Antifungal effect of green tea extracts on oral Candida species: An in vitro study

Background: Candida is one of the commensals housing the normal oral flora. Oral candidiasis is a common opportunistic infection caused by Candida species (Candida albicans being the most common one). Green tea is well-known for its various health benefits, and the literature reveals ongoing studies on the action mechanisms of green tea extract, in vitro and in vivo. Aims and Objectives: The present study was undertaken to assess antifungal effect of green tea extracts; if proven, could it be used in future as an adjunctive treatment modality for treating candidiasis. Materials and Methods: About 15 healthy volunteers with coated tongue were included for the study. Oral sample, from dorsum of the tongue was collected by commercially available pre-sterilized swabs. The material was inoculated into Sabouraud’s Dextrose Agar; confirmed for the presence of Candida species. The sensitivity test was carried out on a lawn culture with 25% and 50% green tea extracts at 24 h and 48 h intervals. The antifungal activity was assessed. Distilled water was used as a control. Student’s paired t-test was used to assess the difference in inhibition effect between 25% and 50% of green tea extract solution. Results: Statistically significant increase in the zone of inhibition was noticed at both 25% and 50% concentration of green tea extracts when compared to control group, which did not show any zone of inhibition. Conclusion: Having shown antifungal effects, the green tea extracts may be considered in future as a therapeutic adjunct.