The interindividual variation of salivary flow rate and biochemistry in healthy adults: Influence of black tea consumption

Chong, Pik Han; He, Qiaojuan; Rao, Pingfan; Li, Li; Liu, Ke

doi:10.1016/j.jff.2021.104516

Cited by 11 publications

(20 citation statements)

References 53 publications

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“…The highest average SFR (0.433 mL/min) was observed in assessors drinking hot water, while the highest individual SFR (1.499 mL/min) was found in an assessor drinking the cold tea. Within each testing group/stage, a large individual difference was found, which is consistent with previous reports 15,27 . Some participants constantly showed either much higher or much lower SFR levels than the average, no matter what sample they drank.…”

Section: Saliva Ow Rate (Sfr)supporting

confidence: 92%

“…Sun et al found that the black tea polysaccharide signi cantly mitigated the CCl 4 -induced increase in liver MDA in mice 59 . As reported previously, the same kind of black tea increased the salivary MDA 15 , while the oolong tea and vine tea took longer time (30 min) to raise the salivary MDA level 24 . The MDA increments caused by the tea ingestion is temporary and well below the pathological increments.…”

Section: Salivary Malondialdehyde Content (Mda)supporting

confidence: 82%

“…During the oral ingestion of tea, saliva is the rst biological uid that comes into contact with tea components 15 . Saliva plays an important role in oral redox homeostasis.…”

Section: Introductionmentioning

confidence: 99%

“…Previous work in the laboratory has investigated the in uences of consuming the vine tea, oolong tea and black tea on the salivary compositions 15,24 . However, the possible in uences of water in these tea infusions have not been ruled out.…”

Section: Introductionmentioning

confidence: 99%

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Distinguishable Shot-term Effects of Tea and Water Drinking on Human Saliva Redox

Meng

Chong

Song

et al. 2023

Preprint

Self Cite

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Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57±0.5℃) ingestion and cold tea (8±0.5℃) ingestion on the salivary flow rate and salivary redox-relevant attributes. The saliva was collected from 20 healthy adults before, 3-min after and 30-min after the tea ingestion. The hot or cold deionised water at the same temperatures were used as control. The salivary flow rate and redox markers in hot tea (HBT), cold tea (CBT), hot water (HW) and cold water (CW) group wereanalysedand compared. The results demonstrated that neither the black tea nor the water altered the salivary flow rate; the black tea immediately increased the salivary thiol (SH) and malondialdehyde (MDA) content while reduced salivary uric acid (UA) significantly. The tea ingestion showed a tendency to elevate the ferric reducing antioxidant power (FRAP) in saliva, although not significantly. The water ingestion decreased the MDA content immediately and increased the UA level significantly. Cold water was found to induce a greater delayed increase in total salivary total protein (TPC) than the hot water. In conclusion, the black tea ingestion affects the redox attributes of human saliva acutely and significantly, while the temperature of drink makes the secondary contribution.

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Section: Saliva Ow Rate (Sfr)supporting

confidence: 92%

Section: Salivary Malondialdehyde Content (Mda)supporting

confidence: 82%

“…During the oral ingestion of tea, saliva is the rst biological uid that comes into contact with tea components 15 . Saliva plays an important role in oral redox homeostasis.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Distinguishable Shot-term Effects of Tea and Water Drinking on Human Saliva Redox

Meng

Chong

Song

et al. 2023

Preprint

Self Cite

View full text Add to dashboard Cite

show abstract

“…During the oral ingestion of tea, saliva is the first biological fluid that comes into contact with tea components 15 . Saliva plays an important role in oral redox homeostasis.…”

Section: Introductionmentioning

confidence: 99%

Distinguishable short-term effects of tea and water drinking on human saliva redox

Meng,

Chong,

et al. 2024

npj Sci Food

Self Cite

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Food consumption can alter the biochemistry and redox status of human saliva, and the serving temperature of food may also play a role. The study aimed to explore the immediate (3 min) and delayed (30 min) effects of hot tea (57 ± 0.5 °C) ingestion and cold tea (8 ± 0.5 °C) ingestion on the salivary flow rate and salivary redox-relevant attributes. The saliva was collected from 20 healthy adults before, 3-min after and 30-min after the tea ingestion. The hot or cold deionised water at the same temperatures were used as control. The salivary flow rate and redox markers in hot tea (HBT), cold tea (CBT), hot water (HW) and cold water (CW) group were analysed and compared. The results demonstrated that neither the black tea nor the water altered the salivary flow rate; the black tea immediately increased the salivary thiol (SH) and malondialdehyde (MDA) content while reduced salivary uric acid (UA) significantly. The tea ingestion showed a tendency to elevate the ferric reducing antioxidant power (FRAP) in saliva, although not significantly. The water ingestion decreased the MDA content immediately and increased the UA level significantly. Cold water was found to induce a greater delayed increase in total salivary total protein (TPC) than the hot water. In conclusion, the black tea ingestion affects the redox attributes of human saliva acutely and significantly, while the temperature of drink makes the secondary contribution.

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Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses

et al. 2022

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The interindividual variation of salivary flow rate and biochemistry in healthy adults: Influence of black tea consumption

Cited by 11 publications

References 53 publications

Distinguishable Shot-term Effects of Tea and Water Drinking on Human Saliva Redox

Distinguishable Shot-term Effects of Tea and Water Drinking on Human Saliva Redox

Distinguishable short-term effects of tea and water drinking on human saliva redox

Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses

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