Anti-cariogenic properties of tea (Camellia sinensis)
HAMILTON-MILLER, J.M. T.,, 50, 299-302 (2001),
doi = https://doi.org/10.1099/0022-1317-50-4-299,
publicationName = Microbiology Society,
issn = 0022-2615,
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. ,
language=,
type=