Distinguishable short-term effects of tea and water drinking on | ResearchBunny

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Abstract

This study investigated the immediate (3 min) and delayed (30 min) effects of hot and cold black tea and water ingestion on salivary flow rate and redox-relevant attributes in 20 healthy adults. Black tea ingestion acutely increased salivary thiol and malondialdehyde content while significantly reducing uric acid. Water ingestion immediately decreased MDA and significantly increased UA. Cold water induced a greater delayed increase in total salivary protein than hot water. Black tea significantly and acutely affected salivary redox attributes, with drink temperature playing a secondary role.

Publisher

npj Science of Food

Published On

Apr 22, 2024

Authors

Xiangyu Meng, Pik Han Chong, Lijing Ke, Pengwei Zhang, Li Li, Binbin Song, Zhaoshuo Yu, Pingfan Rao

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