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The influences of taste and temperature of
green tea beverages on salivary flow rate
Authors :
- Raveewan Punya-ngarm D.D.S., M.P.H.
- Pornsri Patimanukaseam B.Sc. (Med.Tech.), M.Sc. (Biochemistry)
Abstract :
Objective To study the influences of taste and temperature of green tea beverages on salivary flow rate.
Materials and methods The subjects were 30 healthy volunteers, 20-22 years old, who had not taken
any kinds of medicines for at least 3 months. Control saliva were collected on the first day by sitting
position and head bowing down, then let saliva drool into the container for 10 minutes. Experimental
saliva were collected on day 2 to 7 by the same procedure after subjects had drunk 300 ml of 5o, 30o and
50oC demineralized water or green tea by straw. The salivary flow rate from every stage was calculated
in ml/min. The differences of the mean salivary flow rate between control, after intake of 5o, 30o and
50oC water or green tea were analyzed by one-way ANOVA and LSD at 95% confidence limit.
Results The mean flow rate of control saliva was 0.47±0.27 ml/min. After 5o, 30o and 50oC water and
green tea intake, the means of salivary flow rate were 0.67±0.26, 0.48±0.26, 0.51±0.24, 0.75±0.28,
0.56±0.32 and 0.60±0.30 ml/min, respectively. The mean flow rate after 5oC water intake was significantly
higher than the mean flow rate at control and after 30oC water intake (p < .05) but not
significantly higher than the flow rate after 50oC water intake. In addition, the mean flow rate after
30oC water intake was not significantly different from the mean flow rate after 50oC water intake. For
5oC green tea intake, the mean flow rate was significantly higher than the mean flow rate at control and
after 30oC green tea intake (p < .05). The mean flow rate after 30oC and 50oC green tea intake showed
no significant difference, similar to the results obtained from the experiment with water intake.
However, the comparison between green tea and water having the same temperature demonstrated
that every pair of the mean flow rate after green tea and water intake showed significant difference
(p < .05).
Conclusion The taste of green tea beverage was capable to increase salivary flow rate and cold green
tea was more effective on flow rate stimulation than hot green tea.
(CU Dent J. 2005;28:221-8)
Keywords :
dental caries; green tea; salivary flow rate; taste; temperature
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