| Dental techniques have improved greatly in the past few
years, but once teeth have been damaged by cavities they can never be
restored to their original condition. It is of the highest priority,
therefore, to prevent cavities from developing in the first place. By
the end of the 19th century, it had been determined that cartes are
caused by cariogenic bacteria. The cariogenic bacteria first produce
non-watersoluble glucan from sugar or other foods, and this glucan
adheres to the tooth enamel as hard plaque. Next, they feed on sugar to
generate acids such as lactic acid in the plaque. These acids then
dissolve the tooth enamel. That in brief is the mechanism of cavity
production. To prevent cavities it is necessary, then, to keep plaque
off the teeth by hrushing an important tool in good dental hygiene. But
according to experiments by Dr. Hattori(#15) green tea catechin can
suppress the process (glucosyl transferase) by which cariogenic bacteria
create glucan. Other
experiments by Dr. Sakanaka(#16) have verified that green tea catechin
can destroy cariogenic bacteria. That is, it is antibacterial. Clearly, then, green tea catechin
not only suppresses the formation of plaque by cariogenic bacteria but
also kills the bacteria themselves.
It has been known for some time that small amounts of fluorine can
strengthen teeth and help prevent cavities. For this reason, many cities
add fluorine to their drinking water. Green tea, however, contains
natural fluorine and is thought to help prevent cavities. That may
explain those reports that show a reduction in cavities among grade
school children who drank green tea after lunch.
Halitosis or bad breath embarrasses many people. It is caused by a
number of bacteria that flourish in the mouth. Green tea can also kill
other oral bacteria besides those causing cartes. It has, therefore,
some ability to prevent bad breath by destroying the cause of bad
breath. Why not enjoy gleaming white teeth and a fresh breath by
drinking green tea?
(#15) M. Hattori et al., Chem. Pharm.. Bull., 38, 717 (1990).
(#16) S. Sakanaka et al.. Agric. Biol. Chem., 53, 2307 (1989).
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