Anticariogenic potential of white cheese, xylitol chewing gum, and black tea

Gül, Pınar; Akgül, Nilgün; Seven, Nilgün

doi:10.4103/ejd.ejd_4_18

Cited by 8 publications

(10 citation statements)

References 35 publications

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“…Also, Balappanavar's study showed that tea mouthwash increases salivary pH, as pH shifts to alkaline range [22]. Other studies showed a significant increase in salivary pH after consumption of black tea, could be related to buffering capacity of this plant [23][24][25]. Correspondingly, in our study using black tea raised salivary pH; however, this effect was remarkably less than that of green tea.…”

Section: Discussionsupporting

confidence: 38%

Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study

Shirzaiy

Dalirsani

Haghighi

2021

BDS

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Background: Some herbal products could affect on salivary pH and prevention of dental caries. Tea consumption has inhibition effects on some oral bacteria. Objective: The aim of this study was to evaluate the effect of green and black tea on salivary pH. Material and Methods: In this double blinded cross-over trial, salivary samples of 50 healthy male students of Zahedan Faculty of Dentistry, aged 20-22 years old were collected for evaluation of salivary pH. All volunteers were asked to consume commercially black tea on the first day and then saliva samples were collected before drinking tea and immediately after drinking tea and 5 and 10 minutes after tea consumption. With replacing consumption of green tea, at the second day, saliva samples were collected again. Then the salivary pH was estimated with a digital pH-meter. Data were analyzed through independent t-test and paired samples t-test. Results: Mean salivary pH before and after green tea consumption were 7.15±0.05 and 7.56±0.09, respectively, which showed a remarkable difference (p<0.001). It was 7.14±0.05 and 7.51 ± 0.10, respectively, for black tea, with significant difference (p<0.0001). Mean salivary pH after green tea consumption was significantly higher than black tea (p= 0.006). Conclusion: Both green and black tea intake led to a significant rise in salivary pH, which was higher after green tea consumption compared to black tea. This study suggests the beneficial effects of drinking tea in providing an alkaline environment in oral cavity. KEYWORDS Black tea; Green tea; Saliva; pH.

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Section: Discussionsupporting

confidence: 38%

Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study

Shirzaiy

Dalirsani

Haghighi

2021

BDS

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“…Several studies investigated intake of individual nutrients such as vitamin D . More commonly, studies investigated single components, such as starch, milk, cheese, or tea . Together these studies focused on the bioavailability, buffering capacity, consumption frequency, and retentive properties of these individual foods.…”

Section: Introductionmentioning

confidence: 99%

“…Several studies investigated intake of individual nutrients such as vitamin D. 3 More commonly, studies investigated single components, such as starch, 4 milk, 5 cheese, 6 or tea. 7 Together these studies focused on the bioavailability, buffering capacity, consumption frequency, and retentive properties of these individual foods. An alternative approach is to conduct an assessment of the quality of the diet as a whole, considering the overall pattern of food groups consumed rather than the macronutrients alone.…”

Section: Introductionmentioning

confidence: 99%

Diet quality and dental caries in the Hispanic Community Health Study/Study of Latinos

Sanders

Cardel

Laniado

et al. 2020

J Public Health Dent

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Objectives Fermentable carbohydrate is universally recognized as the major dietary risk factor for dental caries. We assessed the broader relationship between diet quality and dental caries in a diverse Latinx adult population. Methods In a cross‐sectional probability sample, 14,517 dentate men and women in the Hispanic Community Health Study/Study of Latinos (HCHS/SOL) received a dental examination and completed two 24‐hours dietary recalls and a food propensity questionnaire. The 2010 Alternative Healthy Eating Index (AHEI) assessed diet quality and the National Cancer Institute method predicted usual intake of the 11 dietary components that comprise the AHEI. Dental caries experience was quantified using the decayed, missing and filled surfaces (DMFS) index. Covariates included sociodemographic and anthropometric characteristics. Survey multivariable‐adjusted linear regression models quantified the relationship of 2010 AHEI score, and its 11 components, with DMFS. Results In multivariable‐adjusted models, each 10‐unit increase in diet quality score was associated with 2.5 fewer (95% confidence interval: −3.4, −1.6) DMFS. The relationship was pronounced among foreign‐born individuals, who comprised three‐quarters of the sample, irrespective of their length of US residence, but was not apparent among U.S.‐born individuals. Greater intake of sugar‐sweetened beverage and fruit juice was positively associated with dental caries, whereas vegetables (excluding potatoes); whole grains; and omega‐3 fats were inversely associated with dental caries, independent of covariates and the other dietary components (all P < 0.05). Conclusions An association between diet quality and dental caries was restricted to foreign‐born Latinix and was not limited to the adverse impact of sugar‐sweetened drinks.

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“…This condition may arise after abdominal surgery, mostly those surgeries that involve the colon. Also many studies have proposed the anticariogenic effect of the sugar free chewing gum (Gul et al, 2018) [42] .…”

Section: Chewing Gummentioning

confidence: 99%

Sources of plant based gums and their utilization in herbal drink: A Review

Bahndral¹,

Borah²

2021

Pharma Innovation

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Nowadays plant gums are being used extensively in the industries such as food industry, pharmaceuticals, cosmetics and many others. The gums are used mostly as binding media, sizing agent, stabilizers and also due to their unique functionalities they are used as food additives. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. All have a rich nutritional profile and require different methods for extraction/purification. Gums are having significant importance in food processing industry. Gums are known for their multifarious uses in food industries like bakery, meat, fruit and vegetable. Those obtained from different sources exhibit differences in their chemistry. Thus in this review we are going to discuss about sources of Gums, methods of extraction and their utilization in the development of herbal drink. This is done by the addition of well-known traditional herbs having nutritional potential into the herbal drink to enhance its properties. Elephant apple is a tropical tree distributed among south East Asia, Malaysia, and North Australia. Their extracts have certain properties like anti-microbial and anti-inflammatory. The gum from this fruit will be extracted by using solvent extraction method and the properties will be noted down.

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Anticariogenic potential of white cheese, xylitol chewing gum, and black tea

Cited by 8 publications

References 35 publications

Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study

Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study

Diet quality and dental caries in the Hispanic Community Health Study/Study of Latinos

Sources of plant based gums and their utilization in herbal drink: A Review

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