. Belum lagi 'ika ditin'au dari kandungan gizi kismis yang

'auh lebih unggul daripada permen.

#enelitian 2arl @. Keen dari Uni5ersitas 2alifornia-Da5is menun'ukkan, konsumsi

kismis setiap hari selama ( minggu meningkatkan kapasitas antioksidan plasma,

yang pada gilirannya menurunkan la'u oksidasi @D@ < kolesterol 'ahat= .

#enghambatan la'u oksidasi @D@ bermanfaat untuk peningkatan kesehatan

kardio5askular dan menegah berbagai penyakit degeneratif.

$ementara itu, penelitian Andre% 6. Dannenberg dari 8eill "edial 2ollege-

2ornell Uni5ersity pada he%an perobaan menun'ukkan, atehin < salah satu

'enis fenolik yang bersifat sebagai antioksidan= pada kismis dapat mengurangi

terbentuknya tumor hingga ) persen.

Antioksidan dapat melindungi sel dari kerusakan oksidatif, sehingga menghambat

proses penuaan, baik pada tubuh maupun otak. Antioksidan 'uga penting untukmelindungi kolesterol dan lemak darah dari proses oksidasi.

@emak teroksidasi yang terdapat di dalam darah akan menumpuk pada dinding

arteri menyebabkan penyempitan < aterosklerosis= . #enyempitan pembuluh

darah tersebut pada gilirannya dapat menyebabkan penyakit 'antung koroner,

stroke, dan hipertensi.

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Bersihkan Usus

Kadar serat pangan pada +)) g kismis adalah , g. #enelitian "ary ?llen 2amire

dari Uni5ersitas "aine menun'ukkan, serat pangan pada kismis dapat mengikat

asam empedu dan membuangnya ke luar tubuh melalui proses buang air besar.

Asam empedu adalah hasil akhir dari proses metabolisme kolesterol. Dengan

semakin banyaknya asam empedu yang terbuang, semakin banyak pula kolesterol

yang akan terurai untuk pembentukan kembali asam empedu.

"ekanisme tersebut dengan sendirinya akan menurunkan kadar kolesterol seara

perlahan-lahan. #enurunan kolesterol darah bermanfaat untuk menegah

penyakit 'antung koroner dan kanker. Kismis 'uga mengandung inulin, yaitu

se'enis karbohidrat berserat. $elain pada kismis, inulin 'uga terdapat pada

ba%ang merah, ba%ang putih, dan gandum. *nulin tidak dapat dierna di dalam

usus keil, sehingga menu'u ke usus besar < kolon= dalam keadaan utuh.

Di dalam kolon, inulin difermentasi oleh se'umlah mikroflora menghasilkan

senya%a yang mendorong pertumbuhan mikroflora baik < seperti @atobaillus

dan Bifidobateria= dan menekan pertumbuhan mikroflora E 'ahatF < seperti?sherihia oli dan $taphyloous= .

$etiap +G angkir kismis alifornia mengandung +, gram inulin yang berperan

sebagai prebiotik < perangsang pertumbuhan bakteri baik= , penurun kadar

kolesterol, peningkat sistem imun < kekebalan tubuh= , serta pemelihara

kesehatan usus, terutama usus besar. $e'umlah penelitian membuktikan bah%a

inulin merupakan prebiotik yang baik, yang antara lain memiliki fungsi untuk

meningkatkan efisiensi penyerapan kalsium dan menegah osteoporosis.

Kombinasi serat pangan dan asam tartarat pada kismis sangat bermanfaat untuk

pemeliharaan fungsi dan kesehatan kolon. Asam tartarat banyak terdapat pada

kismis, buah anggur, dan buah asam 'a%a < tamarind= .

#enelitian !ene A. $piller menun'ukkan bah%a konsumsi satu angkir kismis

setiap hari dapat meningkatkan keasaman kolon dan menurunkan %aktu transit

sisa makanan di dalam kolon. #enurunan %aktu transit sisa makanan di dalam

kolon sangat penting untuk mengurangi kesempatan kontak antara senya%a

beraun dengan dinding kolon, sehingga sangat efektif untuk menegah

ter'adinya kanker kolon.

#?/!A8?0 "AKA/A/ A@A"*

?kstrak kismis dapat menghambat pertumbuhan mikroorganisme patogen< penyebab penyakit= seperti @isteria monoytogenes, ?sherihia oli )+: 3,

dan $taphyloous aureus. Dengan demikian, penambahan kismis ke dalam

berbagai makanan dapat digunakan sebagai penga%et alami, yaitu menghambat

pertumbuhan mikroba patogen dan perusak makanan.

*tulah sebabnya kismis sering diampurkan ke dalam roti, selain sebagai pemberi

rasa manis 'uga sebagai penga%et. #enambahan kismis ke dalam makanan

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berbasiskan daging < kornet dan sosis= dapat mengurangi penggunaan nitrat.

#enambahan nitrat ke dalam daging dimaksudkan untuk mempertahankan %arna

merah, sekaligus sebagai penga%et daging.

Di dalam tubuh, nitrat atau nitrit dapat berikatan dengan senya%a amin < dari

protein= membentuk nitrosamin, suatu senya%a yang bersifat karsionogenik

< menyebabkan kanker= . #enambahan kismis ke dalam berbagai resep makanan,

selain memberikan ita rasa yang khas 'uga bersifat menga%etkan. Alasan

tersebut yang menyebabkan belakangan ini banyak resep makanan

ntas, dengan semua kandungan tersebut apakah manfaat kismis untuk

kesehatan? Dikutip dari boldsky, berikut beragam manfaat kesehatan kismis:

"era%at gigi

Kismis mengandung oleanolic acid yang mampu melindungi gigi dari keropos

dan kerusakan. Selain itu, zat tersebut juga mencegah bakteri berkembang di

dalam mulut, di mana bakteri tersebut umumnya menyebabkan bau mulut tak

sedap serta gingivitis.

"embantu meredakan sembelit

roblem sembelit biasanya dialami karena tubuh kurang serat. Sedangkankismis sendiri adalah camilan yang kaya serat, sehingga efektif membantu

mengatasi sembelit dan memperlancar pencernaan.

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Here come the raisins

Here come the raisinsAn emphasis on raisin consumption for controlling dental caries

by $taey Bell, D$!utrition is an integral part of oral health. "he focus of this article is to present a healthy diet, one thatemphasizes raisins. "he primary public health measures for reducing caries risk, from a nutritionalperspective, are the consumption of a balanced diet by follo#ing the $ood %uide yramid, and, from adental perspective, using topical fluorides and consumption of fluoridated #ater.&onsumption of a poor diet, particularly one rich in sugary foods, can cause dental caries despitefluoridation. 'hat constitutes a healthy diet that augments good dental hygiene? (ost carbohydrate)containing foods precipitate the formation of caries, and those that adhere to the teeth *i.e., sticky+ arethought to be the #orst offenders. aradoically, raisins possess both of these characteristics, but donot induce dental caries. -n addition, they contain a good source of nutrients, so that using them asone serving of fruit per day or as a healthy, lo#)fat snack is desirable and does not increase the risk ofdental caries. Dental hygienists should recommend that patients eat a healthy diet, and no# cansuggest raisins be included to count as one of the servings of fruit needed each day.Despite the use of fluoride in toothpaste and public #ater systems, the t#o most prevalent oralinfectious diseases are dental caries and periodontal disease. !utrition is an integral part of oralhealth and operates in a t#o)#ay system. Diet has a local effect on oral health, primarily on theintegrity of the teeth, p/, and composition of saliva and pla0ue. !utrition has a systemic effect on theintegrity of the oral cavity, including teeth, periodontium, oral mucosa, and alveolar bone.&ertain foods like those that are sticky may have a heightened cariogenic capacity, because of theincreased eposure of the tooth to demineralization.12s early as 345, a relationship #as observed bet#een tooth decay and diet.4 Dr. 6ion 7. 8astsummarized the kno#n science of his time.4 (ost of the #ork #as conducted on institutionalizedchildren, because their dietary intake could be controlled. $irst, Dr. 8ast concluded that a healthy diet9 containing milk, green vegetables, and fruits 9 reduced the risk of dental caries. Second, he foundthat vitamin D added to milk or obtained from cod liver oil, #hich #as customary at the time, alsoreduced this risk. /e outlined a simple, daily diet for healthy children, #hich arrested caries formation:

one 0uart of milk, one egg, one ounce of butter, one teaspoonful of cod liver oil *for vitamin D, but no#one 0uart of milk per day #ould provide ade0uate vitamin D+, t#o vegetables *one being ra#+, andfresh fruits."his simple diet plan is similar to #hat is proposed today in the .S. Department of 2griculture $oodyramid.; "oday it is kno#n that children aged 1 to < years #ho had the best dietary practices #ere;;= less likely to ehibit severe early childhood caries *8&&+ compared to those consuming a poorerdiet.> "he children #ith the best teeth, compared to those in the #orse group, ate more fruit, dairyproducts, and grains. $ruits #ere singled out as being particularly effective at interfering #ith pla0ueformation, because they reduce the production of acids from oral bacteria. -t is thought that the highpolyphenol and fiber in fruits is the reason for the uni0ue benefit. 8ating a healthy diet also providesteeth the necessary nutrients to maintain their strength *"able +.

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Impact of nutrition on oral health"he most common recommendation to maintain healthy teeth is to reduce the intake of sugar andother fermentable carbohydrates. "hese substances, after being hydrolyzed by salivary amylase,provide substrate for the actions of oral bacteria, #hich in turn lo#er pla0ue and salivary p/. "hisresults in the beginning of tooth demineralization. -t is best to consume sugar and other fermentablecarbohydrates #ith meals, or as snacks in conjunction #ith protein such as cheese or milk to reducethe risk of this adverse effect.

Some researchers have 0uestioned the cariogenic harm of sugar. -n a 13 revie# of the evidence,only si of 1 articles sho#ed a strong relationship bet#een sugar 0uantity consumed and dentalcaries.@ /o#ever, more studies *3+ sho#ed a relationship bet#een sugar fre0uency consumption anddental caries formation. Athers have reported that trying to determine the amount of sugar childrenconsume is 0uite difficult, and this could eplain these unusual findings.5 7egardless, sugar containsno essential nutrients, ecept calories, and therefore should be limited for health reasons and #eightmanagement.&he#ing sugarless gum that contains ylitol and sorbitol after meals or snacks for < to 1 minutesmay reduce dental caries formation.3 -f a pregnant #oman che#s ylitol)containing gum, she candelay the inevitable transmission of S. mutans to her baby by nearly nine months. "his is long enoughto be of benefit to prevent tooth decay in very young children.

Raisins: Are they cariogenic?"he 2merican Dental 2ssociation advises consumers to avoid sticky, clingy foods rich in carbohydrates,because they pose an increased risk of dental caries.1 7aisins #ere thought to cause dental caries,because they possess both of these properties.(ost retained food particles serve as reservoirs of fermentable carbohydrates, thereby permittingpla0ue)forming microorganisms to continually produce acid and prolong the cariogenic challenge tothe teeth. 2 research group at the $orsyth -nstitute in 6oston asked consumers to rate the stickiness of1 foods to see if they could figure out #hich foods to avoid. "hese ratings #ere then compared toactual stickiness, using standardized methodology, #hich measured the retention time of food on atooth.&onsumer perception #as that caramels, jelly beans, and filled chocolates #ere considered moststicky. 2pples #ere thought to be the leastB many of the other foods in the middle range of stickiness#ere ranked very close to each other. "hese included dried figs, milk chocolate bars, raisins, granolabars, cream sand#ich cookies, cream)filled sponge cake, and oatmeal cookies.Specifically, raisins ranked ninth of the 1 foods. aradoically, those rated as most sticky *caramelsand jelly beans+ #ere among those least retained. -nstead, some perceived as lo# stickiness 9 potatochips, salted crackers, and sugared cereal flakes 9 had longer retention times. 2lthough raisins #ereperceived to be as sticky as granola bars, cream sand#ich cookies, and oatmeal cookies, they had only

;= as much retention as these other foods."hese data emphasize that consumers do not have ade0uate kno#ledge to determine #hich foods aresticky and should be avoided.

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he impact of raisins on dental caries formation has been the focus of intense investigation. It seems logical thatraisins would be a good choice because they were deemed to be less sticky than many other foods.2 Raisins are ahealthy food to include with a meal or use as a snack, because they are low-fat, high-fiber, and contain the samehealthy polyphenols as grapes.Dr. hristine !u and her colleagues at the "niversity of Illinois ollege of Dentistry set out to determine thecariogenic effects of raisins in a series of e#periments.$%-$& hanges in pla'ue pH in response to eating raisins andfoods containing them was determined.$% ( pH of ).) to ).* renders the enamel at risk for acid attacks and cariesformation. In this study, $+ adolescents this age was chosen as they develop the most dental caries of any age

group ate $% grams about $& of an ounce of raisins from /hompson 0eedless 1rapes, the same amount of brancereal with and without raisins, and a raisin bran cereal with sugar added. 0ugar sucrose and sorbitol were used ascontrols. (ll dietary interventions lowered pla'ue pH e#cept sorbitol, as e#pected as it has no known cariogeniceffects. /he reduced pla'ue pH peaked at $) minutes, and returned to the pre-test pH by &% minutes for all foodse#cept sucrose. /he food that lowered the pH the most was the bran cereal with raisins and added sugar. /hus,raisins on their own, or added to bran cereal, were better for the teeth than sucrose or raisin bran cereal with addedsugar.

( second group of younger children *-$$ years of age consumed the same diets.$$ /en minutes after raisins wereconsumed, the pH dropped, but recovered after &% minutes. /he results were similar to the adolescents. ven thoughraisins contained the highest sugar content of all foods tested 345 sugar, they were less acidogenic than brancereal with raisins and added sugar. !hen raisins were added to bran, the acidity was lower than bran flakes alone,suggesting that raisins help enhance clearance of chewed bran particles from the teeth./hese studies dispel the myth that all sticky foods are cariogenic, and that raisins may, in fact, act as cleaners ofteeth such as apples and bananas./he same investigators determined how the raisins were able to protect the teeth by reducing the time of acidic

e#posure.$2 (n ethanol e#tract of /hompson 0eedless raisins 6itis vinifera 7. was prepared. /he ability to suppresscariogenic bacteria strains 8 0. mutans, 9orphyromonas gingivalis, and :usobacterium nucleatum 8 was assessed./he raisin e#tract was able to suppress growth of the first two organisms and reduce adherence to a biofilm of thethird.:rom this study, it appears that raisins, because they contain natural phytochemicals, may contribute to oral health bysuppressing growth of selected bacteria or by interfering with adherence of cariogenic bacteria. ;ne phytochemicalfound in raisins, oleanolic acid, appeared to be the most virulent antibacterial agent against 0. mutans and 9.gingivalis.$&

(nother group of dental researchers at 9affenbarger Research enter in 1aithersburg, In brief, the model uses human molars, which

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have a section of the outer enamel e#posed. /he teeth were incubated with 0. mutans and a variety of testsubstances including a saliva-like solution negative control, brain-heart infusion broth positive system control, milk,orange ?uice, and a raisin e#tract. /eeth were bathed on and off with bacteria and test solutions to mimic the oralenvironment in the mouth. ;ver the ne#t seven days, @-ray microradiographs of the teeth were assessed. /he leastto the most deminerali=ation wasA brain-heart broth infusion B milk B saliva-like solution B raisin e#tract B orange

?uice. ompared to the negative control, raisins were more cariogenic as they e#hibited a lower pH around the tooth,but the results were not significant.

/his was probably because it is rich incalcium and phosphorus, which is similar to the makeup of a tooth, and low in sugar. Coth raisins and orange ?uiceare acidic &.3-&.+ and &.), respectively and are nearly devoid of calcium and phosphorus e#cept for calcium-fortified orange ?uice it is unlikely that they could perform as well as milk. However, despite the pH of orange ?uiceand raisins being similar, raisins outperformed the orange ?uice. /his was thought to be due to the uni'ue polyphenolmakeup. In addition, orange ?uice contains citric acid, which is a particularly strong calcium chelator and can dissolvea tooth more rapidly than other foods like raisins, which do not contain it.Cased on the totality of the evidence, raisins appear to have only a minimal cariogenic effect and are safe to beincluded in the diet of children and adults. In addition, the nutritional composition of raisins makes them a healthychoice as a serving of fruit or to be consumed as a snack see /able 2. Raisins are low in fat and calories, fiber-rich,low in sodium and high in potassium, and have a sweet, satisfying flavor.Dental caries continue to be a ma?or public health problem in the "nited 0tates throughout the life span. /hey areformed from carbohydrate-rich foods, in particular sucrose, and those that are sticky. ven though raisins areperceived to be cariogenic, new research showed that they are rapidly cleared from the teeth, much like other fruits.In addition, despite having a sweet flavor, they are less cariogenic than sugar-coated raisin bran cereal and orange

?uice. /his may be due to the uni'ue blend of polyphenols and their ability to be cleared from the teeth rapidly.Raisins should be considered as a healthy, low-fat food to be eaten with meals or as a snack, as the previousconcerns of their cariogenic effects have been refuted.Eutrition is an integral component of oral health, but dentists, dental hygienists, and dental assistants often fail todiscuss its importance with their patients. /his review provided information on how to eat a healthy diet for optimaloral health. Eew information on raisins was also provided, which showed that they do not cause dental caries.Raisins are sweet and typically well-liked by children and adults. Hence, they can be recommended to patientswithout risking harm to the teeth

Raisins health benefits for Dental Health

ontrary to the saying that raisins give you cavities, the chewy te#ture and rich fiber in raisins

actually helps cleanse your teeth and promote strong gums. ;leanolic acid, an active phytochemicalin raisins helps destroy and suppress growth of streptococcus mutans, a type of bacteria responsible

for causing tooth decays.

Effect of oleanolic acid-cyclodextrin inclusion compounds ondental caries by in vitro experiment and rat-caries model

Fo=ai F, 0u=uki G, ;kada

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e#amined in a rat-caries model. Rats in the infected control groups showed the highest caries score. /he

infected treatment group C %.)5 ;( in diet showed lower scores than the control group. /hese results

suggest that ;(-beta D is a potential anti-caries agent.