Camellia sinensis in the Prevention and Treatment of Dry Mouth: A Review.

2026-06-11
Dentistry journal 14(6)
- Margaret Conde
- Elizabeth Kao
- Olivia Schmieder
- Macie Watkins
- Rachel G Newman
- Janet C Tou

PubMed: 42345954
DOI: 10.3390/dj14060363

Study Design

Type: Review
Population: healthy and at-risk patients and patients with hyposalivation or xerostomia
Methods: Systematic review without meta-analysis, database search of PubMed, Scopus, Web of Science, Cochrane Library

Background/Objective: Persistent dry mouth, associated with poor oral health and lower quality of life (QoL), affects approximately 20% of adults in the global population. Indicating a potential role in nutrition, Camellia sinensis tea leaves contain bioactive compounds that may help prevent and manage dry mouth. This review aimed to evaluate the effects of different tea types on salivary flow rate (SFR), salivary pH, and QoL in healthy and at-risk patients and patients with hyposalivation or xerostomia. Methods: A systematic review without meta-analysis (SWiM) was conducted. Pre-defined inclusion and exclusion criteria were applied to databases: PubMed, Scopus, Web of Science, and the Cochrane Library. Results: Eighteen studies met the eligibility criteria for inclusion in the review. Over 50% of studies investigated either black or green tea, with most conducted in healthy young adults (67%) and predominantly among females. Fifteen of the studies reported that tea intervention improved at least one outcome of interest. In general, green tea improved SFR and salivary pH more consistently than black, oolong, or matcha tea, particularly in at-risk populations and patients diagnosed with xerostomia. Conclusions: Tea consumption, particularly of green and black tea, showed a transient enhancement of salivary flow, pH, and QoL, offering a low-cost non-pharmacological approach to supporting oral health. Definitive recommendations were limited by heterogeneity in study interventions and outcome measurements, small sample sizes, and incomplete reporting of study details. However, tea's potential as an adjunct for the prevention and management of dry mouth warrants further study in larger, well-designed studies that employ standardized protocols.

Research Insights

Black Tea→Improved Quality of Life
Tea consumption, particularly of green and black tea, showed a transient enhancement of salivary flow, pH, and QoL, offering a low-cost non-pharmacological approach to supporting oral health.
Effect
Beneficial
Effect size
Small
Black Tea→Improved Saliva Flow Rate
In general, green tea improved SFR and salivary pH more consistently than black, oolong, or matcha tea, particularly in at-risk populations and patients diagnosed with xerostomia.
Effect
Neutral
Effect size
Small
Black Tea→Improved Salivary pH
Tea consumption, particularly of green and black tea, showed a transient enhancement of salivary flow, pH, and QoL, offering a low-cost non-pharmacological approach to supporting oral health.
Effect
Beneficial
Effect size
Small
Oolong Tea→Improved Saliva Flow Rate
In general, green tea improved SFR and salivary pH more consistently than black, oolong, or matcha tea, particularly in at-risk populations and patients diagnosed with xerostomia.
Effect
Neutral
Effect size
Small
green tea→Improved Quality of Life
Tea consumption, particularly of green and black tea, showed a transient enhancement of salivary flow, pH, and QoL, offering a low-cost non-pharmacological approach to supporting oral health.
Effect
Beneficial
Effect size
Small
green tea→Improved Saliva Flow Rate
In general, green tea improved SFR and salivary pH more consistently than black, oolong, or matcha tea, particularly in at-risk populations and patients diagnosed with xerostomia.
Effect
Neutral
Effect size
Small
green tea→Improved Salivary pH
Tea consumption, particularly of green and black tea, showed a transient enhancement of salivary flow, pH, and QoL, offering a low-cost non-pharmacological approach to supporting oral health.
Effect
Beneficial
Effect size
Small