Salivary hydrogen peroxide produced by holding or chewing green tea in the oral cavity

Abstract

Tea (Camellia sinensis) catechins have been studied for disease prevention. These compounds undergo oxidation and produce H₂O₂. We have previously shown that holding tea solution or chewing tea leaves generates high salivary catechin levels. Herein, we examined the generation of H₂O₂ in the oral cavity by green tea solution or leaves. Human volunteers holding green tea solution (0.1–0.6%) developed salivary H₂O₂ with C_max = 2.9–9.6 μM and AUC_{0 → ∞} = 8.5–285.3 μM min. Chewing 2 g green tea leaves produced higher levels of H₂O₂ (C_max = 31.2 μM, AUC_{0 → ∞} = 1290.9 μM min). Salivary H₂O₂ correlated with catechin levels and with predicted levels of H₂O₂ (C_{max(expected)} = 36 μM vs C_{max(determined)} = 31.2 μM). Salivary H₂O₂ and catechin concentrations were similar to those that are biologically active in vitro. Catechin-generated H₂O₂ may, therefore, have a role in disease prevention by green tea.

• Green tea
• catechins
• H₂O₂, cancer prevention
• oral cavity

Notes

^*Supported by National Institutes of Health Grant CA88961 (to CSY) and American Institute for Cancer Research Grant 05A047 (to JDL)