The effect of areca nut on salivary and selected oral microorganisms.

摘要: The aim of this study was to investigate the effect on growth salivary and selected oral microorganisms areca nut, aqueous extracts its major alkaloid arecoline components tannic acid catechin tannin fraction. antibacterial properties above were tested Streptococcus mutans, salivarius, Candida albicans Fusobacterium nucleatum and, as a control, Staphylococcus aureus. This followed by investigating organisms cultured from saliva after chewing boiled nut. Extracts inhibited in concentration dependent manner, baked nuts being significantly more potent than raw Growth C. least affected nut extracts. Tannic strongly but not or arecoline. No could be demonstrated for 5 minutes exposure cud 1 hour caused significant depression bacterial growth. It is concluded that hydrolysable tannins fraction, which include acid, are responsible prolonged intraoral can suppress bacteria mouth.