Effect of Green Tea on Salivary Ph and Streptococcus Mutans Count in Healthy Individuals

Sangameshwar Manikya, Vanishree M, Surekha R, Santosh Hunasgi, Anila K, Vardendra Manvikar

Abstract


Aim: Green tea is a well known, healthy beverage and is an important source of polyphenol antioxidants. Beneficial effects of green tea include such as protection against dental caries, periodontal disease and tooth loss and found that can a decrease in streptococcus mutans count as well as increase in pH. Hence the present study was carried out to evaluate and compare pH of saliva before and after the intake of green tea and to evaluate the role of green tea on growth of oral bacteria in culture using saliva. Material and Methods: Unstimulated saliva was collected from 30 healthy individuals aged between 20-30 years. The pH of saliva was determined before, immediately after and 10 min after drinking green tea using pH electrode. The microbial load was assessed using nutrient agar and mitis salivarius agar by collecting saliva before and immediately after intake of green tea. Data were analyzed using ANOVA followed by post hoc dunnet multiple comparison test. p<0.05 is considered as statistically significant. Results: There was significant difference between salivary pH before, immediately after and after 10 min (p<0.0001) of intake of green tea. There was significant difference between salivary streptococcus mutans count before and after (p<0.001) intake of green tea. Conclusion: The result of the present study has proved that consumption of green tea inhibit salivary Streptococcus mutans count and cause reduction of pH in saliva. So, it could be advisable to encourage the regular consumption of this widely available, tasty and inexpensive beverage as an interesting alternative to other drinks.

 


Keywords


Green Tea; Salivary Ph; Streptococcus Mutans; Saliva; Oral; Dental Caries

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