Background <p>Oral diseases are among the most prevalent health issues worldwide, with dental caries contributing a substantial burden. The role of bioactive compounds in functional foods has recently gained attention due to their ability to slow and delay oral diseases by interacting with oral microbiota and pH. This scoping review aims to map and update the existing evidence on the potential of bioactive compounds in functional foods for oral disease prevention.</p> Methods <p>This review synthesized literature from peer-reviewed articles published over the past 20 years (2005-September, 2025), sourced from six databases including ScienceDirect, PubMed, Google Scholar, DOAJ (Directory of Open Access Journals), AJOL (African Journals Online), and the Cochrane Library. Data on study information, functional food, bioactive compounds, and the mechanism of dental caries prevention were extracted and analysed.</p> Results <p>A total of 21 studies and 3,504 participants were included. The main bioactive compounds included polyphenols, prebiotics, propolis, calcium, phosphate, and other dairy phosphopeptides. Naturally derived bioactive extracts, essential oils containing candices, and marine-based foods were also studied. Overall, these bioactive compounds measurably reduced oral microbiota, especially <i>Streptococcus mutans</i>, increased oral pH, supported remineralization, and slowed the progression or delayed the onset of dental caries. However, study duration and methodology differed among the studies.</p> Conclusion <p>Bioactive compounds in functional foods have the potential to prevent or slow dental caries and improve overall oral health. However, further studies are necessary to elucidate their molecular mechanisms, determine their actual scale of impact, and identify other bioactive compounds in regional foods.</p> Clinical relevance <p>Functional foods could be integrated into population health prevention strategies and used as adjuncts to routine public/clinical caries management.</p>