Effect of concentration and brewing time on the antimicrobial activity of Camellia sinensis (green tea) against oral bacteria

@article{Grover2017EffectOC,
  title={Effect of concentration and brewing time on the antimicrobial activity of Camellia sinensis (green tea) against oral bacteria},
  author={H. Grover and H. Deswal and V. Hans and L. Devi},
  journal={Saudi Journal of Oral Sciences},
  year={2017},
  volume={4},
  pages={18 - 21}
}
  • H. Grover, H. Deswal, +1 author L. Devi
  • Published 2017
  • Chemistry
  • Saudi Journal of Oral Sciences
  • Background and Aim: Green tea, a rich source of flavonoids, has tremendous oral health potential. This study evaluates the effect of brewing green tea at varying concentrations and duration on its antimicrobial activity against oral bacteria. Materials and Methods: Green tea was brewed in 15 concentration and time combinations. Paper disc diffusion test was carried out with these infusions on Tryptic Soy Agar plates inoculated with oral bacteria. Zone of inhibition after 72 h of incubation at… CONTINUE READING
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