Functional sugar-free chewing gum infused with spices bolsters antioxidant capacity and phenolic content of saliva

Abstract

Oral and vascular diseases are seemingly disparate conditions, yet individuals with poor oral health are at increased risk for cardiovascular events. Spice-derived bioactive polyphenols with antioxidant functionality may attenuate mechanisms linking the diseases, namely oxidative stress and inflammation. Acknowledging that novel approaches to increase antioxidant intake are warranted, the purpose of this study was to evaluate the influence of two functional sugar-free gums infused with spices on antioxidant capacity and phenolic content of saliva using the oxygen radical absorbance capacity and Folin-Ciocalteu assays, respectively. Unstimulated followed by stimulated saliva was collected according to a validated method across a prescribed five minute chewing period. Both gums significantly increased hydrophilic, lipophilic, and total antioxidant capacity of saliva (p < 0.05) yet to varying extents. Phenolic content of saliva was significantly higher (p < 0.001) post-chew for both gums. Results suggest spices infused into sugar-free chewing gum bolster the antioxidant capacity of saliva, thereby promoting oral health. Research evaluating the sublingual absorption of spice-derived antioxidants in functional gums and their influence on systemic oxidative stress is warranted.

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“…The use of spices as functional foods dates back at least to 4500 BC. Currently, many studies describe the biological activities of different spices, from the regulation of blood glucose levels [39] to prevention of dental caries [40] neuroprotection [41] and even against the pandemic virus SARS-CoV-2 [42] being considered an important source of bioactive and nutraceuticals [43] These spices were (and are) obtained from the entire range of plant parts (bark, roots, leaves, fruits, seeds, etc. ), and compose a diversified arsenal of bioactive compounds with different applications [44].…”