饮茶和饮水对人类唾液氧化还原作用的可分辨的短期影响
Xiangyu Meng1, Pik Han Chong2, Lijing Ke3,4
1Food Nutrition Sciences Centre, Zhejiang Gongshang University, Hangzhou, Zhejiang, 310018, China.
NPJ science of food
|April 22, 2024
概括
喝热或冷茶会显著改变唾液的生物化学,影响醇,甲和尿酸水平. 虽然温度起到较小的作用,但茶的消费严重影响了健康成年人的唾液氧化还原状态.
科学领域:
- 生物化学 生物化学
- 人体生理学 人体生理学
- 食品科学 食品科学 食品科学
背景情况:
- 食物消费会影响唾液的生物化学和氧化还原状态.
- 食物的供应温度可能会影响这些唾液变化.
研究的目的:
- 研究热茶和冷茶摄入对唾液流量和氧化还原相关属性的即时和延迟影响.
- 为了比较饮茶的效果与饮热水和饮冷水的效果作为对照.
主要方法:
- 从20名健康成年人中收集的唾液样本,分别是摄入热茶 (57°C),冷茶 (8°C),热水或冷水前,3分钟后和30分钟后.
- 分析了唾液流速,醇 (SH),马隆迪化物 (MDA),尿酸 (UA),降解铁的抗氧化能力 (FRAP) 和总蛋白质含量 (TPC).
主要成果:
- 黑茶的摄入立即增加了唾液醇 (SH) 和甲 (MDA),同时降低了尿酸 (UA).
- 摄入茶叶显示出非显著的趋势,即增加唾液铁降低抗氧化能力 (FRAP).
- 摄入水减少了MDA,增加了UA;冷水比热水诱导了总蛋白质 (TPC) 的延迟增加.
结论:
- 摄入黑茶会严重且显著地影响人类唾液的氧化还原特性.
- 与饮料类型相比,饮料的温度在改变唾液氧化还原状态方面起到次要作用.
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