Effects of tea and coffee on tooth discoloration

被引：0

作者：

Kim, Soyeon ^{[1
,2
]}

Son, Ji Eun ^{[3
]}

Larnani, Sri ^{[1
,2
]}

Sim, Hye-Young ^{[2
,4
,5
]}

Yun, Pil-Young ^{[2
,4
,6
]}

Kim, Young-Jae ^{[2
,7
]}

Park, Young-Seok ^{[1
,2
,8
]}

机构：

[1] Seoul Natl Univ, Sch Dent, Dept Oral Anat, Seoul, South Korea

[2] Seoul Natl Univ, Dent Res Inst, Sch Dent, Seoul, South Korea

[3] Seoul Natl Univ, Sch Dent, Dept Integrated Dent, Seoul, South Korea

[4] Seoul Natl Univ, Sch Dent, Dept Dent, Seoul, South Korea

[5] SMG SNU Boramae Med Ctr, Dept Dent, Seoul, South Korea

[6] Seoul Natl Univ, Dept Oral & Maxillofacial Surg, Sect Dent, Bundang Hosp, Seongnam, South Korea

[7] Seoul Natl Univ, Sch Dent, Dept Pediat Dent, Seoul, South Korea

[8] Seoul Natl Univ, Ctr Future Dent, Sch Dent, Seoul, South Korea

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2024年 / 36卷 / 04期

基金：

新加坡国家研究基金会;

关键词：

catechins; chlorogenic acids; coffee; tea; theaflavins; tooth discoloration; BLACK TEA; CATECHINS; COLOR;

D O I：

10.15586/ijfs.v36i4.2715

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Tooth discoloration because of dietary habits is a serious concern, particularly from tea and coffee consumption. This study investigated the effects of these beverages on tooth discoloration, focusing on their key chemical components. Bovine enamel specimens were immersed in green and black tea samples and Arabica and Robusta coffee samples for 1-72 h. High-performance liquid chromatography analyzed catechins, theaflavins, and chlorogenic acids, while spectrophotometry measured discoloration. Multiple regression analysis (significance at p < 0.05) revealed that all beverages caused significant tooth discoloration, with black tea showing the most pronounced effect because of its theaflavin content.

引用

页码：64 / 71

页数：8

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