Which compound is associated with anticariogenic activity in dairy products?

The compound associated with anticariogenic activity in dairy products is casein phosphopeptide amorphous calcium phosphate (CPP-ACP). CPP-ACP works by stabilizing calcium and phosphate ions in a form that can be readily delivered to tooth enamel. This enhances remineralization and helps to repair early carious lesions by providing essential minerals that are lost due to acid attack from bacteria in the mouth.

Dairy products naturally contain protein and peptides, and the casein in these products contributes to the formation of CPP-ACP. The presence of CPP-ACP in the oral environment facilitates the delivery of calcium and phosphate ions, which are critical for maintaining the integrity of tooth enamel and preventing the progression of cavities.

While other options feature compounds that have applications in dental health, such as fluoride varnish—which is often used in clinical settings to prevent cavities—or tricalcium phosphate, which aids in mineralization, they do not directly relate to the inherent anticariogenic properties found specifically in dairy products. Thus, CPP-ACP stands out due to its unique mechanism and connection with dairy-derived sources.