Full text

Turn on search term navigation

© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Boswellia trees, found throughout the Middle East and parts of Africa and Asia, are the source of frankincense oil. Since antiquity, frankincense has been traded as a precious commodity, but it has also been used for the treatment of chronic disease, inflammation, oral health, and microbial infection. More recently, the bioactive components of Boswellia trees have been identified and characterized for their effects on cancer, microbial infection (especially infection by oral pathogens), and inflammation. Most studies have focused on cell lines, but more recent research has also investigated effects in animal models of disease. As natural products are considered to be safer than synthetic drugs, there is growing interest in further developing the use of substances such as frankincense oil for therapeutic treatment.

Details

Title
Effects of Frankincense Compounds on Infection, Inflammation, and Oral Health
Author
Coutinho Almeida-da-Silva, Cássio Luiz 1   VIAFID ORCID Logo  ; Sivakumar, Nallusamy 2   VIAFID ORCID Logo  ; Asadi, Homer 1 ; Chang-Chien, Anna 3 ; Qoronfleh, M Walid 4   VIAFID ORCID Logo  ; Ojcius, David M 1 ; Musthafa Mohamed Essa 5   VIAFID ORCID Logo 

 Department of Biomedical Sciences, Arthur A. Dugoni School of Dentistry, University of the Pacific, 155 Fifth Street, San Francisco, CA 94103, USA; [email protected] (C.L.C.A.-d.-S.); [email protected] (H.A.) 
 Department of Biology, College of Science, Sultan Qaboos University, Muscat 123, Oman; [email protected] 
 Dental Surgery Program, Arthur A. Dugoni School of Dentistry, University of the Pacific, 155 Fifth Street, San Francisco, CA 94103, USA; [email protected] 
 Research & Policy Department, World Innovation Summit for Health (WISH), Qatar Foundation, Doha 0974, Qatar; [email protected] 
 Department of Food Science and Nutrition, CAMS, Sultan Qaboos University, Muscat 123, Oman; [email protected] 
First page
4174
Publication year
2022
Publication date
2022
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2686179657
Copyright
© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.