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

Chong, Pik Han; He, Qiaojuan; Zhang, Suyun; Zhou, Jingran; Rao, Pingfan; Zhang, Min; Quintans‐Júnior, Lucindo José

doi:10.1016/j.fshw.2023.03.037

Cited by 3 publications

(7 citation statements)

References 39 publications

(50 reference statements)

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“…Both hot water (58 °C, 200 mL) and cold water (7 °C, 200 mL) significantly increased salivary uric acid levels ( p < 0.05) 30 min after the water ingestion. The results were in line with the previous studies reported by Chong et al 24 . The salivary UA level in this study remained in the normal range of healthy adults.…”

Section: Resultssupporting

confidence: 94%

“…Sun et al found that the black tea polysaccharide significantly mitigated the CCl 4 -induced increase in liver MDA in mice 60 . 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: Resultssupporting

confidence: 82%

“…Azimi et al found that drinking green tea effectively boosted the antioxidant capacity of smokers’ saliva in a short run (7 days) and a long term (3 weeks) 43 . Chong et al reported the acute changes caused by tea drinks: drinking an oolong tea (Tie-Guan-Yin) and a black tea did not significantly change the salivary FRAP, while intake of vine tea enhanced the antioxidant capacity of saliva over a longer period of time, which were related to the high level of polyphenols and flavonoids in vine tea 24 . This may be a profound report on the immediate and short-term changes in the reducing power of saliva caused by tea drink, which demonstrates the salivary FRAP could change in response to black tea in a matter of minutes.…”

Section: Resultsmentioning

confidence: 99%

“…Salivary flow rate has to be considered when studying saliva due to the variations existed among individual, ranging from approximately 0.3 to 0.4 mL/min and the composition of saliva is highly dependent on it 24 .…”

Section: Introductionmentioning

confidence: 99%

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

Section: Introductionmentioning

confidence: 99%

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

Meng,

Chong,

et al. 2024

npj Sci Food

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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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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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

Meng,

Chong,

et al. 2024

npj Sci Food

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The role of cognitive processes in healthy consumption food products: An eye-tracking technology study

Escandon-Barbosa,

Salas-Paramo,

López-Ramírez

et al. 2023

J Market Anal

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This research investigates consumer behavior when selecting snacks and beverages from vending machines in educational settings. The study aims to discern the impact of age on decision-making processes, perceptions, and memory factors related to product choices. Three experiments involved eye-tracking technology to monitor visual attention and a questionnaire to gather additional insights. The experiments analyzed the number of fixations, perceptions, overall product impressions, and memory influence. The sample comprised 90 adults aged 18 to 65 from the Pontificia Universidad Javeriana Cali. This sample includes a population distribution of 60% women and 40% men. Additionally, the socioeconomic distribution across economic levels was reported as follows: 40% falling within levels 1, 2, and 3, and 10% within levels 4, 5, and 6. The experiments revealed age-related differences in consumer behavior. Older individuals placed greater emphasis on healthier beverages, whereas young-adult individuals favored healthier snacks. Perception differences existed between age groups for beverages and snacks. Young-adult participants exhibited stronger positive perceptions of somewhat healthy options. Memory influenced choices, with young-adult participants relying more on memory cues. The findings provide valuable insights for tailoring marketing strategies and enhancing public policy initiatives to promote healthier vending machine choices.

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

Meng

Chong

Song

et al. 2023

Preprint

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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.

show abstract

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

Cited by 3 publications

References 39 publications

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

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

The role of cognitive processes in healthy consumption food products: An eye-tracking technology study

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

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