Effect of supplementation of soft drinks with green tea extract on their erosive potential against dentine

Objective: To determine the effect of seven different beverages on tooth enamel. Material and Methods: Human teeth samples were immersed in each beverage (Pepsi, Red Bull, Orange juice, Apple juice, Lemon juice, Coffee and Green tea). Specimens were divided into seven groups by beverage type (n = 5 per group). Weight of the enamel was measured before and after immersion in different beverages daily for at periodic intervals of 24hrs, 7 days, 15 days and 30 days. The data were recorded after weighing the teeth at each time. The beverages were replaced daily. Anova and Tukey post hoc test was performed to compare the differences in percent weight loss. The significance level was set at 5%. Results: There was change in the mean percent weight loss amongst the different beverages with orange juice showing a high reduction in comparison to green tea and coffee. The mean weight reduction of orange juice was by 21% followed by Red Bull (13%), Pepsi (11%), Lemon juice (16%), Apple juice (16%), coffee (3%) and green tea (3%). Conclusion: This study shows that different beverages have erosive potential on teeth depending on the duration of the exposure.

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“…Green tea has been suggested to supplement the carbonated soft drinks in order to reduce the erosive potential of these drinks [26].…”

Section: Discussionmentioning

confidence: 99%

“…It has been shown that green tea supplementation with soft drink can reduce erosive potential against dentin, but the difference was significant only for Coca-Cola [26]. Reduction and prevention of enamel loss was proven associated to extended exposure time to calcium fortified 100 percent juices [27].…”

Section: Introductionmentioning

confidence: 99%

Effect of Fruit Juices and Other Beverages on Loss of Tooth Structure

Mathew

Luke

Walia

et al. 2018

Pesqui. bras. odontopediatria clín. integr.

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“…Recently, additives derived from natural resources have gained more popularity as safer alternatives (e.g. CPP-ACP, green tea extract, ovalbumin, etc) [15][16][17][18] . In this view, the use of POs-Ca, which is derived from potato, bears an advantage in comparison to chemical food additives, and appears to be a practical means of formulating beverages with reduced dental erosivity for consumption by the public.…”

Section: Discussionmentioning

confidence: 99%

“…Current interest in prevention of dental erosion has led to an increasing attention to the ways in which erosive products might be potentially modified. Several methods are known for reducing the erosive potential of soft drink; such as adding calcium, phosphate, and some new additives derived from natural resources 8,[14][15][16][17][18] . The most common methods are increasing the pH by adding calcium-and/or phosphate-containing salts 8,14) .…”

Section: Introductionmentioning

confidence: 99%

Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium

et al. 2013

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This study aimed to evaluate effectiveness of Phosphoryl-Oligosaccharides of Calcium (POs-Ca) added to apple juice on enamel erosion. Five juices were prepared by adding 0%, 0.5%, 1%, 1.5% or 2% POs-Ca to commercial apple juice, and subjected to Visual Analogue Scale (VAS) taste evaluation and pH and calcium/inorganic-phosphates analyses. To evaluate erosion, polished bovine enamel blocks were immersed in each juice for 5 or 60 min (n=20). Enamel surface loss (SL) and roughness (Ra) were also analyzed. VAS indicated acceptable taste for juices containing up to 1% POs-Ca. POs-Ca addition resulted in increased pH (3.61-3.88), calcium (0.95-25.10 mM), and inorganic-phosphate (1.77-20.44 mM). After 5 min, 0% juice resulted in significant erosion (p<0.05). However even after 60 min, no significant increase was found in Ra and SL compared to water (control) for 1.5-2% juices (p>0.05). Addition of 1-1.5% POs-Ca could significantly reduce enamel erosion by apple juice maintaining an acceptable taste.

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“…Another approach to reduce the dentin erosion is the addition of green tea extract containing epigallocatechin-3-gallate (ECGG), a polyphenol that inhibits matrix metalloproteinases (MMP-2 and MMP-9) [9]. The inhibition of MMPs is known to reduce the enzymatic degradation of the organic matrix of demineralized dentin [10,11].…”

Section: Introductionmentioning

confidence: 99%

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

et al. 2013

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OBJECTIVE: The objective of this in vitro study was to investigate the effect of viscositymodified soft acidic drinks on enamel erosion. MATERIALS AND METHODS: A total of 108 bovine enamel samples ( = 3 mm) were embedded in acrylic resin and allocated into six groups (n = 18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm(2)/s, which was adjusted by adding hydroxypropyl cellulose. All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3 ml/min. Each specimen was eroded for 10 min at 20°C. Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t tests and one-way ANOVAs (p < 0.05). RESULTS: Enamel loss was significantly higher for the regular (Coca-Cola, 5.60 ± 1.04 m; Sprite, 5.49 ± 0.94 m; orange juice, 1.35 ± 0.4 m) than for the viscosity-modified drinks (Coca-Cola, 4.90 ± 0.34 m; Sprite, 4.46 ± 0.39 m; orange juice, 1.10 ± 0.22 m). CONCLUSION: For both regular and viscosity-modified forms, Coca-Cola and Sprite caused higher enamel loss than orange juice. Increasing the viscosity of acidic soft drinks to 5 mm(2)/s reduced enamel erosion by 12.6-18.7 %. CLINICAL RELEVANCE: The erosive potential of soft acidic drinks is not only dependent on various chemical properties but also on the viscosity of the acidic solution and can be reduced by viscosity modification. ABSTRACTObjective The objective of this in vitro study was to investigate the effect of viscosity-modified soft acidic drinks on enamel erosion. Materials and Methods A total of 108 bovine enamel samples (∅=3 mm) were embedded in acrylic resin and allocated to 6 groups (n=18). Soft acidic drinks (orange juice, Coca-Cola, Sprite) were used both in their regular forms and at a kinetic viscositiy of 5 mm 2 /s, which was adjusted by adding hydroxypropyl cellulose (HPC). All solutions were pumped over the enamel surface from a reservoir with a drop rate of 3ml/min. Each specimen was eroded for 10 min at 20°C.Erosion of enamel surfaces was measured using profilometry. Data were analyzed using independent t-tests and one-way ANOVAs (p<0.05). Results

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Effect of supplementation of soft drinks with green tea extract on their erosive potential against dentine

Cited by 44 publications

References 29 publications

Effect of Fruit Juices and Other Beverages on Loss of Tooth Structure

Effect of Fruit Juices and Other Beverages on Loss of Tooth Structure

Development and evaluation of a low-erosive apple juice drink with Phosphoryl-Oligosaccharides of Calcium

In vitro evaluation of the erosive potential of viscosity-modified soft acidic drinks on enamel

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