An investigation of how saliva and salivary proteins may interact with polyphenol-rich beverages to alter their available antioxidant capacity (360G-Wellcome-211528_Z_18_Z)

Polyphenols are a diverse group of phytochemicals found in plant-derived foods and beverages. A plethora of studies have demonstrated potential health benefits of polyphenols and of polyphenol-rich foods and beverages, and there are indications that they may have potential for use as medicinal agents and as dietary supplements. However, many of the studies have been performed in animals and in vitro cell systems, and although there is some evidence for their beneficial effects in humans, more studies in human systems are necessary. The bioavailability of these agents is currently under scrutiny, and it is crucial to develop understanding of how these polyphenols can function within physiological systems. In this study, saliva will be used as a physiological medium in which to study the antioxidant capacity of some polyphenol-rich beverages. Previous studies have shown that saliva may modulate antioxidant capacity of polyphenol-rich dietary agents, possibly due to interactions of polyphenols with salivary proteins. This study aims to further investigate the interactions between polyphenols and saliva by measuring the antioxidant capacity of hawthorn juice, cranberry juice, blueberry juice, pomegranate juice and green tea in saliva under varying experimental conditions. The interactions between these beverages and specific salivary proteins will also be investigated.