Grapefruit consumption improves vitamin C status in periodontitis patients
Abstract
Objective Previous studies demonstrate a relationship between a lack of vitamin C and increased risk of periodontal disease. In the present study we examine the vitamin C plasma levels and inflammatory measures in periodontitis patients before and after the consumption of grapefruit.Subjects and methods Fifty-eight patients with chronic periodontitis were assigned to the test group (non-smokers n=21, smokers n=17) and a diseased control group (non-smokers n=11, smokers n=9). Furthermore, 22 healthy subjects were recruited to compare vitamin C plasma levels between periodontally diseased and healthy subjects. Clinical evaluations, including plaque index (PI), sulcus bleeding index (SBI), probing pocket depths (PPD) and plasma vitamin C levels, were performed at baseline, and after two weeks of grapefruit consumption.Results At baseline, we observed significantly reduced plasma vitamin C levels in the test group and diseased controls in comparison with the healthy controls. On principle, smokers showed lower levels of vitamin C (mean 0.39 +/- 0.17 mg dl(-1)) than non-smokers (mean 0.56+/-0.29 mg dl(-1)). After grapefruit consumption, the mean plasma vitamin C levels rose significantly in the test group compared to the diseased controls (non-smokers: 0.87+/-0.39 mg dl(-1), smokers: 0.74+/-0.30 mg dl(-1)). Furthermore the SBI was reduced in the test group (non-smokers: from 1.68+/-0.6 to 1.05+/-0.6, p<0.001), whereas PI and PPD were unaffected.Conclusion The present results show that periodontitis patients are characterised by plasma vitamin C levels below the normal range, especially in smokers. The intake of grapefruit leads to an increase in plasma vitamin C levels and improves sulcus bleeding scores. Longer term studies are necessary to determine whether other periodontal outcomes improve with such supplementation especially in smokers.
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Two clinical studies reported that increased ingestion of fruits containing vitamin C could decrease gingival and periodontal inflammation.
“In agreement with this, two clinical studies reported that increased ingestion of fruits containing vitamin C (such as grapefruits, peppers, kiwis, etc.) could decrease gingival and periodontal inflammation [73,105].”
From A Cross-Talk between Diet and the Oral Microbiome: Balance of Nutrition on Inflammation and Immune System’s Response during Periodontitis (2022) · cites this paper as [105]
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- Authors
- Staudte, H., Sigusch, B. W., & Glockmann, E.
- Affiliations
- Friedrich Schiller University Jena (DE)
- Corresponding author
- Staudte, H
- ORCID
- Sigusch, B W
- Venue
- British Dental Journal
- Published
- 2005-08
- Volume
- 199
- Issue
- 4
- Pages
- 213-217
- ISSN
- 0007-0610 (ISSN-L)
- 1476-5373
- OpenAlex
- W2060443311
- Cited by
- 101
- References
- 33
- Citations by year
- 2025: 6 · 2024: 3 · 2023: 6 · 2022: 10 · 2021: 11 · 2020: 8 · 2019: 8 · 2018: 9 · 2016: 2 · 2015: 5 · 2014: 5 · 2013: 7 · 2012: 4
- FWCI
- 3.17
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- BDJ (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Dentistry › Periodontics › Oral microbiology and periodontitis research
- Health Sciences › Nursing › Nutrition and Dietetics › Vitamin C and Antioxidants Research
- Health Sciences › Medicine › Biochemistry › Antioxidant Activity and Oxidative Stress
- Keywords
- grapefruit, vitamin C, periodontitis, chronic periodontitis, plasma vitamin C levels, smoking, plaque index, probing depth, dietary supplementation, periodontal inflammation
- MeSH terms
- Adult, Aged, Ascorbic Acid, Epidemiologic Methods, Female, Humans, Male, Middle Aged, Periodontitis, Smoking, Citrus paradisi
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