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Monday, May 5, 2008

Effect of green tea on volatile sulfur compounds in mouth air

Lodhia P, Yaegaki K, Khakbaznejad A, Imai T, Sato T, Tanaka T, Murata T, Kamoda T.
Department of Oral Biological and Medical Sciences, Faculty of Dentistry, University of British Columbia.

Since tea polyphenols found in green tea have been shown to have antimicrobial and deodorant effects, it has been very effective in reducing malodor temporarily. Most treatments for halitosis focus on controlling the number of microorganisms in the mouth. Halitosis is mainly caused by oral microorganisms degrading proteins in the mouth to volatile sulfur compounds, VSCs, such as H2S and CH3SH. Toothpaste, mints and green tea strongly inhibited VSCs production in a saliva-putrefaction system.

Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H(2)S and CH(3)SH produced in the oral cavity. Oral microorganisms degrade proteinaceous substrates to cysteine and methionine, which are then converted to VSCs.… Since tea polyphenols have been shown to have antimicrobial and deodorant effects…green tea was very effective in reducing oral malodor temporarily...
Pubmed abstract : http://www.ncbi.nlm.nih.gov/pubmed/18388413?dopt=Abstract
Full article (pdf) : http://www.jstage.jst.go.jp/article/jnsv/54/1/89/_pdf

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