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Basic Study | Publishing Language: Chinese | Open Access

Experimental study on the effects of green tea on salivary flow rate and pH value

Yuanhong LI, Xinyi FANG, Yu QIU, Lei CHENG( )
West China School of Stomatology Sichuan University, Chengdu 610041, China
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Abstract

Objective

The purpose of this study was to compare the effects of different concentrations of green tea on salivary flow rate and pH value.

Methods

20 healthy college students aged from 18 to 25 were included in this study, at State Key Laboratory of Oral Diseases, West China College of Stomatology, Sichuan University. Salivary flow rate and pH value were measured between 21: 00 and 22: 00 after drinking water, low, medium, and high concentration of green tea.

Results

Female salivary flow rates in low and medium concentration group were significant higher than that in high concentration group and water group (F = 5.20, P＜0.01). There was no significant difference in male salivary flow rates among 4 groups (F = 1.810, P = 0.143). Salivary pH value in 3 green tea groups were lower than that in water group (F = 3.50, P = 0.02), with no significant difference among them.

Conclusion

Low and medium concentration green tea prevent decrease of salivary flow rate in healthy women but not in males. Salivary pH lowers after drinking different concentrations of green tea.

Keywords

Green teaSalivary flow rateSalivary pHCariesDemineralization
CLC number: R780.2 Document code: A Article ID: 2096-1456(2017)09-0560-05

References

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Journal of Prevention and Treatment for Stomatological Diseases
Volume 25 Issue 9,
September 2017
Pages 560-564
DOI: 10.12016/j.issn.2096-1456.2017.09.003

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Cite this article:
LI Y, FANG X, QIU Y, et al. Experimental study on the effects of green tea on salivary flow rate and pH value. Journal of Prevention and Treatment for Stomatological Diseases, 2017, 25(9): 560-564. https://doi.org/10.12016/j.issn.2096-1456.2017.09.003

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Received: 03 August 2016
Revised: 02 November 2016
Published: 20 September 2017
© 2017 by Editorial Department of Journal of Prevention and Treatment for Stomatological Diseases

This article is licensed under a Creative Commons Attribution 4.0 International License.