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GREEN TEA : ENHANCING ORAL HEALTH

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Abstract

Over the past decade, teas and their molecular components have received increasing attention from researchers in human health. After water, tea is the most widely consumed and popular beverage in the world. It has a cooling effect, slightly bitter and astringent flavor which many is enjoyed by people and its medicinal properties have been widely explored. In addition, its content of certain minerals and vitamins increases the antioxidant potential of this type of tea. There is an increasing interest in the health benefits of green tea in the field of oral health; still there is a need for more clinical and biological studies to support guidelines for green tea intake as part of prevention and treatment of specific oral pathologies

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... It is available as a shrub or evergreen tree. It is reported that one third of the bioactivecompounds in green tea are contributed by polyphenols 13 . 13 The main type of polyphenols are catechins, also known as tannins thatserve as astringency constituent. ...
... It is reported that one third of the bioactivecompounds in green tea are contributed by polyphenols 13 . 13 The main type of polyphenols are catechins, also known as tannins thatserve as astringency constituent. Most important catechins include epigallocatechin-3-gallate (EGCG; 59%), epigallocatechin (EGC; 19%), epicatechin-3-gallate (ECG; 13.6%) and epicatechin (EC; 6.4%). ...
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... In India it was firstly discovered in Assam state and its cultivation was originally started in Darjeeling district of West Bengal (Sarkar et al., 2016). Green tea serves as a good source of nutrients for human consumption as it contains various components like enzymes, amino acid, carbohydrates, lipids, sterols, vitamins, minerals, polyphenol, catechin and caffeine Singh et al., 2016). Green tea is mainly prepared by drying and steaming the leaves of plant which inactivates the polyphenol oxidase enzyme that prevent oxidation (Mohan et al., 2018). ...
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The tea plant Camellia sinesis is cultivated in >30 countries. Epidemiologic observations and laboratory studies have indicated that polyphenolic compounds present in tea may reduce the risk of a variety of illnesses, including cancer and coronary heart disease. Most studies involved green tea, however; only a few evaluated black tea. Results from studies in rats, mice, and hamsters showed that tea consumption protects against lung, forestomach, esophagus, duodenum, pancreas, liver, breast, colon, and skin cancers induced by chemical carcinogens. Other studies showed the preventive effect of green tea consumption against atherosclerosis and coronary heart disease, high blood cholesterol concentrations, and high blood pressure. Because the epidemiologic studies and research findings in laboratory animals have shown the chemopreventive potential of tea polyphenols in cancer, the usefulness of tea polyphenols for humans should be evaluated in clinical trials. One such phase 1 clinical trial is currently under way at the MD Anderson Cancer Center in collaboration with Memorial Sloan-Kettering Cancer Center. This study will examine the safety and possible efficacy of consuming the equivalent of > or =10 cups (> or =2.4 L) of green tea per day. The usefulness of tea polyphenols may be extended by combining them with other consumer products such as food items and vitamin supplements. This "designer-item" approach may be useful for human populations, but it requires further study.
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Tea, in the form of green or black tea, is one of the most widely consumed beverages in the world. Extracts of tea leaves also are sold as dietary supplements. However, with the increasing interest in the health properties of tea and a significant rise in scientific investigation, this review covers recent findings on the medicinal properties and noncancer health benefits of both green and black tea. In Part II, a review of anticancer properties of green tea extracts is presented. Green tea contains a unique set of catechins that possess biological activity in antioxidant, anti-angiogenesis, and antiproliferative assays potentially relevant to the prevention and treatment of various forms of cancer. Although there has been much focus on the biological properties of the major tea catechin epigallocatechin gallate (EGCg) and its antitumor properties, tea offers other health benefits; some due to the presence of other important constituents. Characteristics unrelated to the antioxidant properties of green and black teas may be responsible for tea's anticancer activity and improvement in cardiac health and atherosclerosis. Theanine in green tea may play a role in reducing stress. Oxidized catechins (theaflavins in black tea) may reduce cholesterol levels in blood. Synergistic properties of green tea extracts with other sources of polyphenolic constituents are increasingly recognized as being potentially important to the medicinal benefits of black and green teas. Furthermore, due to presumed antioxidant and antiaging properties, tea is now finding its way into topical preparations. Each of these aspects is surveyed.
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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 administering 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.
Benificial effects of polyphenolic beverage on oral and Periodontal health
  • S Soni
  • P Jain
  • V Chaudhary
Soni S, Jain P, Chaudhary V K. "Benificial effects of polyphenolic beverage on oral and Periodontal health". Journal of contemporary dental sciences; 1 (1): 33-41.
Green tea? boon for oral health
  • D Gupta
  • D J Bhaskar
  • R K Gupta
  • V Gupta
  • C Agali
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  • A Jain
Gupta D, Bhaskar D J, Gupta R K,Gupta V, Agali C, Punia H, Karim B, Jain A. Green tea? boon for oral health.Int.J.A.PS.BMS 2013;2(2): 112?119.