Does green tea consumption improve the salivary antioxidant status of smokers?

Azimi, Somayyeh; Mansouri, Zahra; Bakhtiari, Somayeh; Tennant, Marc; Kruger, Estie; Rajabibazl, Masoumeh; Daraei, Azam

doi:10.1016/j.archoralbio.2017.02.002

Cited by 18 publications

(13 citation statements)

References 20 publications

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“…For instance, green tea has been particularly studied because it contains high levels of the oligomers of flavan-3-ol. Green tea reportedly increases the total antioxidant capacity of saliva in several specific populations: chemical laboratory workers (FRAP method; 22% increase; p = 0.016) (125), the elderly (TEAC method; 42% increase; p < 0.001) (126) and smokers (FRAP method; 43% increase; p < 0.001) (127). Green tea intake appears to partially compensate for differences in TAC between smokers and non-smokers (127).…”

Section: Links Between Salivary Redox Diet and Food Perception Relationship Between The Total Antioxidant Capacity Of Saliva And Dietmentioning

confidence: 99%

“…Green tea reportedly increases the total antioxidant capacity of saliva in several specific populations: chemical laboratory workers (FRAP method; 22% increase; p = 0.016) (125), the elderly (TEAC method; 42% increase; p < 0.001) (126) and smokers (FRAP method; 43% increase; p < 0.001) (127). Green tea intake appears to partially compensate for differences in TAC between smokers and non-smokers (127). In rats, resveratrol intake can protect salivary glands and salivary proteins, including SOD, against the negative effects of irradiation (an important source of oxidative stress) (128).…”

Section: Links Between Salivary Redox Diet and Food Perception Relationship Between The Total Antioxidant Capacity Of Saliva And Dietmentioning

confidence: 99%

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The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

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The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds ex vivo or in vivo. This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.

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Section: Links Between Salivary Redox Diet and Food Perception Relationship Between The Total Antioxidant Capacity Of Saliva And Dietmentioning

confidence: 99%

Section: Links Between Salivary Redox Diet and Food Perception Relationship Between The Total Antioxidant Capacity Of Saliva And Dietmentioning

confidence: 99%

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

et al. 2021

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“…3 The diverse chemical composition of tea has been explored in different biomedical fields, with a focus on its antioxidant, anticancer, and anti-inflammatory potential. 4,5 In conservative dentistry, the beneficial effects of these products have only recently been suggested for the management of a pertinent contemporary disease.…”

Section: Introductionmentioning

confidence: 99%

Active compounds and derivatives of camellia sinensis responding to erosive attacks on dentin

et al. 2018

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This research explored the potential of Camellia sinensis-derived teas and active compounds to be used as treatments to prevent dentin wear. Human root dentin slabs were randomly assigned to 5 groups (n = 10) as follows: distilled water (DW, control), epigallocatechin-3-gallate (EGCG), theaflavin gallate derivatives (TF), commercial green tea (GT), and commercial black tea (BT). The samples were submitted to a pellicle formation and an erosive cycling model (5x/day, demineralization using 0.01 M hydrochloric acid/60 s) followed by remineralization (human stimulated saliva/60 min) for three days. The samples were treated for 5 min using the test group solutions between the erosive cycles. Dentin changes were assessed with profilometry analysis and FT-Raman spectroscopy. The data regarding wear were analyzed by ANOVA followed by Tukey's test (p < 0.05). EGCG, TF derivatives, and both regular teas significantly suppressed erosive dentin loss (38-47%, p < 0.05). No obvious changes in the Raman spectra were detected in the specimens; however, the DW group had a minor relationship of 2880/2940 cm-1. The phenolic contents in both green and black tea and the important catechins appear to have protective effects on dentin loss.

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“…GTPs act in different ways to suppress the active oxygen species generated from phenolic metabolites of benzene [24] and protect some treated oils from oxidation [25]. Other examples include increasing the excretion of carcinogenic products formed endogenously [26] and causing a marked enhancement in the salivary antioxidants in smokers, in both the short- and long term [27].…”

Section: Health Benefits and Biological Activities Of Green Tea (Cmentioning

confidence: 99%

A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control

et al. 2019

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Tea, Camellia sinensis, which belongs to the family Theaceae, is a shrub or evergreen tree up to 16 m in height. Green tea is very popular because of its marked health benefits comprising its anticancer, anti-oxidant, and antimicrobial activities, as well as its effectiveness in reducing body weight. Additionally, it was recognized by Chinese people as an effective traditional drink required for the prophylaxis against many health ailments. This is due to the complex chemical composition of green tea, which comprises different classes of chemical compounds, such as polyphenols, alkaloids, proteins, minerals, vitamins, amino acids, and others. The beneficial health effects of green tea ultimately led to its great consumption and increase its liability to be adulterated by either low-quality or non-green tea products with concomitant decrease in activity. Thus, in this review, green tea was selected to highlight its health benefits and phytoconstituents, as well as recent approaches for its quality-control monitoring that guarantee its incorporation in many pharmaceutical industries. More research is needed to find out other more biological activities, active constituents, and other simple and cheap techniques for its quality assurance that ascertain the prevention of its adulteration.

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Does green tea consumption improve the salivary antioxidant status of smokers?

Cited by 18 publications

References 20 publications

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

Active compounds and derivatives of camellia sinensis responding to erosive attacks on dentin

A Comprehensive Insight on the Health Benefits and Phytoconstituents of Camellia sinensis and Recent Approaches for Its Quality Control

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