Effects of green tea and chamomile tea on plaque pH, salivary pH, Streptococcus mutans count

M.A. Adil Ahmed, B. Pavani, Tanzila Tasneem.L, Thanga Gabby Dharshana.S, Thejaswini B., Viha Preetha C., Udha Beagam A., Vaishnavi N.

Abstract


Aim: Green tea is healthy beverage and is a part of our day to day life. Similarly, chamomile
tea is known for its aspirin like properties. Beneficial effects of these tea includes 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 to
compare the pH of saliva and plaque, before and after the intake of green tea and to evaluate
the role of green tea and chamomile tea on growth of s.mutans in culture using saliva.
Material and Methods: Salivary samples were collected from 30 healthy individuals aged
20-30 years with certain criteria. The pH of saliva was determined by collecting samples
before, immediately after and 15 min, 30 min after drinking tea using pH meter. Similarly the
microbial colonies were also counted. The Data obtained were analyzed using Wilcoxon’s,
Friedman's and Mann Whitney test. Results: There was statistically no significant difference
between salivary streptococcus mutans count before and after (p less than 0.001) intake of green tea
and chamomile tea. Conclusion: The result of the present study has proved that consumption
of green tea and chamomile tea inhibit salivary Streptococcus mutans count and cause
reduction of pH in saliva. So, it is 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; Chamomile tea; Pl que pH

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DOI: https://doi.org/10.30750/ijpbr.5.4.1

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