Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavity.

@article{Ginsburg2012SalivaIT,
  title={Saliva increases the availability of lipophilic polyphenols as antioxidants and enhances their retention in the oral cavity.},
  author={Isaac Ginsburg and Erez Koren and Miriam Shalish and Joseph Kanner and Ron Kohen},
  journal={Archives of oral biology},
  year={2012},
  volume={57 10},
  pages={1327-34}
}
OBJECTIVE Lipophilic polyphenols in fruit beverages can avidly bind to surfaces of microorganisms and to blood cells and to impart upon them enhanced oxidant scavenging abilities (OSA). However, since many of the polyphenols are actually not fully soluble in water, they are therefore not available to act as effective antioxidant agents. We hypothesized that whole saliva, proteins such as albumin and mucin, human red blood cells and platelets, may all increase the "solubility" and availability… CONTINUE READING

Citations

Publications citing this paper.
Showing 1-10 of 12 extracted citations

Similar Papers

Loading similar papers…