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
收藏
页码：64 / 71
页数：8
相关论文
共 50 条
  • [21] The Anti-Obesity and Health-Promoting Effects of Tea and Coffee
    Sirotkin, Alexander, V
    Kolesarova, Adriana
    PHYSIOLOGICAL RESEARCH, 2021, 70 (02) : 161 - 168
  • [22] Tea, Coffee, and Milk Consumption and Colorectal Cancer Risk
    Green, Chadwick John
    de Dauwe, Palina
    Boyle, Terry
    Tabatabaei, Seyed Mehdi
    Fritschi, Lin
    Heyworth, Jane Shirley
    JOURNAL OF EPIDEMIOLOGY, 2014, 24 (02) : 146 - 153
  • [23] Evaluation of the effects of different photosensitizers used in antimicrobial photodynamic therapy on tooth discoloration: spectrophotometric analysis
    Sahin, Ozge Huer
    Korucu, Hulde
    Aydin, Zeliha Ugur
    LASERS IN MEDICAL SCIENCE, 2024, 39 (01)
  • [24] Comparative antimutagenic and anticlastogenic effects of green tea and black tea: a review
    Gupta, S
    Saha, B
    Giri, AK
    MUTATION RESEARCH-REVIEWS IN MUTATION RESEARCH, 2002, 512 (01) : 37 - 65
  • [25] Mechanisms of hypolipidemic and anti-obesity effects of tea and tea polyphenols
    Lin, JK
    Lin-Shiau, SY
    MOLECULAR NUTRITION & FOOD RESEARCH, 2006, 50 (02) : 211 - 217
  • [26] Coffee, tea, caffeine intake, and the risk of cancer in the PLCO cohort
    Hashibe, Mia
    Galeone, Carlotta
    Buys, Saundra S.
    Gren, Lisa
    Boffetta, Paolo
    Zhang, Zuo-Feng
    La Vecchia, Carlo
    BRITISH JOURNAL OF CANCER, 2015, 113 (05) : 809 - 816
  • [27] Hydroxyurea-induced Tooth Discoloration
    Okuyucu, Muhammed
    Atay, Memis Hilmi
    TURKISH JOURNAL OF HEMATOLOGY, 2020, 37 (01) : 74 - 75
  • [28] Availability of aluminium from tea and coffee
    Muller, M
    Anke, M
    IllingGunther, H
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 205 (02): : 170 - 173
  • [29] Transfer of Ochratoxin A into Tea and Coffee Beverages
    Malir, Frantisek
    Ostry, Vladimir
    Pfohl-Leszkowicz, Annie
    Toman, Jakub
    Bazin, Ingrid
    Roubal, Tomas
    TOXINS, 2014, 6 (12): : 3438 - 3453
  • [30] Lignan and isoflavonoid concentrations in tea and coffee
    Mazur, WM
    Wähälä, K
    Rasku, S
    Salakka, A
    Hase, T
    Adlercreutz, H
    BRITISH JOURNAL OF NUTRITION, 1998, 79 (01) : 37 - 45
12345