Fluoride concentration in teas derived from Camellia Sinensis produced in Argentina

Valadas, Lídia Audrey Rocha; Júnior, Francisco Josimar Girão; Lotif, Mara Assef Leitão; Fernández, Constanza E.; Bandeira, Mary Anne Medeiros; Fonteles, Marta Maria de França; Bottenberg, Peter; Squassi, Aldo

doi:10.1007/s10661-022-10345-9

Cited by 3 publications

(2 citation statements)

References 34 publications

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“…Studies by Szmagara et al [39] and Malinowska et al [38] showed that significantly higher fluoride content was found in black tea infusions made from bags than from leaves. On the other hand, Valadas et al [47] found that the fluoride content in leaf tea infusions is higher than in tea in bags. Due to the high variability of the fluoride content in tea leaves resulting from many factors (place of cultivation, rainfall, plant genetics, etc.)…”

Section: Discussionmentioning

confidence: 96%

“…and various tea brewing conditions (time, tea weight to water volume ratio, and form of tea), the fluoride content in the infusion may be within a wide range. This is reflected in the literature data, according to which the fluoride content in tea infusions ranges for black leaf tea from 0.32 to 6.81 mg/L, black tea in bags from 0.6 to 6.01 mg/L, black granulated tea from 1.06 to 6.87 mg/L, leafy green from 0.06 to 5.31 mg/L, white from 0.37 to 5.39 mg/L, and pu-erh from 0.39 to 2.87 mg/L [23,29,31,38,39,[47][48][49][50][51][52].…”

Section: Discussionmentioning

confidence: 99%

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The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

et al. 2023

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Tea infusion is the most popular drink in Poland, and the tea bush is the most fluoride-rich among plants. Excessive fluoride intake can adversely affect human health by causing dental or skeletal fluorosis. This study aimed to determine the fluoride content in tea infusion depending on the tea types, the degree of fragmentation of the leaves, brewing time, and conducting a health risk assessment for the consumer in Poland. Infusions of 28 popular teas (green leafy tea, pu-erh leafy tea, white leaf tea, black leaf tea, black granulated tea, and black in bags) available in the Polish market were analyzed concerning a fluoride amount using the potentiometric method. Tea leaf size is an important parameter affecting fluoride’s release during tea brewing. An increase in fluoride content in the infusion was also shown with the extension of the brewing time. It was also revealed that significantly higher fluoride content was found in infusions of black tea prepared from tea in bags than from “loose” leaves. The conducted health risk assessment indicates the possibility of adverse health effects caused by fluoride consumption, particularly from infusions of black and green tea purchased in bags.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

et al. 2023

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Fluoride and teas consumption

Valadas,

Fernández,

Passos

et al. 2025

Tea in Health and Disease Prevention

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Expression of SDF-1/CXCR4 and related inflammatory factors in sodium fluoride-treated hepatocytes

Yang,

Shen,

Wang

et al. 2024

PLoS ONE

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At present, the mechanism of fluorosis-induced damage to the hepatic system is unclear. Studies have shown that excess fluoride causes some degree of damage to the liver, including inflammation. The SDF-1/CXCR4 signaling axis has been reported to have an impact on the regulation of inflammation in human cells. In this study, we investigated the role of the SDF-1/CXCR4 signaling axis and related inflammatory factors in fluorosis through in vitro experiments on human hepatic astrocytes (LX-2) cultured with sodium fluoride. CCK-8 assays showed that the median lethal dose at 24 h was 2 mmol/l NaF, and these conditions were used for subsequent enzyme-linked immunosorbent assays (ELISAs) and quantitative real-time polymerase chain reaction (qPCR) analysis. The protein expression levels of SDF-1/CXCR4 and the related inflammatory factors nuclear factor-κB (NF-κB), interleukin-6 (IL-6), tumor necrosis factor-α (TNF-α) and interleukin 1β (IL-1β) were detected by ELISAs from the experimental and control groups. The mRNA expression levels of these inflammatory indicators were also determined by qPCR in both groups. Moreover, the expression levels of these factors were significantly higher in the experimental group than in the control group at both the protein and mRNA levels (P < 0.05). Excess fluorine may stimulate the SDF-1/CXCR4 signaling axis, activating the inflammatory NF-κB signaling pathway and increasing the expression levels of the related inflammatory factors IL-6, TNF-α and IL-1β. Identification of this mechanism is important for elucidating the pathogenesis of fluorosis-induced liver injury.

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Fluoride concentration in teas derived from Camellia Sinensis produced in Argentina

Abstract: and white tea. Fluoride and pH appeared not to be correlated (Pearson test). All the studied tea samples presented fluoride concentrations greater than the threshold recommended for drinking water. The pH proved to be low, which could be a risk for erosive tooth wear.

Cited by 3 publications

References 34 publications

The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

The Influence of the Preparation of Tea Infusion on the Content of Fluoride and the Assessment of Health Risk for the Consumer in Poland

Fluoride and teas consumption

Expression of SDF-1/CXCR4 and related inflammatory factors in sodium fluoride-treated hepatocytes

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