Diş Çürüğü ve Ağız Sağlığında Çayın Etkisi
Özet
Çay, tüm dünyada içme suyundan sonra tüketilen içeceklerin başında gelir ve içerdiği biyoaktif bileşenler sayesinde diş sağlığı üzerinde önemli etkileri bulunmaktadır. Ağız, diş ve insan sağlığında etkili olan bu biyoaktif maddeler arasında öne çıkan yapı, polifenollerdir. Polifenollerin arasında etkisiyle öne çıkan maddeler kateşinlerdir. Kateşinler arasında da öne çıkan yapılar epigallokateşin-3-gallat (EGCG) ve epikateşin-3-gallat (ECG)’tır. Yeşil çay, içerdiği EGCG gibi antiinflamatuar etkiye sahip güçlü antioksidanlarla diş çürüğü ve periodontal hastalıklar ve hatta ağız kanserlerinin önlenmesine katkıda bulunurken, siyah çay florür içeriği ile diş minesini güçlendirmektedir. Flor elementi, çay bitkisinin (Camellia sinensis) en fazla yapraklarında bulunur. Özellikle büyüme gelişme döneminde olan çocuklar ve hamile kadınlar yüksek dozda flor maruziyetinden korunmalıdır. Yüksek dozda alınılan flor beyinde nörotoksik etki yaparak bilişsel gelişimi olumsuz yönde etkiler. Ayrıca flor diş ve kemik gibi sert kalsifiye dokularda birikme eğilimi gösterir. Yüksek dozda flor alınımı dental florozise, ileri vakalarda ise iskeletsel florozis benzeri kronik flor toksisitesi gibi defekt ve hastalıklara sebep olabilir. Bununla birlikte, siyah çayın yüksek tanen içeriği diş renklenmesine ve sararmasına neden olabilir. Genel olarak çay az miktarda tüketildiğinde birçok yararlı etkiye sahip olsa da aşırı miktarda fazla tüketimi canlı sağlığı için zararlı olabileceği birçok hayvan çalışmalarında bildirilmiştir. Bu derleme, farklı çay türlerinin ağız, diş ve insan sağlığı üzerindeki olumlu ve olumsuz etkilerini inceleyerek, bu içeceğin ağız sağlığına olan faydalarını ve risklerini literatür eşliğinde değerlendirmektedir.
Tea is one of the most consumed beverages worldwide after drinking water and, due to its bioactive compounds, has significant effects on dental health. Among the bioactive substances that influence oral, dental, and overall human health, polyphenols stand out. Within the group of polyphenols, catechins are particularly notable for their effects. Among the catechins, the most prominent compounds are epigallocatechin-3-gallate (EGCG) and epicatechin-3-gallate (ECG). Green tea, with its strong antioxidants such as EGCG that possess anti-inflammatory properties, contributes to the prevention of dental caries, periodontal diseases, and even oral cancers. In contrast, black tea strengthens tooth enamel due to its fluoride content. The fluoride element is found most abundantly in the leaves of the tea plant (Camellia sinensis). Children in their growth and development stages and pregnant women should be protected from high doses of fluoride exposure. Excessive intake of fluoride can have neurotoxic effects on the brain, negatively affecting cognitive development. Additionally, fluoride tends to accumulate in hard calcified tissues such as teeth and bones. High levels of fluoride intake may lead to dental fluorosis and, in more severe cases, to chronic fluoride toxicity resembling skeletal fluorosis. Furthermore, the high tannin content in black tea may cause tooth discoloration and yellowing. Although tea, when consumed in small amounts, offers many health benefits, excessive consumption has been reported in numerous animal studies to be potentially harmful to living health. This review evaluates the positive and negative effects of different types of tea on oral, dental, and overall human health, examining both the benefits and risks of tea consumption on oral health in light of the current literature.
Referanslar
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Karak T, Bhagat RM. Trace elements in tea leaves, made tea and tea infusion: a review. Food Res Int. 2010;43:2234–2252. doi: 10.1016/j.foodres.2010.08.010.
Yıldız Telatar G. The effect of black tea consumption on oral health. Yeditepe Dental Journal. 2019;15(2):176–180. doi: 10.5505/yeditepe.2019.00922.
Kılıç O, Gündüz O, Aydın Eryılmaz G, Emir M. Çay tüketiminde tüketici davranışlarının belirlenmesi: Samsun ili örneği. HR U ZF. 2012;16:19–25.
Duke JA, Atchley AA. Proximate analysis. The Handbook of Plant Science in Agriculture. B.R. Christie (Ed.), Boca Raton, FL: CRC Press; 1984:307–320.
Kırzıoğlu Z, Kıvanç M, Gök B. Yeşil çayın oral biofilmin kaldırılmasına ve ağız sağlığına etkisi – derleme. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi. 2015;25(1). doi: 10.17567/dfd.11968.
Genç F. Türkiye’de Çay Üretimi ve Değişen Sosyal İlişkiler (Master’s thesis). Marmara Üniversitesi; 2010.
Aykaç G, Uzun MB, Özçelikay G. Tea In Every Aspect “Camellia sinensis”-Her Yönüyle Çay “Camellia sinensis”. Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi. 2013;4(1):1.
Cooper R. Green tea and theanine: Health benefits. International Journal of Food Sciences and Nutrition. 2012;63(SUPPL. 1):90–97. doi: 10.3109/09637486.2011.629180.
Graham HN. Green tea composition, consumption, and polyphenol chemistry. Prev Med. 1992;21:334–50.
Jalbani N, Kazi TG, Arain BM, Jamali MK, Afridi HI. Evaluation of total contents of Al, As, Ca, Cd, Fe, K, Mg, Ni, Pb, Zn and their fractions leached to the infusions of different tea samples. A multivariate study. Chem Speciat Bioavailab. 2007;19:163–173. doi: 10.3184/095422907X255884.
Alnaimat AS, Barciela-Alonso MC, Herbello-Hermelo P, Domínguez-González R, Bermejo-Barrera P. In vitro assessment of major and trace element bioaccessibility in tea samples. Talanta. 2021;225. doi: 10.1016/j.talanta.2021.122083.
Vyas D, Kumar S. Tea (Camellia sinensis (L.) O. Kuntze) clone with lower period of winter dormancy exhibits lesser cellular damage in response to low temperature. Plant Physiology and Biochemistry. 2005;43:383–388.
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Besler HT. Çay ve Sağlık İlişkisi. Sağlık Bakanlığı Yayını. 2008; Ankara.
Damiani E, Bacchetti T, Padella L, Tiano L, Carloni P. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis. 2014;33(1):59–66.
Gübür S. Basit Karbonhidrat İçeriği Yüksek Diyetle Beslenen Sıçanlarda Yeşil Çayın Antioksidan Etkisinin İncelenmesi. Doktora Tezi, Başkent Üniversitesi; 2015.
Cabrera C, Artacho R, Gimenez R. Beneficial effects of green tea—a review. J Am Coll Nutr. 2006;25:79–99.
Astill C, Birch MR, Dacombe C, Humphrey PG, Martin PT. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J Agric Food Chem. 2001;49:5340–7.
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Higdon JV, Frei B. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit Rev Food Sci Nutr. 2003;43:89–143.
Yam TS, Shah S, Hamilton-Miller J. Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components. FEMS Microbiol Lett. 1997;152:169–174.
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Tan J, Engelhardt UH, Lin Z, Kaiser N, Maiwald B. Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples. Journal of Food Composition and Analysis. 2017;57:8–15.
Liu RH. Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition: An International Review Journal. 2013;4(3):384–392.
Rains TM, Agarwal S, Maki KC. Antiobesity effects of green tea catechins: a mechanistic review. The Journal of Nutritional Biochemistry. 2011;22(1):1–7.
Yang CS, Maliakal P, Meng X. Inhibition of carcinogenesis by tea. Annu Rev Pharmacol Toxicol. 2002;42:25–54.
Benzie IF, Szeto YT. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J Agric Food Chem. 1999;47:633–6.
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Referanslar
Li L, Fu QL, Achal V, Liu Y. A comparison of the potential health risk of aluminum and heavy metals in tea leaves and tea infusion of commercially available green tea in Jiangxi, China. Environ Monit Assess. 2015;187:1–12. doi: 10.1007/s10661-015-4445-2.
Karak T, Bhagat RM. Trace elements in tea leaves, made tea and tea infusion: a review. Food Res Int. 2010;43:2234–2252. doi: 10.1016/j.foodres.2010.08.010.
Yıldız Telatar G. The effect of black tea consumption on oral health. Yeditepe Dental Journal. 2019;15(2):176–180. doi: 10.5505/yeditepe.2019.00922.
Kılıç O, Gündüz O, Aydın Eryılmaz G, Emir M. Çay tüketiminde tüketici davranışlarının belirlenmesi: Samsun ili örneği. HR U ZF. 2012;16:19–25.
Duke JA, Atchley AA. Proximate analysis. The Handbook of Plant Science in Agriculture. B.R. Christie (Ed.), Boca Raton, FL: CRC Press; 1984:307–320.
Kırzıoğlu Z, Kıvanç M, Gök B. Yeşil çayın oral biofilmin kaldırılmasına ve ağız sağlığına etkisi – derleme. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi. 2015;25(1). doi: 10.17567/dfd.11968.
Genç F. Türkiye’de Çay Üretimi ve Değişen Sosyal İlişkiler (Master’s thesis). Marmara Üniversitesi; 2010.
Aykaç G, Uzun MB, Özçelikay G. Tea In Every Aspect “Camellia sinensis”-Her Yönüyle Çay “Camellia sinensis”. Mersin Üniversitesi Tıp Fakültesi Lokman Hekim Tıp Tarihi ve Folklorik Tıp Dergisi. 2013;4(1):1.
Cooper R. Green tea and theanine: Health benefits. International Journal of Food Sciences and Nutrition. 2012;63(SUPPL. 1):90–97. doi: 10.3109/09637486.2011.629180.
Graham HN. Green tea composition, consumption, and polyphenol chemistry. Prev Med. 1992;21:334–50.
Jalbani N, Kazi TG, Arain BM, Jamali MK, Afridi HI. Evaluation of total contents of Al, As, Ca, Cd, Fe, K, Mg, Ni, Pb, Zn and their fractions leached to the infusions of different tea samples. A multivariate study. Chem Speciat Bioavailab. 2007;19:163–173. doi: 10.3184/095422907X255884.
Alnaimat AS, Barciela-Alonso MC, Herbello-Hermelo P, Domínguez-González R, Bermejo-Barrera P. In vitro assessment of major and trace element bioaccessibility in tea samples. Talanta. 2021;225. doi: 10.1016/j.talanta.2021.122083.
Vyas D, Kumar S. Tea (Camellia sinensis (L.) O. Kuntze) clone with lower period of winter dormancy exhibits lesser cellular damage in response to low temperature. Plant Physiology and Biochemistry. 2005;43:383–388.
Türk Gıda Kodeksi, Çay Tebliği. Tebliğ No: 2015/30.
Besler HT. Çay ve Sağlık İlişkisi. Sağlık Bakanlığı Yayını. 2008; Ankara.
Damiani E, Bacchetti T, Padella L, Tiano L, Carloni P. Antioxidant activity of different white teas: Comparison of hot and cold tea infusions. Journal of Food Composition and Analysis. 2014;33(1):59–66.
Gübür S. Basit Karbonhidrat İçeriği Yüksek Diyetle Beslenen Sıçanlarda Yeşil Çayın Antioksidan Etkisinin İncelenmesi. Doktora Tezi, Başkent Üniversitesi; 2015.
Cabrera C, Artacho R, Gimenez R. Beneficial effects of green tea—a review. J Am Coll Nutr. 2006;25:79–99.
Astill C, Birch MR, Dacombe C, Humphrey PG, Martin PT. Factors affecting the caffeine and polyphenol contents of black and green tea infusions. J Agric Food Chem. 2001;49:5340–7.
Yu NH, Pei H, Huang YP, Li YF. Epigallocatechin-3-gallate inhibits arsenic-induced inflammation and apoptosis through suppression of oxidative stress in mice. Cellular Physiology and Biochemistry. 2017;41:1788–1800.
Schneider C, Segre T. Green tea: potential health benefits. Am Fam Physician. 2009;79:591–594.
Taylor PW, Hamilton-Miller JM, Stapleton PD. Antimicrobial properties of green tea catechins. Food Sci Technol Bull. 2005;2:71–81.
Higdon JV, Frei B. Tea catechins and polyphenols: health effects, metabolism, and antioxidant functions. Crit Rev Food Sci Nutr. 2003;43:89–143.
Yam TS, Shah S, Hamilton-Miller J. Microbiological activity of whole and fractionated crude extracts of tea (Camellia sinensis), and of tea components. FEMS Microbiol Lett. 1997;152:169–174.
Kavrık F, Meşe M, Çoğulu D. YEŞİL ÇAYIN AĞIZ VE DİŞ SAĞLIĞI ÜZERİNE ETKİSİ. Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi. 2015;25:57–63. doi: 10.17567/dfd.19439.
Tan J, Engelhardt UH, Lin Z, Kaiser N, Maiwald B. Flavonoids, phenolic acids, alkaloids and theanine in different types of authentic Chinese white tea samples. Journal of Food Composition and Analysis. 2017;57:8–15.
Liu RH. Health-promoting components of fruits and vegetables in the diet. Advances in Nutrition: An International Review Journal. 2013;4(3):384–392.
Rains TM, Agarwal S, Maki KC. Antiobesity effects of green tea catechins: a mechanistic review. The Journal of Nutritional Biochemistry. 2011;22(1):1–7.
Yang CS, Maliakal P, Meng X. Inhibition of carcinogenesis by tea. Annu Rev Pharmacol Toxicol. 2002;42:25–54.
Benzie IF, Szeto YT. Total antioxidant capacity of teas by the ferric reducing/antioxidant power assay. J Agric Food Chem. 1999;47:633–6.
Gershon-Cohen J, McClendon JF. The cariostatic effect of flourine in tea. J Albert Einstein Med Cent (Phila). 1957;5(2):153–154.
Ramsey AC, Hardwick J, Tamacas JC. Fluoride intakes and caries increments in relation to tea consumption by British Children (abstract). 21st ORCA Congress Proceedings of the; 1974; London, UK.
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