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

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

X. Meng, P. H. Chong, et al.

Discover the intriguing effects of hot and cold black tea versus water on salivary flow and redox attributes in healthy adults. This study reveals how black tea boosts salivary thiol and malondialdehyde levels while chilling out uric acid, and how water impacts salivary proteins differently based on temperature! Research conducted by Xiangyu Meng, Pik Han Chong, Lijing Ke, Pengwei Zhang, Li Li, Binbin Song, Zhaoshuo Yu, and Pingfan Rao.... show more
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