Green Tea Group Research Articles

Green Tea and Green Coffee Therapy for Aortic Calcification Prevention in Metabolic Syndrome Model Rats: Effects on Expression of AKT, mTOR, RUNX2, and Osteopontin Levels

Metabolic syndrome (METS) consists of several independent risk factors for cardiovascular disease (CVD), one of which is vascular calcification (VC). Increased oxidative stress is essential in the pathogenesis of CVD in METS. One of the pathways involved in the pathogenesis of VC is the AKT pathway. Green tea and green coffee have many health benefits, including treating METS risk factors. Although several benefits of green tea and green coffee are known, there is not much information regarding the effects of these 2 extracts for treating heart disease, which is often found in METS sufferers. This research explores the benefits of green tea and green coffee extracts in preventing VC in METS through the AKT/MTOR mechanism. This research focuses on the mechanism of CVD in the AKT-mTOR, RUNX activity, and osteopontin (OPN) expression as one of the downstream pathogenesis of CVD in METS. The research was conducted on METS model rat treated with metformin and green tea with green coffee extracts. Male Sprague-Dawley rats were given a diet high in fat and sugar until they met METS for 4 months, then given treatment for 9 weeks. After 9 weeks, the rat had their aortas isolated for staining with specific antibodies to AKT1, MTOR, RUNX2, and serum OPN levels were measured using ELISA-sandwich methods. There was an increase in the expression of AKT1 and MTOR and a decrease in RUNX2 and OPN2, which was better than rat not treated with green tea and green coffee (p < 0.05). A significant reduction was found in the green tea and green coffee therapy group, which was better than when given metformin alone (p < 0.05). The results of this research showed that there is good potential for therapy using green tea and green coffee extracts to prevent VC in metabolic syndrome models. HIGHLIGHTS Metabolic syndrome consists of several independent risk factors for cardiovascular disease, one of which is vascular calcification. Increased oxidative stress is essential in the pathogenesis of cardiovascular disease in metabolic syndrome. This study explores the benefits of green tea and green coffee extracts in preventing vascular calcification in the metabolic syndrome model through the AKT/MTOR mechanism. This research focuses on the mechanism of CVD in the AKT-mTOR, RUNX activity, and osteopontin (OPN) expression as one of the downstream patogenesis of CVD in METS. The research was conducted on METS model rats treated with metformin and green tea with green coffee extracts. In conclusion, this study showed the potential for therapeutic use of green tea and green coffee extracts to prevent vascular calcification in rat models of metabolic syndrome by increasing AKT1 expression, decreasing MTOR and RUNX2, with the main implication of reducing the circular protein product, osteopontin. GRAPHICAL ABSTRACT

The color stability of artificial white spot lesions treated with resin infiltration after exposure to staining beverages

BackgroundTo evaluate the effect of staining beverages on the color-changing of resin-infiltrated artificial white spot lesions (WSLs).MethodsThirty-five artificial WSLs were created by pH cycling on flat bovine teeth specimens. The WSLs were treated with resin infiltration and were divided into five groups based on staining beverages: artificial saliva, coffee, wine, green tea, and Coca-Cola. These specimens were subjected to a 28-day exposure to the respective beverages. Color stability was assessed using a spectrophotometer at different time points: baseline, after 7, 14, 21, and 28 days of exposure, and repolishing. The color difference (∆E) between each time point and the baseline was calculated. Statistical analysis was performed using two-way measures ANOVA with a significance level of p = 0.05.ResultsAll resin-infiltrated specimens exposed to staining beverages for 7 days exhibited more significant color changes than those exposed to artificial saliva. The color change patterns varied based on the type of beverage. The color alterations intensified with extended immersion in the wine and Coca-Cola groups, while there were no significant differences in the color of specimens after 28 days of immersion in the coffee and green tea groups. However, after cleaning with pumice powder, all specimens showed significantly reduced color changes compared to those observed after 28 days of immersion, except those immersed in coffee.ConclusionsExposure of resin-infiltrated bovine tooth specimens to staining beverages resulted in a significant color alteration as the immersion time increased. However, the staining effect could be minimized by cleaning with pumice powder, except for the coffee group.Clinical relevanceAfter resin infiltration treatment, patients should be advised to minimize the consumption of colored beverages to prevent staining that could impact esthetic appearance.

The role of green tea intake in thromboprophylaxis of venous thromboembolism in patients with cancer.

Green tea intake has been reported to improve the clinical outcomes of patients with cardiovascular diseases or cancer. It may have a certain role in the development of venous thromboembolism (VTE) among cancer patients. The current study aimed to address this issue, which has been understudied. We carried out a retrospective study to explore the role of green tea intake in cancer patients. Patients with and without green tea intake were enrolled in a 1:1 ratio by using propensity scoring matching. The primary and secondary outcomes were VTE development and mortality 1 year after cancer diagnosis, respectively. The cancer patients with green tea intake (n = 425) had less VTE development (10 [2.4%] vs. 23 [5.4%], p = 0.021), VTE-related death (7 [1.6%] vs. 18 [4.2%], p = 0.026), and fatal pulmonary embolism (PE) (3 [0.7%] vs. 12 [2.8%], p = 0.019), compared with those without green tea intake (n = 425). No intake of green tea was correlated with an increase in VTE development (multivariate hazard ratio (HR) 1.758 [1.476-2.040], p < 0.001) and VTE-related mortality (HR 1.618 [1.242-1.994], p = 0.001), compared with green tea intake. Patients with green tea intake less than 525 mL per day had increased VTE development (area under the curve (AUC) 0.888 [0.829-0.947], p < 0.001; HR1.737 [1.286-2.188], p = 0.001) and VTE-related mortality (AUC 0.887 [0.819-0.954], p < 0.001; HR 1.561 [1.232-1.890], p = 0.016) than those with green tea intake more than 525 mL per day. Green tea intake caused a decrease in platelet (p < 0.001) instead of D-dimer (p = 0.297). The all-cause mortality rates were similar between green tea (39 [9.2%]) and non-green tea (48 [11.3%]) intake groups (p = 0.308), whereas the VTE-related mortality rate in the green tea intake group (7 [1.6%]) was lower than that of the non-green tea intake group (18 [4.2%]) (p = 0.026). The incidences of adverse events were similar between the green tea and non-green tea intake groups. In conclusion, the current study suggests that green tea intake reduces VTE development and VTE-related mortality in cancer patients, most likely through antiplatelet mechanisms. Drinking green tea provides the efficacy of thromboprophylaxis for cancer patients.

The Effect of Green Tea Varnish in Comparison with Fluoride Varnish on Remineralization of Artificial Caries

Introduction: Green tea is a natural herb, that has catechin, theanine and amino acids with antioxidant, anti-inflammatory, antimicrobial and anti-mutagenic properties that can improve the salivary parameters and consequently protect the oral cavity from diseases. So, the study aimed to investigate the effect of green tea varnish on remineralization of artificial caries and compare its effect with fluoride varnish. Materials and Methods: 30 extracted sound teeth were kept in demineralizing solution for 4 days, to artificially form caries-like lesions. The teeth were divided equally and randomly into three groups. Group 1 was treated with green tea varnish, group 2 was treated with sodium fluoride varnish, and group 3 left without treatment. After treatment pH cycling was done. Results: The mean Ca weight% of green tea and fluoride varnish groups (36.85 ± 0.59 and 37.51 ± 0.65 respectively) were significantly higher than the control group (26.98 ± 0.24). Also, the mean p weight% was found to be significantly higher in the green tea group (17.50 ± 0.36) and fluoride group (18.31 ± 0.40) versus the control group (13.91 ± 0.15). Conclusions: Green tea varnish had the same remineralizing effect as Fluoride varnish. Recommendations: More studies are required using other concentrations of green tea varnish and may use more than one application, and in vivo studies need to be done.

The effects of green tea tablets and metformin on ovulation and menstrual cycle regularity in women with polycystic ovary syndrome.

Polycystic ovary syndrome is the most common cause of oligo-ovulation and anovulation among women of reproductive age, contributing to infertility. This study aimed to compare the effects of green tea tablets and metformin on ovulation, menstrual cycle regularity, and antioxidant biomarkers in women with polycystic ovary syndrome (PCOS). In this clinical trial study, 94 women with PCOS were randomly assigned to three groups: green tea (n = 33), metformin (n = 29), and control (n = 32). Menstrual status and oxidative stress parameters, including total antioxidant capacity, thiol, and lipid peroxidation, were compared before and 3 months after the intervention among all three groups. Data analysis was conducted using SPSS software version 22 and employing the analysis of variance and paired t-tests. Following the intervention, the mean menstrual cycle duration in the green tea, metformin, and control groups was 32.22 ± 12.78, 48.72 ± 37.06, and 48.53 ± 31.04 days, respectively (P = 0.040). There was no statistically significant difference between the three groups in terms of biochemical, hormonal, and antioxidant indices before and after the intervention (P > 0.05). The intake of green tea tablets was associated with better outcomes in regulating the menstrual cycle in women with PCOS.

Effect of green tea extract antioxidant on dentin shear bond strength and resin-tag penetration depth after non-vital bleaching.

Background: 35% Hydrogen peroxide (H 2O 2) as an active material for internal bleaching can produce free radicals that can affect resin tag penetration into the dentinal tubules. Application of 10% and 35% green tea (GT) extract as an antioxidant after 2 minutes are expected to remove free radical residues and increase dentin shear bond strength and resin tags penetration depth after non-vital bleaching. Methods: 30 extracted healthy human premolars were cut horizontally 2 mm from the Cemento Enamel Junction margin to the crown part, then cut in a mesio-distal direction into two parts. The specimens were divided into five groups: normal dentin, post bleaching dentin, delayed 2 weeks, 10% GT, and 35% GT group. Non-vital walking bleach with 35% H 2O 2 gel was done to all groups except control group. Soon after, 10% and 35% GT extract gel were applied on dentin for 2 minutes, then the specimens were rinsed-off with aquabidest for 2 minutes and dried. All specimens were etched and bonded with an etch-and-rinse adhesive system and filled with resin composite. The shear bond strength assessment was carried out using a Universal Testing Machine (UTM) with a cross-head speed of 0.5 mm/minute. Confocal laser scanning microscopy (CLSM) with a wavelength of 560 nm and a lens magnification of 40x was used to analyze the resin tag penetration. Data were analyzed by one way ANOVA and t-test. Results: There was a significant difference in resin tag penetration depth and shear bond strength between applying 10% and 35% GT extract (p < 0.05). The 35% GT extract group resulted in a significantly longer resin tag penetration than the 10% GT extract group. Conclusions: The application of 35% GT extract is more effective than 10% GT extract as an antioxidant for increasing the shear bond strength of composite resin after internal bleaching.

The Effect of Milk Thistle, Green Tea, and Cinnamon Beverages on Liver Enzymes of Operating Room Anesthesia Personnel

Background: Millions of health workers in operating rooms worldwide are exposed to inhaled anesthetics. However, the effects of continuous exposure to inhalational anesthetics are still controversial in many studies. Objectives: The present study investigated the effects of milk thistle, green tea, and cinnamon consumption on liver enzymes in operating room personnel. Methods: In this study, we investigated the effects of milk thistle tea, green tea, and cinnamon tea on liver enzymes in operating room staff in a controlled, double-blind study from 2019 to 2020. In two parallel groups, 62 subjects were randomly assigned to ingest the beverages the teas. Milk thistle, green tea, and cinnamon were taken daily for four weeks. During the intervention, all participants were educated about the importance of a balanced diet and physical activity. Results: The milk thistle, green tea, and cinnamon groups showed a significant statistical difference in reduced levels of AST, ALT, ALP, ALB, GGT, bilirubin, and ESR after four weeks (P value &lt; 0.001). Conclusions: The results of this study demonstrated that ingesting green tea and cinnamon reduced liver enzymes in surgical personnel. Among the extracts, milk thistle had a greater effect on liver enzymes than the other two extracts. It can be concluded that the prescribed milk thistle extract can be considered a potential intervention to improve liver enzyme levels in surgical personnel to reduce the adverse effects of anesthetics.

Staining ability of herbal tea preparations on a nano-filled composite restorative material - an in-vitro study.

Background: Discoloration of tooth-colored restorations due to various factors is one of the principal causes behind the failure of aesthetics. There has been an surge in the consumption of herbal beverages in recent times and the dietary factors play a potential role in the discoloration tooth-coloured restorations. This study was done to juxtapose the staining ability of green tea (GT), moringa tea (MT), and hibiscus tea (HT) on a nano-filled composite restorative material. Methods: The study was conducted in-vitro on composite samples prepared using moulds. 112 discs were prepared from Filtek TM Z350XT composite using a brass mould lined with mylar strips. Samples were divided into GT, MT, HT, and artificial saliva (AS) groups and immersed in freshly prepared beverages for 15 minutes each day for 45 days. Digital reflectance spectrophotometer was utilized to record color at baseline, 30, and 45 days. Repeated-measures ANOVA with a post-hoc Bonferroni test was used to compare groups within each group. ANOVA with a post-hoc Games Howell test was used to compare mean differences in ΔE among the groups. Results: Maximum discoloration was observed in the GT, followed by HT and MT, with the least being in the AS group at the end of 30 and 45 days (P<0.001 and P<0.001) respectively. Conclusions: The universal nano-filled composite material showed clinically detectable discoloration when exposed to Green Tea, Hibiscus Tea, and Moringa Tea which increased with time. Herbal beverages have the potential to cause discoloration of the composite resin which is often the choice of material for anterior aesthetic restorations.

Effect of green tea extract antioxidant on dentin shear bond strength and resin-tag penetration depth after non-vital bleaching

Background: 35% Hydrogen peroxide (H2O2) as an active material for internal bleaching can produce free radicals that can affect resin tag penetration into the dentinal tubules. Application of 10% and 35% green tea (GT) extract as an antioxidant after 2 minutes are expected to remove free radical residues and increase dentin shear bond strength and resin tags penetration depth after non-vital bleaching. Methods: 30 extracted healthy human premolars were cut horizontally 2 mm from the Cemento Enamel Junction margin to the crown part, then cut in a mesio-distal direction into two parts. The specimens were divided into five groups: normal dentin, post bleaching dentin, delayed 2 weeks, 10% GT, and 35% GT group. Non-vital walking bleach with 35% H2O2 gel was done to all groups except control group. Soon after, 10% and 35% GT extract gel were applied on dentin for 2 minutes, then the specimens were rinsed-off with aquabidest for 2 minutes and dried. All specimens were etched and bonded with an etch-and-rinse adhesive system and filled with resin composite. The shear bond strength assessment was carried out using a Universal Testing Machine (UTM) with a cross-head speed of 0.5 mm/minute. Confocal laser scanning microscopy (CLSM) with a wavelength of 560 nm and a lens magnification of 40x was used to analyze the resin tag penetration. Data were analyzed by one way ANOVA and t-test. Results: There was a significant difference in resin tag penetration depth and shear bond strength between applying 10% and 35% GT extract (p &lt; 0.05). The 35% GT extract group resulted in a significantly longer resin tag penetration than the 10% GT extract group. Conclusions: The application of 35% GT extract is more effective than 10% GT extract as an antioxidant for increasing the shear bond strength of composite resin after internal bleaching.

Evaluating the Efficacy of Green Tea and Chlorhexidine Mouthwashes in Relieving Post-extraction Complications like Pain and Hemorrhage

This cross-sectional observational study aimed to evaluate the effectiveness of green tea and chlorhexidine mouthwashes in reducing post-extraction complications such as pain and bleeding. The studied sample consisted of 80 people with an average age of 43.67 (±4.78) years. Tooth extraction is shown to all participants. After the tooth extraction, the green tea group was advised to bite the pictures of the gauge into the green tea, take a bite, and rinse their mouths with green tea mouthwash the next day. Subjects with another group bite soaked in chlorhexidine saline solution after tooth extraction and chlorhexidine mouthwash. Operation time, hemostasis time, VAS pain after tooth extraction and total number of analgesics were recorded. Descriptive statistics were calculated and chi-square t-tests and independent samples were performed using SPSS 22. The results showed that there was no significant difference in age, sex, and time of surgery between the two groups. The mean VAS was significantly lower in the green tea group compared to the chlorhexidine group. In addition, the green tea group also showed a shorter time for complete hemostasis and less analgesic consumption than the chlorhexidine group. It can be concluded that green tea is significantly effective in reducing the time of complete hemostasis and pain after tooth extraction. Thus, by conducting additional studies, green tea can be found to be therapeutically useful for the treatment of post-extraction bleeding and pain.

Evaluation of the effect of green tea extract on postoperative pain management following surgical removal of impacted mandibular third molar.

Pain following surgical removal of impacted molars has remained a principal concern among practitioners. Since green tea has anti-inflammatory and anti-bacterial properties, the current study aimed to evaluate the efficacy of green tea extract local application in controlling postoperative pain following surgical extraction of the impacted mandibular third molar teeth. In a double-blinded randomized controlled trial study with a split-mouth design, 32 patients underwent bilateral removal of impacted third molars in a 2-month time interval; afterward, the sterile gauzes impregnated with green tea extract and saline were applied randomly to the surgical sites. Postoperative pain was evaluated 6, 12, 24, and 48 h after surgery using a questionnaire based on the Visual Analog Scale (VAS) and the number of analgesics used after surgery. Data were subjected to exact and Chi-square tests with the significance level set at 0.05. There was a decrease in the mean scores of the VAS and the mean number of analgesic consumptions in the first 2 days after surgery. Chi-square test results showed a significant reduction in the VAS scores after applying the green tea extract only 6 and 12 h after surgery (P < 0.05). Moreover, the number of analgesic consumptions was significantly lower in the green tea group compared to the control group. Green tea extract may be an appropriate and safe choice for postoperative pain control after surgical extraction of the impacted mandibular third molar teeth.

A randomized, double-blinded study evaluating effect of matcha green tea on human fecal microbiota.

Matcha green tea is made from powdered green tea leaves. Unlike regular green tea, Matcha green tea is believed to exert beneficial effects on the gut microbiota, as it is richer in nutrients such as tea catechins and insoluble dietary fiber. In the present study, we aimed to investigate the effects of consumption of Matcha green tea on the gut microbiota. Human participants were randomly assigned to a placebo (n = 16) or a Matcha green tea (n = 17) drink group and asked to drink the treatments for two weeks. Feces were collected from the participants pre- and post-treatment and fecal microbiota composition was analyzed by 16S rRNA metagenomic sequencing. The beta-diversity of microbial composition significantly (p<0.05) changed in MGT group but not in placebo group. In addition, the number of unique bacterial genera significantly (p<0.05) changed in the Matcha green tea group was 30, while it was only 3 in the Placebo group. Increase and decrease in abundances of Coprococcus and Fusobacterium, respectively, in the gut microbiota of Matcha green tea group, conferred potential health benefits to the host. The present study was registered in the UMIN Clinical Trial Registry (UMIN000043857).

Staining ability of herbal tea preparations on a nano-filled composite restorative material – an in-vitro study

Background: Discoloration of tooth-colored restorations due to various factors is one of the principal causes behind the failure of aesthetics. There has been an surge in the consumption of herbal beverages in recent times and the dietary factors play a potential role in the discoloration tooth-coloured restorations. This study was done to juxtapose the staining ability of green tea (GT), moringa tea (MT), and hibiscus tea (HT) on a nano-filled composite restorative material. Methods: The study was conducted in-vitro on composite samples prepared using moulds. 112 discs were prepared from FiltekTM Z350XT composite using a brass mould lined with mylar strips. Samples were divided into GT, MT, HT, and artificial saliva (AS) groups and immersed in freshly prepared beverages for 15 minutes each day for 45 days. Digital reflectance spectrophotometer was utilized to record color at baseline, 30, and 45 days. Repeated-measures ANOVA with a post-hoc Bonferroni test was used to compare groups within each group. ANOVA with a post-hoc Games Howell test was used to compare mean differences in ΔE among the groups. Results: Maximum discoloration was observed in the GT, followed by HT and MT, with the least being in the AS group at the end of 30 and 45 days (P&lt;0.001 and P&lt;0.001) respectively. Conclusions: The universal nano-filled composite material showed clinically detectable discoloration when exposed to Green Tea, Hibiscus Tea, and Moringa Tea which increased with time. Herbal beverages have the potential to cause discoloration of the composite resin which is often the choice of material for anterior aesthetic restorations.

Curative effect of zinc-selenium tea on rat's cardiotoxicity induced by long-term exposure to nonylphenol.

This study aimed to explore whether zinc-selenium tea has an curative effect on the cardiotoxicity induced by nonylphenol (NP), and to compare the effect of zinc-selenium tea and green tea. After drinking of zinc-selenium tea or green tea, compared with the control group, the left ventricular anterior wall became thinner, and the left ventricular end-diastolic diameter increased, the anterior wall of the left ventricle became thin at the end of diastole in the NP group. The serum myocardial enzymes aspartate aminotransferase, creatine kinase, creatine kinase isoenzyme, lactate dehydrogenase, and α-hydroxybutyrate dehydrogenase in the NP group were significantly increased, and the serum myocardial enzymes were significantly decreased after the intervention of zinc-selenium tea. Proteins and mRNA expressions of Collagen I and Collagen III in the tea groups were lower than those in the NP group. In the green tea and zinc-selenium tea intervention groups, the disorder and degree of myocardial fiber were alleviated to varying degrees. The disturbance, breakage, and inflammatory cell infiltration of myocardial fibers in zinc-selenium tea and green tea groups were less than that of NP group. After tea intervention, collagen I and collagen III in the myocardium decreased. The intervention effect of zinc-selenium tea was better than that of green tea. Zinc-selenium tea and green tea could interfere with the cardiotoxicity indued by NP, which would alleviate the myocardial fibrosis by reducing expressions of collagen I and collagen III. Moreover, the curative effect of zinc-selenium tea was better than that of green tea.

Potential role of tea drinking in preventing hyperuricaemia in rats: biochemical and molecular evidence

BackgroundLifestyle and diet play a significant role in hyperuricaemia. Accumulating evidence indicates that tea consumption is associated with hyperuricaemia and gout. However, diverse compounds in different types of tea make it quite difficult to determine the relevant molecular mechanism. Here, we compared the effects of six types of tea on hyperuricaemia induced by potassium oxonate (PO) and hypoxanthine in rats and investigated the possible underlying mechanisms.MethodsRats were randomly assigned to ten groups: the control, hyperuricaemia model, benzbromarone positive control, traditional Chinese medicine Simiao San positive control, green tea, yellow tea, black tea, white tea, red tea, and cyan tea treatment groups. After 21 days, uric acid (UA), xanthine oxidase (XOD), alanine aminotransferase (ALT),blood urea nitrogen (BUN), and creatinine (CRE) were assessed. Serum levels of interleukin-1β (IL-1β) were measured with an enzyme-linked immunosorbent assay. Haematoxylin–eosin staining and immunohistochemistry were used to assess liver and kidney injury.ResultsThe levels of UA, CRE, and BUN in the treatment group were decreased to varying degrees. There was a significant reduction in UA, CRE, and BUN levels for yellow tea compared to the positive control drugs. Yellow tea suppressed XOD activity and alleviated hepatic and kidney injury. Network pharmacology and untargeted metabolomics indicated that ten yellow tea bioactive ingredients and 35 targets were responsible for preventing hyperuricaemia, which was mediated by 94 signalling pathways, including IL-1β and TNF.ConclusionThese findings indicate that green tea cannot reduce the serum uric acid level of hyperuricaemic rats. Yellow tea can significantly improve hyperuricaemia by regulating the inflammatory response, autophagy, and apoptosis. This study provides a potential candidate for the treatment of hyperuricaemia and a basis for selecting therapeutic tea for patients with hyperuricaemia.

THE EFFECT OF GREEN TEA AND BLACK TEA IN CHEESE TEA DRINKS ON BODY WEIGHT AND DIABETES MELLITUS RISK IN MALE SWISS WEBSTER MICE

Cheese tea contains two main ingredients, tea, and dairy products. Green tea, black tea, and dairy products in the cheese tea have been shown to have beneficial effects on both body weight and blood glucose. However, there is no evidence that this benefit also applies to cheese tea. Moreover, cheese tea drinks which are sold in the market may be added with sugar to enhance flavor. This study aims to identify the effect of green tea and black tea in cheese tea on body weight and the risk of diabetes mellitus. The research was conducted with experiments on 32 male Swiss Webster mice which were divided into eight groups, namely the negative control (water), positive control (dextrose), and treatment group consisting of cheese green tea or cheese black tea groups with different compositions of sugar. The test drinks were administered once a day orally for 21 days. The results of this study showed that cheese green tea or cheese black tea affected blood glucose, but not body weight. Consumption of normal sugar cheese black tea and half sugar cheese black tea showed a significant increase in blood glucose compared to negative control, so there is a risk of developing diabetes mellitus. Meanwhile, consumption of unsweetened cheese tea and half-sugar cheese green tea did not increase blood glucose levels significantly compared to negative control. In conclusion, consumption of cheese tea with green tea shows a better effect on blood glucose.

Green Tea May Reduce Dental Caries and Erosion: A Systematic Review

Background: In recent years, the use of mouthwashes containing green tea (GT) extract has been reported to prevent tooth decay. In laboratory studies, GT has been shown to be effective in controlling dental plaque and erosion. The aim of this review study was to evaluate the effectiveness of GT extract in controlling tooth decay and erosion in randomized clinical trials. Methods: By searching related keywords in the Scopus, PubMed, and WOS (Web of Science) databases, as well as searching for related studies in the Google Scholar database randomized clinical trial ( RCT) studies published in English by the end of 2019 were extracted. Then, eligible studies were carefully reviewed and the required data were extracted. Results: A total of 12 eligible studies were included in the study. The inclusion criteria of the study were human RCT studies, English language, and GT intervention. The exclusion criteria of the study were lack of negative (placebo) or positive control group, studies examining the effect of GT derivatives, oral diseases such as periodontal disease, people undergoing orthodontic treatment, use of antibiotics at least two weeks before the study, incomplete methodology, defects in the results, and lack of access to the full text of articles. The number of subjects was 246 in the GT group, 157 in the placebo group, and 132 in the positive control group (sodium fluoride, chlorhexidine, neem extract, and probiotic). Eleven studies used GT mouthwash and one study used toothpaste containing GT extract. In studies with placebo, GT showed a significantly better effect on dental plaque, oral pH, modulation of dental erosion, and reduction of the number salivary S. mutans and lactobacilli colonies. Additionally, GT had a similar and comparable effect to positive control groups in modulating the above-mentioned indices. Conclusion: GT extract can show anti-cariogenic and anti-erosive effects. Larger randomized clinical trials are needed to support our findings.

Evaluation effect of chlorhexidine and green tea mouthwash on saliva pH and plaque index

Aims: Applying mouthwash has an important role in reducing caries when compared to other prevention methods. The purpose of this study is to compare saliva pH and plaque index before and after using chlorhexidine mouthwash and a mouthwash with green tea extract. Materials and Methods: Forty dental students were randomly assigned to two groups (chlorhexidine and green tea mouthwash). A week before research getting started and during that, the students were asked to use normal diet and Bass brushing method. Salivary pH and plaque index of the participants were measured before, 1 week, and also 2 weeks after the use of mouth washes. Then, the data were analyzed based on Friedman, Mann–Whitney, and repeated-measures ANOVA tests. Results: The mean pH was significantly different in the three times of 1 week prior, during, and 2 week after the treatment for the green tea group (P = 0.01). However, there was no significant difference in the chlorhexidine group (P = 0.211). The mean of new plaque in both chlorhexidine green tea groups was significant (P < 0.001). The mean of plaque formation at <48 h in chlorhexidine and in green tea was both significant (P < 0.001). Conclusion: The effect of chlorhexidine mouthwash and green tea on salivary pH and plaque index was the same in a week. However, the effect of green tea was more than that of chlorhexidine in a 3-week application.

Ergogenic Effects of Green Tea Combined with Isolated Soy Protein on Increasing Muscle Mass and Exercise Performance in Resistance-Trained Mice.

It is well known that supplementation with high protein after exercise can effectively promote muscle synthesis and repair, while green tea is rich in catechins that have antioxidant effects. We aimed to explore the effects of green tea combined with isolated soy protein on increase muscle mass in resistance-trained mice. A total of 32 male ICR mice (8-weeks old) were divided into four groups (n = 8/group), sedentary control group (SC), isolated soy protein with green tea group (ISPG), resistance training group (RT), isolated soy protein and green tea combine with resistance training group (ISPG + RT). All mice received control or ISPG by oral gavage for four consecutive weeks. Forelimb grip and exhaustive swimming time were used for exercise performance evaluation. In biochemical profile, we analyzed lactate, ammonia, blood urea nitrogen (BUN), and glucose and muscle damage index creatine kinase (CK) after exercise as biochemical parameters of exercise fatigue. The grip strength, muscular endurance, and exhaustive swimming time of the ISPG + RT group were significantly increased than other groups (p < 0.05), and also significantly decreased in serum lactate and ammonia levels (p < 0.05, respectively). The ISP + RT group was not only increased in quadriceps weight, (p < 0.05) but also decreased EFP (p < 0.05). We recommend using a 4-week supplementation with ISPG, combined with RT, to increase muscle mass, exercise performance, glycogen storage, and reduce fatigue biochemical parameters after exercise. The benefits of long-term supplementation or application to human supplementation can be further explored in the future.

Hypolipidemic Effect and Liver Protection of Irpex lacteus Fermented Tea in Vivo

To study the effect of Irpex lacteus fermented tea on blood lipids and liver in mouse, 60 male KM mice were established hyperlipidemia model by high-fat diet induction, and then were randomly divided into six groups: Model group, simvastatin positive control group(10 mg/kg), green tea group(400 mg/kg) and high-(400 mg/kg), medium-(200 mg/kg), and low-(100 mg/kg) -dose Irpex lacteus fermented tea groups. And another 10 male KM mice were set up blank control group. The blank control group was given basic feeds, and the remaining groups were fed with high-fat feeds and gavage corresponding drugs. After 35 days, the body weight, liver weight and liver coefficient of each group were calculated. Serum total cholesterol(TC), triglyceride(TG), high-density lipoprotein cholesterol(HDL-C), low-density lipoprotein cholesterol(LDL-C), aspartate aminotransferase(AST), alanine aminotransferase(ALT), alkaline phosphatase(ALP), superoxide dismutase(SOD), malondialdehyde(MDA) and glutathion peroxide(GSH) levels were detected, and morphological changes(HE) and liver fat particles(oil red O) in the liver of mice were observed. The results showed that high-(400 mg/kg) -dose Irpex lacteus fermented tea group could significantly reduce the levels of TC, LDL-C, AST, ALT, ALP and liver coefficient(P<0.05 or P<0.01), these indicators levels were close to the simvastatin group. High-(400 mg/kg) -dose Irpex lacteus fermented tea group significantly reduced TG level(P<0.01), and with the blank control group TG level, and increased HDL-C levels(P<0.01) in hyperlipidemic mice, the level of HDL-C was close to simvastatin group. It also could significantly reduce MDA content in liver and hyperlipidemia mice below simvastatin group, and increase SOD and GSH activity, which were close to blank control group and simvastatin group, respectively(P<0.05), improve the degree of fatty liver histopathology, and reduce liver fat particles. These findings indicated that the high-(400 mg/kg) -dose Irpex lacteus fermented tea group had hypolipidemic, improved the fatty liver disease and hepatoprotective effects by regulating oxidative stress in hyperlipidemic mice. This study would provide a theoretical basis for the development and utilization of the Irpex lacteus fermented tea as functional tea with anti-oxidation, lowering blood lipid and improving fatty liver.