Green Tea Extracts as Natural Antimicrobial Agents: A Comparative Analysis Against Periodontal Disease-Causing Bacteria

Authors

  • Mohammad Oliur Rahman Khan Assistant professor, Department of Periodontology, University Dental College, Dhaka
  • Mir Nowazesh Ali Associate Professor, Department of Oral & Maxillofacial Surgery, Bangladesh Medical University
  • Jahan Ara Khanam Professor, Institute of Biological Sciences, University of Rajshahi

DOI:

https://doi.org/10.3329/jdas.v8i2.85819

Keywords:

Green tea, Camellia sinensis, antimicrobial activity, periodontal disease, epigallocatechin gallate (EGCG), disk diffusion method, bioactive compounds, natural therapies

Abstract

Green tea (Camellia sinensis) has been recognized for its health-promoting properties, notably its antimicrobial and antioxidant effects. This study compares the antimicrobial efficacy of green tea extracts obtained using different solvents (ethanol, methanol, acetone, and water) against periodontal pathogens such as Porphyromonas gingivalis and Streptococcus sanguinis. Bioactive compounds were analyzed using column chromatography extraction. The ethanolic extract showed the highest levels of key components like epigallocatechin gallate (EGCG) and caffeine and demonstrated significant antimicrobial activity with zones of inhibition up to 12.34 ± 1.04 mm for Porphyromonas gingivalis. These results suggest that green tea extracts, particularly ethanol-based extract, could be effective natural antimicrobial agents in combating periodontal disease.

Journal of Dentistry and Allied Science, Vol. 8 No 2: 28-33

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Published

2025-12-17

How to Cite

Khan, M. O. R., Ali, M. N., & Khanam, J. A. (2025). Green Tea Extracts as Natural Antimicrobial Agents: A Comparative Analysis Against Periodontal Disease-Causing Bacteria. Journal of Dentistry and Allied Science, 8(2), 28–33. https://doi.org/10.3329/jdas.v8i2.85819

Issue

Vol. 8 No. 2 (2025)

Section

Original Article

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Copyright (c) 2025 Mohammad Oliur Rahman Khan, Mir Nowazesh Ali, Jahan Ara Khanam

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.