2024Journal articleFree to read

Effect of Matcha Tea Versus Green Tea on Salivary pH and Flow Rate in High Caries Risk Patients: A Randomized Controlled Trial.

Hadier Mahmoud Ahmed Gad

Advanced Dental Journal

Abstract

Objectives: To evaluate the effect of Matcha Tea versus Green Tea on the salivary pH in high caries risk patients. Materials and methods: Total number of 24 high caries risk patients were randomized into two equal groups (n=12). Group 1 (intervention group) was given Matcha Tea and Group 2 (control group) was given Green Tea. Saliva samples were collected at baseline, immediately , after 5 minutes and after 10 minutes of administration. Salivary flow rate and pH were measured at different time intervals.Results: For salivary flow rate; Intergroup comparison between Matcha and Green Tea have shown no statistically significant difference at baseline. While immediately, after 5 and 10 minutes, there was statistically significant difference where Green Tea showed higher increase in salivary flow rate compared to Matcha Tea. Intragroup comparison within Matcha and Green tea have shown statistically significant difference between follow-up periods where flow rate showed an increase immediately and after 5 mins periods. Then a decline in salivary flow rate occurred after a 10 mins follow up period. For salivary pH; Intergroup comparison between Matcha and Green Tea have shown no statistically significant difference at baseline, immediately, after 5 and 10 minutes. Intragroup comparison within Matcha and Green Tea have shown statistically significant difference between follow-up where salivary pH showed an increase immediately followed by a slight decline after 5 and 10 mins periods. Conclusion: Matcha Tea is effective in increasing both salivary flow rate and salivary pH and can be used as a caries prevention means.

Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.

Study type

Randomized controlled trial

People were randomly assigned to matcha or a comparison.

Assigned automatically from the title, abstract and subject terms.

Topics

Skin, oral and dental Market, culture and sustainability

Matcha is a main subject here (named in the title).

Keywords and subject terms

matcha tea green tea salivary pH salivary flow rate high caries risk dental caries prevention tea consumption salivary secretion

Cite this study

Hadier Mahmoud Ahmed Gad. (2024). Effect of Matcha Tea Versus Green Tea on Salivary pH and Flow Rate in High Caries Risk Patients: A Randomized Controlled Trial. Advanced Dental Journal. https://doi.org/10.21608/adjc.2024.293859.1562

DOI: 10.21608/adjc.2024.293859.1562 · Cited by 1 (OpenAlex)

More on skin, oral and dental

2019Journal article

Characterisation of key odourants in Japanese green tea using gas chromatography-olfactometry and gas chromatography-mass spectrometry

Hui Ru Tan, Hazel Lau, Shao‐Quan Liu, et al. — LWT

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma. The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) were extracted separately by headspace solid-phase…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 101×

1985Journal article

Case-control study of urinary bladder cancer in metropolitan Nagoya.

Ohno Y, Aoki K, Obata K, et al. — National Cancer Institute monograph

We conducted a population-based case-control study of patients with bladder cancer and of controls drawn randomly from the general population of Metropolitan Nagoya and interviewed both groups. The incidence rates of bladder cancer were…

Randomized controlled trialCancerSkin, oral and dentalMarket, culture and sustainabilityCited 64×

2017Journal article

Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography-Olfactometry Techniques.

Baba R, Amano Y, Wada Y, et al. — Journal of agricultural and food chemistry

The odorants contributing to the characteristic aroma of matcha were investigated by analysis of the headspace samples and the volatile fractions prepared by a combination of solvent extraction and the SAFE techniques using three matcha…

Chemical / analyticalAroma, flavor and sensoryAuthenticity and analytical methodsSkin, oral and dentalCited 63×

2019Journal articleFree to read

Review of the Role of Fluid Dairy in Delivery of Polyphenolic Compounds in the Diet: Chocolate Milk, Coffee Beverages, Matcha Green Tea, and Beyond.

Bhagat AR, Delgado AM, Issaoui M, et al. — Journal of AOAC International

Dairy-based functional beverages have been a growing segment as consumer demands for health foods have shifted focus from simply enhancing lifespan to protecting health. Green tea is often limited in use because of poor bioavailability and…

ReviewCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 45×

Browse the whole library →