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Clinical and Salivary Antioxidant Effects of Matcha Tea in Patients with Gingivitis: A Randomized Controlled Trial
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Introduction

Gingivitis, the initial stage of periodontal disease, is characterised by inflammation driven by dental biofilm and associated with oxidative stress. Matcha tea, a powdered green tea rich in antioxidants, has shown potential health benefits. This study aimed to investigate the effect of Matcha tea consumption on clinical periodontal parameters and salivary antioxidant levels in patients with gingivitis.

Methods

A randomised controlled clinical trial was conducted with 41 participants diagnosed with gingivitis. Participants were randomly allocated to a Matcha tea group (n=21) who consumed two cups of Matcha tea daily for 30 days, or a control group (n=20) who received standard oral hygiene instructions. Primary outcomes were clinical periodontal parameters (Plaque Index [PI], Bleeding on Probing percentage [BOP%], Gingival Index [GI]), and secondary outcomes were salivary levels of Malondialdehyde (MDA), Superoxide Dismutase (SOD), and Glutathione Peroxidase 1 (GPX1), assessed at baseline and after 30 days.

Results

Both groups showed significant within-group improvements in PI, BOP%, and GI at the 30-day follow-up (p<0.01). However, there were no statistically significant differences in these clinical parameters between the Matcha tea and control groups at the endpoint. The Matcha tea group exhibited a significant reduction in salivary MDA levels (p=0.002) and significantly higher salivary SOD (p=0.047) and GPX1 (p=0.027) levels compared to the control group at the 30-day follow-up.

Discussion

The biochemical improvements are attributed to Matcha's potent antioxidants, which favorably modulate the oral redox balance. The lack of superior clinical outcomes suggests that the profound effect of mechanical plaque control may have overshadowed any adjunctive benefits from Matcha within the 30-day trial. This highlights a potential disconnect between systemic antioxidant modulation and localised clinical changes in gingivitis management.

Conclusion

Daily consumption of Matcha tea for one month favorably modulated salivary antioxidant biomarkers in patients with gingivitis, reducing lipid peroxidation and increasing antioxidant enzyme levels. However, these biochemical changes did not translate into statistically significant differences in clinical periodontal parameters beyond standard oral hygiene within this study's timeframe.

Clinical Trial Registration Number

NCT06912958

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Publication Date
Mon Jul 01 2024
Journal Name
Journal Of The Faculty Of Medicine Baghdad
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Euphrates Journal Of Agricultural Science
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Publication Date
Tue Sep 15 2020
Journal Name
Journal Of Baghdad College Of Dentistry
Salivary mucoepidermoid carcinoma, auclair vs brandwein grading system: A histopathological comparative study
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Correlation study of obestatin and progranulin with liver function enzyme in Iraqi females patients with colorectal cancer
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EVALUATION OF ANTIOXIDANT ACTIVITY OF NOVEL ORGANOTIN COMPLEXES DERIVED FROM A NEWLY SYNTHESIZED LIGAND AND THEIR STRUCTURAL CHARACTERIZATION
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Synthesis and Characterization of Gelatin-G-Poly (Acryloyl Amide) Proflavine and Controlled Release Study
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Antioxidant properties of butylated phenol with oxadiazole and hydrazone moiety at <i>ortho</i> position supported by DFT study
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Publication Date
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Publication Date
Fri Nov 14 2025
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Antibacterial effect of cardamom and black tea aqueous extract on mutans streptococci in comparison to chlorhexidine (in vitro study)
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Background: Antimicrobial agents have been considered as having potential for the prevention of dental caries. This study aimed to test the effect of different concentrations of cardamom and black tea extracts on the sensitivity and growth of salivary mutans streptococci in comparison to chlorhexidine gluconate (0.2%) in vitro. Materials and methods: In this study. Mutans streptococci were isolated from saliva of 34 healthy people (aged between 22-40yrs). The bacteria was isolated, purifiedand diagnosed according to morphologicalcharacteristic and biochemical tests. Aqueous extracts of cardamom and black tea were prepared. Different concentrations of extracts were prepared and estimated in gm/ 100ml deionized water. The agar diffusion techn

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