Effect of green tea (Camellia sinensis) on the level of the salivary Total Antioxidant Capacity (TAC) in a sample of periodontal patients

Document Type : Original Article

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National center fir raduation research NCRRT

Abstract

This study was designed to investigate whether the green tea intake will affect the salivary antioxidant level in a sample of periodontal patients . The study was carried out on a sample of male periodontal patients with age ranging from 25- 45 years. The subjects were divided to 3groups; Group A: which include Thirty subjects with no clinical and/or radiographic,Group B: Thirty subjects diagnosed of periodontitis who had no history of green tea intake or any antioxidants for at least 3 months and Group C: Thirty subjects of group B after green tea intake three times daily.The level of salivary antioxidants was measured for both study and control groups via estimation of Total salivary antioxidant capacity (TAC). The results of this study showed significant decrease in the level total antioxidant capacity (TAC) in group B groups compared to that of group A .On the other hand, significant increase in the level total antioxidant capacity (TAC) of group C compared to both group According to this study, we could conclude that green tea consumption may prove to be a promising adjunctive prophylactic and therapeutic modality in reducing oxidative damage in saliva of periodontal patient

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