Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects
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...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-11-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000897 |
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| author | Pik Han Chong Qiaojuan He Suyun Zhang Jianwu Zhou Pingfan Rao Min Zhang Lijing Ke |
| author_facet | Pik Han Chong Qiaojuan He Suyun Zhang Jianwu Zhou Pingfan Rao Min Zhang Lijing Ke |
| author_sort | Pik Han Chong |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-c004887e2616412885643bb6b305c314 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-11-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-c004887e2616412885643bb6b305c3142025-02-03T06:54:16ZengTsinghua University PressFood Science and Human Wellness2213-45302023-11-0112623362343Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy SubjectsPik Han Chong0Qiaojuan He1Suyun Zhang2Jianwu Zhou3Pingfan Rao4Min Zhang5Lijing Ke6Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, ChinaZhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, ChinaZhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, ChinaZhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, ChinaZhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, ChinaInstitute of Food Science, Jishou University, Jishou 416000, ChinaZhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, China; Corresponding author at: Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, China.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.http://www.sciencedirect.com/science/article/pii/S2213453023000897Black teaFlow rateOolong teaSalivary redox statusVine tea |
| spellingShingle | Pik Han Chong Qiaojuan He Suyun Zhang Jianwu Zhou Pingfan Rao Min Zhang Lijing Ke Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects Food Science and Human Wellness Black tea Flow rate Oolong tea Salivary redox status Vine tea |
| title | Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects |
| title_full | Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects |
| title_fullStr | Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects |
| title_full_unstemmed | Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects |
| title_short | Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects |
| title_sort | relation of tea ingestion to salivary redox and flow rate in healthy subjects |
| topic | Black tea Flow rate Oolong tea Salivary redox status Vine tea |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000897 |
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