3,3′-Diindolylmethane (DIM) decreased the Streptococcus mutans biofilm, a leading contributor to plaque and cavities, by 90%.
A significant portion of the global population experiences persistent issues with dental plaque and cavities or will face them at some time. While toothpaste, mouthwash, and routine dental visits help in prevention, there’s always room for improvement.
Researchers from Ben-Gurion University of the Negev, in collaboration with teams from Sichuan University and the National University of Singapore, have identified that 3,3′-Diindolylmethane (DIM) – a naturally occurring molecule also referred to as bisindole – can reduce biofilms responsible for plaque and cavities by a remarkable 90%.
The molecule is also found to have anti-carcinogenic properties.
Their findings were recently published in the journal Antibiotics.
Your mouth is a great reservoir for bacteria such as S. mutans, which is believed to be one of the primary actors in dental cavities. S. mutans grows in the moist and sugary atmosphere of your mouth after food in a biofilm that coats your teeth. Biofilm generates plaque, attacks enamel, and causes cavities. The scientists found that the bisindole (DIM) disrupted that biofilm by 90% and therefore the bacterium was not given a chance to grow.
“The molecule, which was found to have low toxicity, could be added to toothpastes and mouthwashes to greatly improve dental hygiene,” says lead author Prof. Ariel Kushmaro of the Avram and Stella Goldstein-Goren Department of Biotechnology Engineering. He is also a member of the Ilse Katz Institute for Nanoscale Science and Technology and the Goldman Sonnenfeldt School of Sustainability and Climate Change.
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curiously, your body produces it from the digestion of cruciferous vegetable such as broccoli, brussels sprouts, cabbage and kale.
So every vegetable I hate
dam itevery vegetable I can stand to eat but if I cook on my own, they taste like ass.
not a professional cook or anything but here’s some examples of how I like those:
- brussels sprouts: sauteed/browned in bacon fat & served with crumbled bacon, shredded & then raw in salads
- cabbage: bubble & squeak, sauerkraut, mustard braised cabbage
- kale: colcannon, creamed kale, kale chips
- broccoli: lightly sauteed with roasted sesame oil so the tops are cooked but the stems are crunchy
brussels sprouts: sauteed/browned in bacon fat & served with crumbled bacon, shredded & then raw in salads
Holy shit, IN bacon fat?
If I’m gonna eat fattening food, it better be something other than veggies.
Its delicious. Kale too
Of course its delicious! It’s bacon fat lmao.
Don’t cook too much, which means reading up on basic cookery and using a timer.
Top with a decent extra virgin olive oil and salt. This doesn’t have to be expensive, you only need a little. The bottle will be pricey but last a long time.
A trick I used to use when I didn’t like veggies but needed to eat them is to cook them more, puree, and mix into mashed potatoes.
I already buy olive oil regularly.
And pureed vegetables sounds absolutely disgusting. I can’t eat that.
Well I guess it’s only if you already like mashed potatoes (also known as pomme puree). Anyway, just an idea. I hope you figure out what works for you.
Now I wanna know what the French word for applesauce is.
I’ve tried mashed cauliflower before. It’s just not the same.
Agreed, it tastes like cauliflower no matter what you do and it’s hard to get the consistency right. We eat low carb but not keto so I’ll occasionally do mashed cauliflower with 1/3 potatoes if we’re having a roast or whatever with gravy.
The best way I’ve found for cauliflower is to air fry it.
Then don’t cook with ass, duh.
I don’t know how to cook without the lower half of my body being present…
Brussels sprouts I can never quite roast or saute like you’ll get at a restaurant, but broccoli is my jam. Best way to eat it is roasted, maintains most of the nutrients. Wegmans sells (as I’m sure do others) a garlic and herb infused olive oil. That, broccoli, salt, in a bowl. Shake the bitch a bunch to really get everything lathered up. Bake at 425 for like 8-10m. Comes out crispy. My kids eat it. Everyone enjoys. And it’s healthy. Sure, it’s got oil and salt, but it’s broccoli, it’s ushering it through.
oh I’ve never seen an infused olive oil here. Which is interesting, I feel like the stores here have giant sections dedicated to various brands of olive oil and extra virgin olive oil - but never an infused one.
I don’t know. I do season vegetables when I cook them. I do use olive oil. But I need more than just salt on something for it to taste good I think. Cause just seasoning on anything is still too plain for me. Like I put garlic powder and salt and pepper on them and they still have that veggie taste that I can’t get past.
Have you tried cheese? Or bacon?
Yes but those are both fattening. what’s the point in eating healthy food if you’re just gonna dump fat all over it?
It’s not actually an individual food that is fattening, it’s an overall diet. So you can have fatty foods and non fatty foods in your diet, and still maintain a calorie deficit or even an overall low fat diet. Plus fat is not the enemy it’s made out to be: you need it for absorbing vitamins and feeling full, among other things.
(Sorry it took me so long to respond, I’m still figuring this out)
Will this end up in toothpaste?
I’m sure Unilever will be happy to sell you some for $20/oz.
You didn’t read the post did you?
I missed that
Are there any in-vitro studies planned?
