Improvement of periodontal status by green tea catechin using a local delivery system: A clinical pilot study

Hirasawa, Masatomo; Takada, Kazuko; Makimura, Mizue; Otake, Shigeo

doi:10.1034/j.1600-0765.2002.01640.x

Cited by 209 publications

(179 citation statements)

References 26 publications

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“…Toothpastes or mouthwashes that are claimed to reduce oral malodor mostly contain anti-microbial compounds. Tea polyphenols have been shown to be antimicrobial to oral microorganisms ( 10 ), especially Mutans Streptococci , which is a main cause of dental caries ( 11 , 12) , and tea polyphenols are effective in improving periodontal conditions ( 13 ). Green tea contains tea catechins in which ( Ϫ )-epigallocatechin gallate (EGCg) is known to dominate ( 10 ).…”

mentioning

confidence: 99%

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Lodhia

Yaegaki

Khakbaznejad

et al. 2008

J Nutr Sci Vitaminol

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Summary Many food products are claimed to be effective in controlling halitosis. Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H 2 S and CH 3 SH produced in the oral cavity. Oral microorganisms degrade proteinaceous substrates to cysteine and methionine, which are then converted to VSCs. Most treatments for halitosis focus on controlling the number of microorganisms in the oral cavity. Since tea polyphenols have been shown to have antimicrobial and deodorant effects, we have investigated whether green tea powder reduces VSCs in mouth air, and compared its effectiveness with that of other foods which are claimed to control halitosis. Immediately after administrating the products, green tea showed the largest reduction in concentration of both H 2 S and CH 3 SH gases, especially CH 3 SH which also demonstrated a better correlation with odor strength than H 2 S; however, no reduction was observed at 1, 2 and 3 h after administration. Chewing gum, mints and parsley-seed oil product did not reduce the concentration of VSCs in mouth air at any time. Toothpaste, mints and green tea strongly inhibited VSCs production in a saliva-putrefaction system, but chewing gum and parsley-seed oil product could not inhibit saliva putrefaction. Toothpaste and green tea also demonstrated strong deodorant activities in vitro, but no significant deodorant activity of mints, chewing gum or parsley-seed oil product were observed. We concluded that green tea was very effective in reducing oral malodor temporarily because of its disinfectant and deodorant activities, whereas other foods were not effective.

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mentioning

confidence: 99%

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Lodhia

Yaegaki

Khakbaznejad

et al. 2008

J Nutr Sci Vitaminol

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“…Green tea catechin given by local delivery system using hydroxypropyl cellulose strips is said to inhibit the growth of bacteria. Continuous application of green tea catechin was reported as an effective method for improvement of periodontitis [24]. EGCG, with its ability to inhibit the formation of osteoclasts and induce apoptosis cell death of osteoclasts, is also considered for improving periodontal health [25].…”

Section: Green Tea and Periodontitismentioning

confidence: 99%

The Role of Green Tea in Oral Health – A Review

Mohan

Jeevanandan

2018

Asian J Pharm Clin Res

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Tea is the most widely consumed and a popular beverage in the world. Over the past decade, molecular components of teas and their health benefits on humans have received increasing attention from researchers. Functional foods are foods with positive health benefits that extend beyond their normal nutritional value. They interrupt the functions of the body and help in the management of specific health conditions and preventing pathologic changes. One such nature's gift is green tea. Green tea, a leading beverage in the Far East for the past thousand years, is an important source of polyphenol antioxidants. (EGCG) epigallocatechin 3 gallate, a polyphenol, constitute the most interesting components in green tea leaves. There is an increasing interest on the health benefits of green tea in the field of oral health. Green tea is renowned for its antioxidant, anti-cariogenic, anti inflammatory and antimicrobial properties. This traditional beverage is also used in the management of chronic systemic diseases including carcinoma. Recent studies has emphasized that in addition to the microbial activity, the host immuno-inflammatory reactions destroy the oral tissues to a greater extent. In such cases green tea is considered to be a natural preventive and curative agent. There is a growing search of evidence for understanding the beneficial role of green tea and its polyphenols in oral health. Numerous studies have shown the beneficial effects on the regular intake of green tea in maintaining oral health. Even though studies demonstrate the health effects of green tea polyphenols, more clinical and biological studies to support guidelines for green tea intake as part of prevention and treatment of specific oral pathologies are needed.

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“…Catechins from green tea have been reported to have antibacterial [12][13][14][15] , antifungal [16][17][18] , antiviral [19][20][21][22] and protein-denaturing 13,14,23,24) properties. The biological activities of these catechins are significantly influenced by such structural difference.…”

Section: Mutans or Streptococcus Sobrinus (S Sobrinus)mentioning

confidence: 99%

Antibacterial Activity and Bond Strength to Enamel of Catechin-Incorporated 4-META/MMA-TBB Resin as an Orthodontic Adhesive Resin

Saito

Hayakawa

Kuwahara

et al. 2011

J. Hard Tissue Biology.

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The purpose of this study was to assess the antibacterial efficacy of incorporating catechins into 4-META/MMA-TBB resin against Streptococcus mutans and to measure the shear bond strength of a metal bracket bonded to enamel using catechin-incorporated with 5% 4-methacryloyloxyethyl trimellitate anhydride (4-META)/methyl methacrylate (MMA)-tri-n-butyl borane (TBB) resin (catechin-resin). Catechin-resin disks were incubated with the bacterial suspension at 37 °C for 24 h. The bacterial counts (colony forming units) of the disk and the suspension were determined separately. Catechin release from catechin-resin was monitored. The catechin-containing composites were used to bond metal brackets to human premolars pretreated with self-etching primer. After the bonded samples were immersed in water at 37 °C for 24 h, shear bond strength was measured.The most significant antibacterial activity was observed in (-)-epigallocatechin gallate-resin disk and (-)-epigallocatechin gallate-resin-treated bacterial suspension when compared with the control. Catechin was released from catechin-resin during 6 week immersion in deionized water. (-)-Epicatechin gallate, (-)-epigallocatechin and (-)-epigallocatechin gallate showed a large amount of catechin release. Only significant differences was detected in bond strength between the control and (-)-epigallocatechin gallate. The addition of (-)-epigallocatechin gallate to 4-META/MMA-TBB resin confers an antibacterial effect while retaining sufficient bond strength.

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Improvement of periodontal status by green tea catechin using a local delivery system: A clinical pilot study

Cited by 209 publications

References 26 publications

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air

The Role of Green Tea in Oral Health – A Review

Antibacterial Activity and Bond Strength to Enamel of Catechin-Incorporated 4-META/MMA-TBB Resin as an Orthodontic Adhesive Resin

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