Effect of green tea mouthwash on oral malodor.

Supanee Rassameemasmaung,Pakkarada Phusudsawang,Vanida Sangalungkarn

doi:10.5402/2013/975148

Supanee Rassameemasmaung, Pakkarada Phusudsawang + Show 1 more

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https://doi.org/10.5402/2013/975148

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Abstract

This study aimed to determine the effect of green tea mouthwash on oral malodor, plaque, and gingival inflammation. Gingivitis subjects who had over 80 parts per billion of volatile sulfur compounds (VSC) in the morning breath were randomly assigned into green tea or placebo mouthwash group. At baseline, VSC, Plaque Index (PI) and Papillary Bleeding Index (PBI) were recorded. Participants were rinsed with the assigned mouthwash, and VSC level was remeasured at 30 minutes and 3 hours postrinsing. For the following 4 weeks, participants were asked to rinse with the assigned mouthwash twice daily. VSC, PI and PBI were remeasured at day 28. It was found that, at 30 minutes and 3 hours postrinsing, VSC was reduced by 36.76% and 33.18% in the green tea group and 19.83% and 9.17% in the placebo group, respectively. At day 28, VSC was reduced by 38.61% in the green tea group and 10.86% in the placebo group. VSC level in the green tea group was significantly different when compared to the placebo. PI and PBI were significantly reduced in both groups. However, no significant difference was found between groups. In conclusion, green tea mouthwash could significantly reduce VSC level in gingivitis subjects after rinsing for 4 weeks.

Highlights

Oral malodor is de ned as an unpleasant breath odor whose causes originate from the mouth. is condition is caused mainly by the emanation of volatile sulfur compounds (VSC) especially hydrogen sul de, methyl mercaptan, and dimethyl sul de through the mouth air. ese foul-smelling compounds are produced through the degradation of sulfurcontaining amino acids by anaerobic Gram-negative bacteria
Takeuchi et al [3] reported a positive association between periodontal parameters and the severity of oral malodor. e increase in oral malodor in subjects with periodontal disease is attributed to a higher number of Gram-negative, periodontal bacteria within the oral cavity. ese bacteria including Porphyromonas gingivalis, Prevotella intermedia, Fusobacterium nucleatum, Tannerella forsythia, and Eubacterium species and spirochetes are known to produce signi cant amount of VSC [4]
Sixty participants were recruited from gingivitis patients at the Faculty of Dentistry, Mahidol University. ose who had at least 20 teeth and had over 80 parts per billion of VSC in the mouth air were invited to enroll in the study

Summary

Introduction

Oral malodor is de ned as an unpleasant breath odor whose causes originate from the mouth. is condition is caused mainly by the emanation of volatile sulfur compounds (VSC) especially hydrogen sul de, methyl mercaptan, and dimethyl sul de through the mouth air. ese foul-smelling compounds are produced through the degradation of sulfurcontaining amino acids by anaerobic Gram-negative bacteria. Oral malodor is de ned as an unpleasant breath odor whose causes originate from the mouth. Is condition is caused mainly by the emanation of volatile sulfur compounds (VSC) especially hydrogen sul de, methyl mercaptan, and dimethyl sul de through the mouth air. Ese foul-smelling compounds are produced through the degradation of sulfurcontaining amino acids by anaerobic Gram-negative bacteria. For example, indole and cadaverine are reported to cause oral malodor [1]. Oral malodor was found to correlate with periodontal disease. Takeuchi et al [3] reported a positive association between periodontal parameters and the severity of oral malodor. E increase in oral malodor in subjects with periodontal disease is attributed to a higher number of Gram-negative, periodontal bacteria within the oral cavity. Oral malodor was found to decrease a er subsidence of gingival in ammation [3]

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