Open AccessAnti-cariogenic properties of tea (Camellia sinensis)
Author(s) -
J M Hamilton-Miller
Publication year - 2001
Publication title -
journal of medical microbiology/journal of medical microbiology
Language(s) - Uncategorized
Resource type - Journals
SCImago Journal Rank - 0.91
H-Index - 117
eISSN - 1473-5644
pISSN - 0022-2615
DOI - 10.1099/0022-1317-50-4-299
Subject(s) - camellia sinensis , streptococcus mutans , streptococcus sobrinus , limiting , catechin , theanine , in vitro , traditional medicine , food science , biology , medicine , green tea , chemistry , microbiology and biotechnology , bacteria , polyphenol , botany , biochemistry , mechanical engineering , genetics , engineering , antioxidant
Various components in green and black tea, the beverages made by infusing appropriately processed dried leaves of Camellia sinensis, notably simple catechins, have properties in vitro that suggest an anti-cariogenic activity. These include: a direct bactericidal effect against Streptococcus mutans and S. sobrinus; prevention of bacterial adherence to teeth; inhibition of glucosyl transferase, thus limiting the biosynthesis of sticky glucan; inhibition of human and bacterial amylases. Studies in animal models show that these in-vitro effects can translate into caries prevention. A limited number of clinical trials in man suggest that regular tea drinking may reduce the incidence and severity of caries. If substantiated, this could offer a very economical public health intervention.