Green Tea Polyphenols Fight Bacteria That Cause Periodontal Disease
Study description: Green tea polyphenols were
mixed with the Porphyromonas gingivalis strain of bacteria to see if they could prevent the bacteria from manufacturing
the acids that trigger
periodontal disease.
Type of study: "Test-tube"
What happened: Green tea polyphenols "completely
inhibited the production of n-butyric acid and propionic acid...," and
inhibited production of phenylacetic acid, all of which contribute to periodontal disease.
Researchers' conclusion: "This study shows that
continuous application of tea polyphenols on a daily basis can be considered as
a useful and practical method for the prevention of periodontal diseases."
Citation: Sakanaka S, Okada Y. Inhibitory
effects of green tea polyphenols on the production of a virulence factor of the
periodontal-disease-causing anaerobic bacterium Porphyromonas gingivalis. J
Agric Food Chem 2004;52(6):1688-92. (Click here to read PubMed study
abstract.)
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Nadine Taylor, M.S., R.D. presents
GreenTeaLibrary.com, the most comprehensive collection of scientific
information describing the health benefits of green tea.
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