Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch

  title={Inhibition of Salivary Amylase by Black and Green Teas and Their Effects on the Intraoral Hydrolysis of Starch},
  author={J. Zhang and Shelby Kashket},
  journal={Caries Research},
  pages={233 - 238}
Tea decoctions prepared from a number of black and green teas inhibited amylase in human saliva. Black teas gave higher levels of inhibition than green teas, and removal of tea tannins with gelatin led to the loss of inhibitory activity from all decoctions. Streptococcal amylase was similarly inhibited by tea decoctions. Fluoride was without effect on amylase. Since salivary amylase hydrolyzes food starch to low molecular weight fermentable carbohydrates, experiments were carried out to… 
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