Chong, PH, He, Q, Zhang, S et al. (4 more authors) (2023) Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects. Food Science and Human Wellness, 12 (6). pp. 2336-2343. ISSN 2213-4530
Abstract
The biochemistry of human saliva can be altered by food intake. The benefits of tea drinking were extensively studied but the influence of tea ingestion on human saliva has not been revealed. The work aimed to investigate the immediate and delayed effect of vine tea, oolong tea and black tea intake on certain salivary biochemistry and flow rate. The saliva samples of healthy subjects were collected before, after and 30 min after tea ingestion. The chemical compositions and antioxidant capacity of tea samples were analyzed to correlate with salivary parameters. Principal component analysis indicated that the effects of vine tea consumption were dominated by increasing salivary flow rate (SFR), production rate of total protein (TPC), thiol (SH), malondialdehyde, catalase activity and antioxidant capacity (FRAP) in saliva. The antioxidant profile of studied tea samples (FRAP, polyphenols, flavonoids) was positively correlated with salivary SFR, TPC, SH and FRAP but negatively correlated with salivary uric acid concentration in saliva.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2023 Beijing Academy of Food Sciences. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND 4.0). |
Keywords: | Black tea, Flow rate, Oolong tea, Salivary redox status, Vine tea |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 23 May 2023 15:27 |
Last Modified: | 23 May 2023 15:27 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.fshw.2023.03.037 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:199413 |