Journal of Nutritional Science and Vitaminology
Online ISSN : 1881-7742
Print ISSN : 0301-4800
Regular Paper
Effect of Green Tea on Volatile Sulfur Compounds in Mouth Air
Parth LODHIAKen YAEGAKIAli KHAKBAZNEJADToshio IMAITsutomu SATOTomoko TANAKATakatoshi MURATATakeshi KAMODA
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2008 Volume 54 Issue 1 Pages 89-94

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Abstract

Many food products are claimed to be effective in controlling halitosis. Halitosis is caused mainly by volatile sulfur compounds (VSCs) such as H2S and CH3SH produced in the oral cavity. Oral microorganisms degrade proteinaceous substrates to cysteine and methionine, which are then converted to VSCs. Most treatments for halitosis focus on controlling the number of microorganisms in the oral cavity. Since tea polyphenols have been shown to have antimicrobial and deodorant effects, we have investigated whether green tea powder reduces VSCs in mouth air, and compared its effectiveness with that of other foods which are claimed to control halitosis. Immediately after administrating the products, green tea showed the largest reduction in concentration of both H2S and CH3SH gases, especially CH3SH which also demonstrated a better correlation with odor strength than H2S; however, no reduction was observed at 1, 2 and 3 h after administration. Chewing gum, mints and parsley-seed oil product did not reduce the concentration of VSCs in mouth air at any time. Toothpaste, mints and green tea strongly inhibited VSCs production in a saliva-putrefaction system, but chewing gum and parsley-seed oil product could not inhibit saliva putrefaction. Toothpaste and green tea also demonstrated strong deodorant activities in vitro, but no significant deodorant activity of mints, chewing gum or parsley-seed oil product were observed. We concluded that green tea was very effective in reducing oral malodor temporarily because of its disinfectant and deodorant activities, whereas other foods were not effective.

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© 2008 by the Center for Academic Publications Japan
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