The Effect of Pineapple (Ananas Comosus L. merr) Consumption on the Potential for Dental Caries: A systematic review

Dewi, Ayu Tania Putrisma (2025) The Effect of Pineapple (Ananas Comosus L. merr) Consumption on the Potential for Dental Caries: A systematic review. World Journal of Advanced Research and Reviews, 25 (1). pp. 2162-2165. ISSN 2581-9615

Background: Pineapple (Ananas comosus L. Merr) is a fruit that is widely found in Indonesia, this fruit has many benefits because it has a high water content, as well as Potassium, Calcium, Iodine, Sulfur, and Chlorine, Phenol, and Bromelain as antibacterial. The purpose of this study is to learn more about the benefits of pineapple for dental health and in the mouth. This study uses an exploratory literature review method, namely the method of collecting and retrieving bibliographic information, textbooks, journals, scientific articles and publications related to the discussion being studied. Pineapple has several of these ingredients that can inhibit bacterial growth in the mouth by affecting protein biosynthesis. Nucleic acid metabolism and inhibition of enzymes such as glucosyltransferase. These ingredients can also prevent bacteria from producing and synthesizing exopolysaccharide acids and bacterial adhesion. Based on the results of the study, the content of pineapple fruit solution (Ananas comosus L. Merr) contains citric acid and phenolic compounds that are antibacterial. Consumption of pineapple can reduce plaque, Streptococcus sp bacteria and increase salivary pH. Method: The procedure used in writing this systematic review is a literature search through several databases such as PubMed, ScienceDirect, Proquest, and Google Scholar. Discussion: Pineapple (Ananas comosus (L.) Merr) contains flavonoid compounds. Flavonoid compounds of the flavanone type are the inhibitory effect of the growth of streptococcus mutans bacteria which occurs due to the reaction of a chemical compound. The mechanism of action of flavonoids contained in pineapple stem extract as antibacterials can be divided into three, namely inhibiting nucleic acid synthesis, inhibiting cell membrane function, and inhibiting energy metabolism. Conclusion: The bromelain enzyme in pineapple has antibacterial properties against Streptococcus mutans, thereby inhibiting the occurrence of tooth decay