Inhibitory Effects of Green Tea Polyphenols on the Production of a Virulence Factor of the Periodontal-Disease-Causing Anaerobic Bacterium Porphyromonas gingivalis

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1688-1692

  Sakanaka, Senji ^a,b   Okada, Yuki ^b  

^a TAIYO KAGAKU CO LTD   (Japan)

^b PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

Author keywords

( ) Epigallocatechin gallate; Green tea polyphenols; Periodontal disease; Phenylacetic acid; Porphyromonas gingivalis

Indexed keywords

BUTYRIC ACID; EPIGALLOCATECHIN GALLATE; GREEN TEA EXTRACT; PHENYLACETIC ACID; PHENYLALANINE; PHENYLPYRUVIC ACID; POLYPHENOL DERIVATIVE; PROPIONIC ACID;

ANAEROBIC BACTERIUM; ANAEROBIC METABOLISM; ARTICLE; BACTERIAL STRAIN; BACTERIAL VIRULENCE; CONCENTRATION RESPONSE; DRUG ACTIVITY; DRUG EFFECT; DRUG STRUCTURE; NONHUMAN; PERIODONTAL DISEASE; PORPHYROMONAS GINGIVALIS; REACTION ANALYSIS; STRUCTURE ANALYSIS; TEA;

CAMELLIA SINENSIS; CATECHIN; FATTY ACIDS; FLAVONOIDS; HUMANS; PERIODONTAL DISEASES; PHENOLS; PHENYLACETATES; PORPHYROMONAS GINGIVALIS;

BACTERIA (MICROORGANISMS); CAMELLIA SINENSIS; PORPHYROMONAS GINGIVALIS;

EID: 1642325138     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0302815     Document Type: Article

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