@article{mbs:/content/journal/jmm/10.1099/0022-1317-50-4-299, author = "HAMILTON-MILLER, J.M. T.", title = "Anti-cariogenic properties of tea (Camellia sinensis)", journal= "Journal of Medical Microbiology", year = "2001", volume = "50", number = "4", pages = "299-302", doi = "https://doi.org/10.1099/0022-1317-50-4-299", url = "https://www.microbiologyresearch.org/content/journal/jmm/10.1099/0022-1317-50-4-299", publisher = "Microbiology Society", issn = "1473-5644", type = "Journal Article", abstract = " 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. ", }