Assessment of fluoride concentration and daily intake by human from tea and herbal infusions.

@article{Malinowska2008AssessmentOF,
  title={Assessment of fluoride concentration and daily intake by human from tea and herbal infusions.},
  author={Ewa Malinowska and Iwona Inkielewicz and Wojciech Czarnowski and Piotr Szefer},
  journal={Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association},
  year={2008},
  volume={46 3},
  pages={1055-61}
}
The fluoride content in infusions of commercially available black, green, oolong, pu-erh and white teas was determined by ion-selective electrode. Herbal infusions as well as instant tea and ready-to-drink tea beverages were also examined. It is found that brewing time (5, 10 and 30 min) does increase the fluoride content, which in infusions of black tea (5 min brewing) was higher than that in the other types of tea, with contents ranging between 0.32 and 4.54 mg/l for black tea to 0.37-0.54 mg… CONTINUE READING
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