Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Catechins, a class of polyphenolic compounds primarily found in green tea, have been studied for their potential role in supporting oral health, particularly in the management of gingivitis. The scientific justification for their use stems from their well-documented antimicrobial, anti-inflammatory, and antioxidant properties. Several in vitro and clinical studies have demonstrated that catechins, especially epigallocatechin gallate (EGCG), can inhibit the growth of periodontopathic bacteria such as Porphyromonas gingivalis and Streptococcus mutans, both of which are implicated in the pathogenesis of gingivitis. Furthermore, catechins have been shown to reduce inflammatory cytokine production and decrease oxidative stress in gingival tissues.

Clinical studies have evaluated green tea catechin-containing mouthwashes and topical gels, reporting improvements in gingival index scores, reduction in bleeding on probing, and decreases in plaque accumulation compared to control groups. However, while these results are promising, the evidence is not yet robust enough to warrant a strong recommendation; most studies feature small sample sizes, short durations, or lack rigorous controls. Nonetheless, the existing body of evidence suggests moderate scientific support for the adjunctive use of catechins in gingivitis prevention and treatment, especially as a supplement to standard oral hygiene practices.

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