Adjunctive Effect of Green Tea Mouthwash Prepared at Different Steeping Temperatures on Gingivitis: A Triple-Blind Randomized Controlled Clinical Trial.

Hani T Fadel,Mona M Alshanqiti,Alhanouf M Albolowi,Alhanouf M Alrehaili,Afnan A Alraddadi

doi:10.3390/dj9120139

Abstract

Purpose: To compare the effect of green tea mouthwashes prepared at different steeping temperatures as adjuncts to mechanical plaque control on gingivitis. Methods: Forty-five women with gingivitis participated in this 4-week randomized controlled clinical trial. They received professional mechanical plaque control and rinsed daily with either warm green tea, hot–cold green tea or placebo. Dental plaque control record (PCR) and gingival bleeding indices (GBI) were recorded at baseline and 7, 14 and 28 days after. Results: Participants’ mean age was 20.7 ± 2 years. The mean scores for the PCR and GBI at baseline were 82.4 ± 19 and 85.8 ± 7, respectively. All groups showed significant reduction in PCR and GBI between Days 0 and 28 (p < 0.01). No significant differences in PCR were observed between the groups at any of the examinations (p > 0.01). The warm green tea group demonstrated significantly lower GBI at all examinations compared to the hot–cold group (p < 0.01). Conclusions: Within study limits, green tea-made mouthwashes significantly reduced plaque and gingivitis when used as adjuncts to mechanical plaque control. The green tea mouthwash prepared in warm water demonstrated significantly higher efficacy in lowering gingivitis compared to that prepared in hot water followed by ice.

Highlights

Since the dawn of humanity and before the development of the pharmaceutical industry, herbal products were used for preventing and treating various conditions and common diseases [1]
The objective of this study was to compare the effect of green tea mouthwashes prepared at different steeping temperatures as adjuncts to mechanical plaque control in individuals with plaque-induced gingivitis
The mean scores for the plaque control record (PCR) and gingival bleeding indices (GBI) at baseline were 82.4 ± 19 and 85.8 ± 7, respectively, with no significant differences observed between the three mouthwash groups with regards to either parameter (p > 0.01) (Table 1)

Summary

Introduction

Since the dawn of humanity and before the development of the pharmaceutical industry, herbal products were used for preventing and treating various conditions and common diseases [1]. They demonstrated wide biological activities, high safety margin, and low costs contrary to chemical drugs. The term “Tea” refers to the shrub Camellia sinensis. It is amongst the most consumed beverages in the world alongside water, coffee, and carbonated soft drinks [2]. A number of epidemiological surveys demonstrated that green tea is linked to a lower incidence of several pathological conditions, including oral conditions, cardiovascular disease, stroke, obesity and cancer [3]

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