Polyphenols, chemical components of tea, prevent both the growth of bacteria responsible for bad breath and the bacteria's production of malodorous compounds, the UIC researchers found.
Bad breath - or halitosis - afflicts a large portion of the population. It is caused by foul-smelling volatile sulphur compounds, like hydrogen sulphide, produced by anaerobic bacteria that thrive in environments lacking oxygen, such as the back of the tongue and deep gum pockets.
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