US National Library of MedicineNational Institutes of Health

Evid Based Complement Alternat Med.2014;2014:857651. doi: 10.1155/2014/857651. Epub 2014 Jun 12.

Evaluation of the effect of greenteaextract on the prevention of gingival bleeding after posterior mandibular teeth extraction: a randomized controlled trial.

Soltani R,Haghighat A,Fanaei M,Asghari G.

Author information

Department of Clinical Pharmacy and Pharmacy Practice, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.

Department of Oral and Maxillofacial Surgery, School of Dentistry, Isfahan University of Medical Sciences, Isfahan, Iran.

Department of Pharmacognosy, School of Pharmacy and Pharmaceutical Sciences, Isfahan University of Medical Sciences, Isfahan 81746-73461, Iran.

Abstract

Background. Removing tooth results in gingival bleeding. Several measures are taken to stop bleeding. In this study, the effect of greenteaextract on cessation of bleeding and oozing after removing of mandibular molars was investigated. Methods. This was a randomized controlled clinical trial carried out on 62 patients who were referred for extraction of their mandibular molars. The volunteers were randomly and equally divided into treatment and control groups. In the first group, greenteaextract-impregnated sterile gauze was used after removing the tooth while in the second group, greenteaextract-free gauze was applied. Active bleeding and oozing monitoring was done every 5 minutes until cessation of bleeding and one hour after that, respectively. The results were compared using t-test. Results. The mean ± SD of bleeding duration in greenteagroup was significantly lower than control group (5.87 ± 1.76 versus 10.09 ± 3.61 minutes, P = 0.001). In addition, the number of people with oozing one hour after surgery was significantly lower in the greenteagroup (6 versus 29 persons, P = 0.001). Conclusion. This study showed that greenteaextract contributes to significant decline in bleeding of the socket caused by tooth extraction as well as reduction of oozing.

 

http://www.ncbi.nlm.nih.gov/pubmed/25024733

 

 

 

ORCA

European Organization for Caries Research

http://www.orca-caries-research.org/

http://content.karger.com/ProdukteDB/produkte.asp?Aktion=JournalHome&ProduktNr=224219

 

Hirasawa M, Takada K, Otake S

 

Inhibition of acid production in dental plaque bacteria by green tea catechins.

Department of Microbiology and Immunology, NihonUniversitySchool of Dentistry at Matsudo, Matsudo, Japan.

The inhibition of acid production from dental plaque and mutans streptococci by epigallocatechin gallate (EGCg), one of the green tea catechins, was examined. The effect of EGCg solution on dental plaque pH was investigated.Subjects rinsed their mouths with 2 mg/ml EGCg solution and then, after 30-min interval, rinsed their mouths with 10% sucrose. Plaque samples were collected at appropriate times and the pH was measured. The pH values of plaque samples from 15 volunteers were significantly higher after treatment with catechin than after treatment with water. EGCg inhibited pH fall when cariogenic bacteria grown in medium with or without sucrose were incubated with sugar. In medium without sucrose, cultured cells were killed time-dependently by EGCg treatment. However, EGCg did not kill cells cultured in medium containing sucrose. Also, EGCg did not kill oral streptococci adhering to a saliva-coated hydroxyapatite disk. EGCg and epicatechin gallate inhibited lactate dehydrogenase activity much more efficiently than epigallocatechin, epicatechin, catechin or gallocatechin. These results suggest that EGCg is effective in reducing acid production in dental plaque and mutans streptococci.

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AMERICAN ASSOCIATION FOR CANCER RESEARCH

http://www.aacr.org/

http://cebp.aacrjournals.org/

Volume 13, Number 1, Pages 132-137 (January 2004)

 

Lee MJ, Lambert JD, Prabhu S, Meng X, Lu H, Maliakal P, Ho CT, Yang CS.

 

Delivery of tea polyphenols to the oral cavity by green tea leaves and black tea extract.

Department of Chemical Biology, Ernest Mario School of Pharmacy, Rutgers, The State University of New Jersey, Piscataway, New Jersey, USA.

Catechins and theaflavins, polyphenolic compounds derived from tea (Camellia sinensis, fam. Theaceae), have been reported to have a wide range of biological activities including prevention of tooth decay and oral cancer. The present study was undertaken to determine the usefulness of green tea leaves and black tea extract for the delivery of catechins and theaflavins to the oral cavity. After holding either green tea leaves (2 g) or brewed black tea (2 g of black tea leaves in 100 ml) in the mouth for 2-5 min and thoroughly rinsing the mouth, high concentrations of catechins (C(max) = 131.0-2.2 micro M) and theaflavins (C(max) = 1.8-0.6 micro M) were observed in saliva in the 1st hour. Whereas there was significant interindividual variation in the peak levels of catechins and theaflavins, the overall kinetic profile was similar, with t(1/2) = 25-44 min and 49-76 min for catechins and theaflavins, respectively (average coefficient of variation in t(1/2) was 23.4%). In addition to the parent catechin and theaflavin peaks, five unidentified peaks were also observed in saliva after black tea treatment. Hydrolysis of theaflavin gallates, apparently by salivary esterases, was observed in vitro and in vivo. These results indicate that tea leaves can be used as a convenient, slow-release source of catechins and theaflavins and provide information for the possible use of tea in the prevention of oral cancer and dental caries.

Read more http://cebp.aacrjournals.org/cgi/content/full/13/1/132?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&searchid=1&FIRSTINDEX=0&volume=13&firstpage=

132&resourcetype=HWCIT

 

 

 

SGM

SOSIETY FOR GENERAL MICROBIOLOGY

Journal of Medical Microbiology

http://www.sgm.ac.uk/

http://jmm.sgmjournals.org/

Volume 50, Number 4, Pages 299-302 (April 2001)

 

 

Hamilton-Miller JM.

Anti-cariogenic properties of tea (Camellia sinensis).

Department of Medical Microbiology, Royal Free and UniversityCollegeMedicalSchool, London.

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.

Read more http://jmm.sgmjournals.org/cgi/reprint/50/4/299?maxtoshow=&HITS=10&hits=10&RESULTFORMAT=&author1=Hamilton-Miller&fulltext=tea&searchid=1&FIRSTINDEX=0&sortspec=relevance&volume=50&firstpage=299&resourcetype=HWCIT