In the traditional concept, raisins have always been considered to be caries-causing food because of their sugar and stickiness. In recent years, some foreign studies have put forward the opposite argument that raisins will not cause dental caries. There are three main causes of caries: low oral pH, food adhering to teeth, and bacterial activity. Wong and other studies have shown that eating raisins alone does not lower the oral pH below the threshold for enamel dissolution; and raisins contain a variety of antioxidants, such as oleanolic acid, which have an inhibitory effect on caries-causing Streptococcus mutans. Rivero-Cruz extracted different antibacterial components of raisins, and found that oleanolic acid, linoleic acid, and 5-hydroxymethyl-2furfural (5-hydroxymethyl-2furfural) against two oral pathogens (Streptococcus mutans) , Porphyromonas gingivalis) has strong antibacterial activity.