Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects

Pik Han Chong; Qiaojuan He; Suyun Zhang; Jianwu Zhou; Pingfan Rao; Min Zhang; Lijing Ke

doi:10.1016/j.fshw.2023.03.037

Food Science and Human Wellness 2023, 12(6): 2336-2343 https://doi.org/10.1016/j.fshw.2023.03.037

Research Article |

Open Access | Issue | Published: 04 April 2023

Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects

Show Author's Information Hide Author's Information Pik Han Chong^{^a}, Qiaojuan He^{^a}, Suyun Zhang^{^a}, Jianwu Zhou^{^a}, Pingfan Rao^{^a}, Min Zhang^{^b}, Lijing Ke^{^a}(

)

Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, China

Institute of Food Science, Jishou University, Jishou 416000, China

Keywords:

Black tea, Oolong tea, Flow rate, Salivary redox status, Vine tea

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Chong PH, He Q, Zhang S, et al. Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects. Food Science and Human Wellness, 2023, 12(6): 2336-2343. https://doi.org/10.1016/j.fshw.2023.03.037

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Abstract

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.

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About this article

Relation of Tea Ingestion to Salivary Redox and Flow Rate in Healthy Subjects

Show Author's information Hide Author's Information Pik Han Chong^{^a}, Qiaojuan He^{^a}, Suyun Zhang^{^a}, Jianwu Zhou^{^a}, Pingfan Rao^{^a}, Min Zhang^{^b}, Lijing Ke^{^a}(

)

Zhejiang Gongshang University Joint Centre for Food and Nutrition Sciences, Zhejiang Gongshang University, Hangzhou 310018, China

Institute of Food Science, Jishou University, Jishou 416000, China

Abstract

Keywords: Black tea, Oolong tea, Flow rate, Salivary redox status, Vine tea

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Publication history

Received: 29 October 2021

Revised: 08 January 2022

Accepted: 06 March 2022

Published: 04 April 2023

Issue date: November 2023

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Acknowledgements

The research was supported by The ‘Pioneer’ and ‘Leading Goose’ R&D Program of Zhejiang (2022C03138), The National Key Research and Development Program of China (2016YFD0400202), and the National Natural Science Foundation of China (31571803). The authors gratefully thank the participants who were involved in the study.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).