scholarly journals Pengaruh Berkumur Dengan Larutan Teh Hijau dan Teh Hitam Terhadap pH Saliva

2019 ◽  
Vol 7 (1) ◽  
pp. 1-12
Author(s):  
Fika Melinda Putri ◽  
Susi Susi ◽  
Desy Purnama Sari
Keyword(s):  
Dental Caries ◽  
Oral Cavity ◽  
Green Tea ◽  
Black Tea ◽  
Salivary Secretion ◽  
Metabolic Product ◽  
Chemical Stimulus ◽  
Salivary Ph ◽  
Green And Black Tea

The prevalence of caries in Indonesia has increased by 53.53% from 2013 to 2018. Low salivary pH (potential of Hydrogen) is one of the main causes of dental caries. Acid as metabolic product of oral microorganism can decrease the salivary pH. The purpose of this paper is to determine the effect of gargling with green and black tea solutions on salivary pH. The increasing of salivary pH linear to salivary secretion. Gargling with green tea or black tea is one of the ways that can increase salivary secretion and pH by provides a mechanical and chemical stimulus to the oral cavity. Green tea and black tea contain polyphenols (catechins) which can increase salivary pH. Conclusion is gargling with green tea and black tea solutions can add salivary pH. Gargling with green tea is more effective to increase salivary pH than black tea. Green tea has a higher catechins content than black tea, in order to anti-cariogenic and anti-bacterial properties are more common in green tea.

scholarly journals Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study

2021 ◽  
Vol 24 (3) ◽  
Author(s):  
Masoomeh Shirzaiy ◽  
Zohreh Dalirsani ◽  
Javid Dehghan Haghighi
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Oral Bacteria ◽  
Significant Rise ◽  
T Test ◽  
Tea Consumption ◽  
Significant Difference ◽  
Salivary Ph ◽  
Green And Black Tea ◽  
Double Blinded

Background: Some herbal products could affect on salivary pH and prevention of dental caries. Tea consumption has inhibition effects on some oral bacteria. Objective: The aim of this study was to evaluate the effect of green and black tea on salivary pH. Material and Methods: In this double blinded cross-over trial, salivary samples of 50 healthy male students of Zahedan Faculty of Dentistry, aged 20-22 years old were collected for evaluation of salivary pH. All volunteers were asked to consume commercially black tea on the first day and then saliva samples were collected before drinking tea and immediately after drinking tea and 5 and 10 minutes after tea consumption. With replacing consumption of green tea, at the second day, saliva samples were collected again. Then the salivary pH was estimated with a digital pH-meter. Data were analyzed through independent t-test and paired samples t-test. Results: Mean salivary pH before and after green tea consumption were 7.15±0.05 and 7.56±0.09, respectively, which showed a remarkable difference (p<0.001). It was 7.14±0.05 and 7.51 ± 0.10, respectively, for black tea, with significant difference (p<0.0001). Mean salivary pH after green tea consumption was significantly higher than black tea (p= 0.006). Conclusion: Both green and black tea intake led to a significant rise in salivary pH, which was higher after green tea consumption compared to black tea. This study suggests the beneficial effects of drinking tea in providing an alkaline environment in oral cavity.   KEYWORDS Black tea; Green tea; Saliva; pH.

scholarly journals The Association between Green and Black Tea Consumption on Successful Aging: A Combined Analysis of the ATTICA and MEDiterranean ISlands (MEDIS) Epidemiological Studies

Molecules ◽  
2019 ◽  
Vol 24 (10) ◽  
pp. 1862 ◽  
Author(s):  
Nenad Naumovski ◽  
Alexandra Foscolou ◽  
Nathan M. D’Cunha ◽  
Stefanos Tyrovolas ◽  
Christina Chrysohoou ◽  
...  
Keyword(s):  
Green Tea ◽  
Successful Aging ◽  
Coffee Consumption ◽  
Black Tea ◽  
Epidemiological Studies ◽  
Tea Consumption ◽  
Successful Ageing ◽  
Mediterranean Islands ◽  
Combined Analysis ◽  
Green And Black Tea

Tea is one of the most-widely consumed beverages in the world with a number of different beneficial health effects, mainly ascribed to the polyphenolic content of the tea catechins. The aim of this study was to examine the consumption of green, black, or no tea, in relation to the previously validated successful ageing index (SAI; higher values “healthier” ageing) in a combined analysis of adults aged >50 years old from the ATTICA (n = 1128 adults from Athens, Greece metropolitan area) and the MEDiterranean Islands Study (MEDIS) (n = 2221 adults from various Greek island and Mani) studies. After adjusting for age, sex, smoking, and coffee consumption, green tea was positively associated with SAI (b ± SE: 0.225 ± 0.055, p < 0.001), while black tea was negatively associated with SAI (unstandardized b coefficient ± Standard error: −0.807 ± 0.054, p < 0.001). Green tea (vs black tea) consumption, had higher odds of a SAI of over 3.58 out of 10 (OR: 1.77, 95% CI: 1.38–2.28). Green tea consumption was also associated with higher levels of physical activity (p < 0.001) and reduced likelihood of hypertension (p = 0.006) compared with black tea. Two possible mechanisms are that green tea possesses high levels of catechins such as (−)-epigallocatechin 3-gallate and l-theanine compared with black tea. Therefore, the present analysis supports both the role of green tea constituents in successful ageing, as well as its role as an important component of an overall healthy diet in adults aged 50 years and over from these two epidemiological studies.

Effect of different doses of un-fractionated green and black tea extracts on thyroid physiology

2010 ◽  
Vol 30 (8) ◽  
pp. 884-896 ◽  
Author(s):  
Amar K Chandra ◽  
Neela De ◽  
Shyamosree Roy Choudhury
Keyword(s):  
Thyroid Gland ◽  
Green Tea ◽  
Harmful Effect ◽  
Black Tea ◽  
Green Tea Extract ◽  
Male Rats ◽  
Thyroid Peroxidase ◽  
Black Tea Extract ◽  
Green And Black Tea ◽  
Tea Extract

Tea is a rich source of polyphenolic flavonoids including catechins, which are thought to contribute to the health benefits of it. Flavonoids have been reported to have antithyroid and goitrogenic effect. The purpose of this study was to evaluate whether high doses of green and black tea have a harmful effect on thyroid physiology. Un-fractionated green and black tea extracts were administered orally to male rats for 30 days at doses of 1.25 g%, 2.5 g% and 5.0 g%. The results showed that green tea extract at 2.5 g% and 5.0 g% doses and black tea extract only at 5.0 g% dose have the potential to alter the thyroid gland physiology and architecture, that is, enlargement of thyroid gland as well as hypertrophy and/or hyperplasia of the thyroid follicles and inhibition of the activity of thyroid peroxidase and 5′-deiodinase I with elevated thyroidal Na+, K+-ATPase activity along with significant decrease in serum T3 and T4, and a parallel increase in serum thyroid stimulating hormone (TSH). This study concludes that goitrogenic/antithyroidal potential of un-fractionated green tea extract is much more than black tea extract because of the differences in catechin contents in the tea extracts.

scholarly journals Effect of Gelatin-Based Edible Coatings Incorporated with Aloe vera and Black and Green Tea Extracts on the Shelf Life of Fresh-Cut Oranges

2017 ◽  
Vol 2017 ◽  
pp. 1-10 ◽  
Author(s):  
Mohsen Radi ◽  
Elham Firouzi ◽  
Hamidreza Akhavan ◽  
Sedigheh Amiri
Keyword(s):  
Weight Loss ◽  
Shelf Life ◽  
Green Tea ◽  
Microbial Growth ◽  
Aloe Vera ◽  
Black Tea ◽  
Quality Parameters ◽  
Fresh Cut ◽  
Green And Black Tea ◽  
Tea Extract

The aim of this study was to evaluate the effect of gelatin coating incorporated with Aloe vera gel (50,100%) and green and black tea extracts (5,10%) on physicochemical, microbial, and sensorial properties of fresh-cut oranges at 4°C for 17 days. Significant differences in terms of quality parameters were observed between the control and coated fresh-cut oranges. The highest variation of quality parameters was observed in control, while the least variations were observed in coated slices with 100% Aloe vera and 10% green tea extract. The weight loss was increased with time, but the coating treatment especially with 100% Aloe vera had significant effect on the prevention of weight loss. Also, Aloe vera coated samples obtained the highest score in sensory evaluation. Coating with gelatin incorporated with Aloe vera and green tea extracts successfully retarded the microbial growth and therefore extended the shelf life of fresh-cut oranges during cold storage.

scholarly journals PERUBAHAN pH SALIVA SISWA MA DARUL ISTIQAMAH MANADO SESUDAH MENYIKAT GIGI DENGAN PASTA GIGI MENGANDUNG XYLITOL

e-GIGI ◽  
2014 ◽  
Vol 2 (2) ◽  
Author(s):  
Stevy B. Najoan ◽  
Billy J. Kepel ◽  
Dinar A. Wicaksono
Keyword(s):  
Dental Caries ◽  
Oral Cavity ◽  
Random Sampling ◽  
Buffer Capacity ◽  
Simple Random Sampling ◽  
T Test ◽  
Average Value ◽  
Paired Samples ◽  
Salivary Ph ◽  
Micro Organisms

Abstract: Saliva plays a role in the occurrence of dental caries. The low of buffer capacity and secretion of saliva leads to reduced salivary ability in wash away food particles, deadly micro organisms and neutralize the salivary pH. Changes in the salivary pH is influenced by circadian rhythms, the type of food consumed, stimulation of salivary secretion, salivary flow rate, micro organisms of the oral cavity and salivary buffer capacity. Xylitol is a sweetener similar to polyols that are non-acidogenic and non-cariogenic. Xylitolis difficult to be fermented by bacteria in the oral cavity so can help to increasing the decreases of salivary pH due  the consumption of foods containing carbohydrates. In the field of dentistry, xylitol has been applied in a wide range of products such as chewing gums, lozenges, mouth washes and toothpastes. This study was conducted to determine the salivary pH before brushing teeth with tooth paste containing xylitol, the salivary pHafter brushing teeth with tooth paste containing xylitol and the changes of salivary pH after brushing teeth with tooth paste containing xylitol. The research design used was analytics experimental pretest and posttest design. The population used were 56 students of MA Darul Istiqamah Manado. Sampling was done by using simple random sampling technique with 20 samples were obtained by matched-pair research formula. Saliva collection methodsused werethe spittingmethod. The results showed a change in the salivary pH after brushing teeth with tooth paste containing xylitol. The average value ofthe salivary pH after brushing teeth with tooth paste containing xylitol were 7,18 higher than the average value of the salivary pH before brushing teeth with tooth paste containing xylitol were 6.99. Results of statistical tests of paired-samples t-test showed that there were significant differences (p <0.05) of the salivary pH before and after brushing teeth with tooth paste containing xylitol. Conclution: Xylitol has a role in increasing the salivary pH which helps in inhibiting dental caries. Keywords: salivary pH, brushing teeth, toothpaste containing xylitol.     Abstrak: Saliva berperan dalam proses terjadinya karies gigi. Rendahnya sekresi dan kapasitas bufer saliva menyebabkan berkurangnya kemampuan saliva dalam membersihkan sisa makanan, mematikan mikroorganisme serta menetralkan pH saliva. Perubahan pH saliva dipengaruhi oleh irama sirkadian, jenis makanan yang dikonsumsi, stimulasi sekresi saliva, laju aliran saliva, mikroorganisme rongga mulut dan kapasitas  bufer saliva. Xylitol merupakan sejenis pemanis polyols yang bersifat non-asidogenik dan non-kariogenik. Xylitol sulit untuk difermentasi oleh bakteri dalam rongga mulut sehingga dapat membantu dalam meningkatkan pH saliva yang turun akibat konsumsi makanan yang mengandung karbohidrat. Dalam bidang kedokteran gigi, xylitol telah banyak diaplikasikan dalam berbagai macam produk seperti permen karet, tablet hisap, obat kumur dan pasta gigi. Penelitian ini dilakukan untuk mengetahui pH saliva sebelum menyikat gigi dengan pasta gigi mengandung xylitol, pH saliva sesudah menyikat gigi dengan pasta gigi mengandung xylitol dan perubahan pH saliva sesudah menyikat gigi dengan pasta gigi mengandung xylitol. Rancangan penelitian yang digunakan yaitu analytic experimental pretest and posttest design. Populasi yang digunakan yaitu siswa MA Darul Istiqamah Manado yang berjumlah 56 orang. Pengambilan sampel dilakukan dengan teknik simple random sampling dengan jumlah sampel yang didapatkan yaitu 20 orang berdasarkan rumus penelitian dua populasi berpasangan. Metode pengumpulan saliva yang digunakan yaitu spitting method. Hasil penelitian menunjukkan terjadi perubahan pH saliva sesudah menyikat gigi dengan pasta gigi mengandung xylitol. Nilai rata-rata pH saliva sesudah menyikat gigi dengan pasta gigi mengandung xylitol yaitu 7,18 lebih tinggi dari nilai rata-rata pH saliva sebelum menyikat gigi dengan pasta gigi mengandung xylitol yaitu 6,99. Hasil uji statistik paired-samples t-test memperlihatkan bahwa terdapat perbedaan yang bermakna (p<0,05) pH saliva sebelum dan sesudah menyikat gigi dengan pasta gigi mengandung xylitol. Simpulan: xylitol memiliki peran dalam meningkatkan pH saliva sehingga dapat mencegah terjadinya karies gigi. Kata kunci: pH saliva, menyikat gigi, pasta gigi mengandung xylitol

scholarly journals Acute cognitive, mood and cardiovascular effects of green and black tea

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Andrew Scholey ◽  
Alicia Burns ◽  
Matt Pase ◽  
Andrew Pipingas
Keyword(s):  
Green Tea ◽  
Diastolic Pressure ◽  
Systolic Pressure ◽  
Cardiovascular Function ◽  
Cardiovascular Effects ◽  
Black Tea ◽  
Assessment System ◽  
Taste Masking ◽  
Double Blind ◽  
Green And Black Tea

AbstractTea is often described as having “refreshing” properties. Indeed, components of both green and black tea have been shown to acutely improve aspects of cognition and mood and to affect cardiovascular function. There is, however, surprising little research directly comparing these effects between different types of tea. This study therefore examined acute cognitive, mood, and cardiovascular effects of green tea and black tea.A double blind, randomised, placebo-controlled,balanced, three-way cross-over study was conducted. Fourteen healthy young adults (M = 23.8, SD = 3 years) consumed placebo (water), green tea and black tea in balanced order at least 24 h apart.The drinks were prepared according to standardised procedures and consumed under double-blind conditions (in opaque containers with lemon cordial added for taste-masking). Mood and cognition were measured at baseline then 90 min post-treatment, cardiovascular function was assessed post-dose only. Mood was evaluated using a series of visual analogue scales, cognitive performance was assessed using a suite of standardised tests from the Computerised Mental Performance Assessment System (COMPASS), gauging performance on aspects of attention, memory and executive function.Peripheral and central systolic and diastolic pressure,augmentation pressure, augmentation index,and blood flow velocity were measured via Sphygmocor pulse wave analysis and Doppler ultrasound, respectively. There were a number of significant effects associated with the active treatments. Compared with placebo, black tea and green tea was associated with significantly improved digit vigilance accuracy (p < .01), while green tea was associated with higher alertness (p < .05).Regarding cardiovascular outcomes, black tea and green tea significantly increased central diastolic pressure, and peripheral diastolic pressure in comparison to placebo (P < .01). Black tea also significantly increased central systolic pressure compared to green tea and placebo (p < .05). Analysis of treatment guessing suggested that the masking procedure was highly effective. In conclusion, the present study shows that green tea improves alertness. Since black tea contains higher levels of caffeine, this effect is likely underpinned by non-caffeine mechanisms or caffeine/non-caffeine compound interactions.Improved vigilance is consistent with caffeine effects which may be modulated by cardiovascular effects. Interestingly the cardiovascular effects are opposite to those reported for chronic tea interventions. These results suggest that acute cognitive and cardiovascular components of tea merit further investigation both in the presence and absence of caffeine.

scholarly journals The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 80 ◽  
Author(s):  
Melanie Franks ◽  
Peter Lawrence ◽  
Alireza Abbaspourrad ◽  
Robin Dando
Keyword(s):  
Green Tea ◽  
Tap Water ◽  
Epigallocatechin Gallate ◽  
Black Tea ◽  
Deionized Water ◽  
Water Composition ◽  
The Everyday ◽  
Influence Of Water ◽  
Green And Black Tea ◽  
Degree Of Extraction

Tea is made from the processed leaves of the Camellia sinensis plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include brewing temperature, vessel, and time, water-to-leaf ratio, and, in some reports, the composition of the water used. In this project, we tested if the water used to brew tea was sufficient to influence perceived flavor to the everyday tea drinker. Black and green tea were brewed with bottled, tap, and deionized water, with brewing temperature, vessel, time, and the water-to-leaf ratio matched. The samples were analyzed with a human consumer sensory panel, as well as instrumentally for color, turbidity, and Epigallocatechin Gallate (EGCG) content. Results showed that the type of water used to brew tea drastically affected sensory properties of green tea (and mildly also for black tea), which was likely driven by a much greater degree of extraction of bitter catechins in teas brewed with more purified bottled or deionized water. For the everyday tea drinker who drinks green tea for health, the capability to double the EGCG content in tea by simply brewing with bottled or deionized water represents a clear advantage. Conversely, those drinking tea for flavor may benefit from instead brewing tea with tap water.

scholarly journals Uji Pendahuluan Anti-biofilm Esktrak Teh Hijau dan Teh Hitam Pada Streptococcus mutans melalui Metode Microtiter Plate

2018 ◽  
Vol 4 (1) ◽  
pp. 44-49
Author(s):  
Andi Arjuna ◽  
Winda Setya Pratama ◽  
Sartini Sartini ◽  
Mufidah Mufidah
Keyword(s):  
Streptococcus Mutans ◽  
Green Tea ◽  
Black Tea ◽  
Microtiter Plate ◽  
Green Tea Extract ◽  
Biofilm Growth ◽  
Microtiter Plate Assay ◽  
Black Tea Extract ◽  
Green And Black Tea ◽  
Tea Extract

Tea (Camellia sinensis L.) has an activity as an antibacterial, widely studied to plankton cells, without further researching into biofilm cell. Therefore, this research had been conducted to initially evaluate the activity of green- and black-tea extracts in inhibiting Streptococcus mutans biofilm. Green and black tea leaves were extracted using 70% methanol. Determination of MIC was subsequently performed by microdilution method. Next, the biofilm formation and inhibition were run through microtiter plate method using flexible U-bottom PVC 96 wells, which then observed using microplate reader on λ = 515 nm. As The results, MIC for green and black tea extract stood at 4 mg/mL, 6 mg/mL respectively. The biofilm inhibitory activity of black tea extract was at 8 and 10 mg/mL inhibiting 6 % and 12.5 % S. mutans. Green tea extract showed that concentration of 4 to 10 mg/mL was able to inhibit biofilm growth by 24%; 45%; 48% and 53%. Thus, through microtiter plate assay, it could be concluded that tea extract has potent antibiofilm to S. mutans, where green tea extract has better activity than black tea extract.

4. Dr Christison exhibited specimens from the Government Superintendent of Tea Culture in Assam, illustrating the several ages at which the leaves of the Assam and China Tea-plants are used for making the different commercial varieties of black and green tea

1845 ◽  
Vol 1 ◽  
pp. 381-382
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Tea Plant ◽  
The Government ◽  
Tea Plants ◽  
Green And Black Tea

An examination of these specimens seemed to prove, that the leaves of the China tea-plant, cultivated at the same plantation with the tea-plant of Assam, are considerably less, and somewhat thicker, but otherwise so exactly similar, that the two plants may well be mere varieties of the same species,—an opinion now generally adopted by botanists in India. The specimens further illustrated the doctrine deduced from recent investigations in India, that the different kinds of green and black tea are made from the leaves of one species of plant, collected at different periods of their development.

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