. 2024 Apr 22;8:22. doi: 10.1038/s41538-024-00266-x

Table 1.

The salivary flow rate, total protein content, antioxidant capacity, uric acid, thiol and MDA content after consuming hot/cold water or black tea

Sample	SFR	TPC	FRAP	UA	SH	MDA
Unit	mL/min	mg/mL	mmol Fe²⁺/L	µM	µM	µM
Stage 1
HW	0.399 ± 0.064^a	0.843 ± 0.093^a	0.529 ± 0.091^b	196.2 ± 37.1^a	196.7 ± 57.1^a	1.981 ± 0.258^a
CW	0.378 ± 0.056^a	0.891 ± 0.119^a	0.590 ± 0.095^a,b	216.8 ± 29.8^a	242.1 ± 106.4^a	1.872 ± 0.259^a
HBT	0.366 ± 0.096^a	0.904 ± 0.105^a	0.583 ± 0.091^a,b	219.5 ± 32.2^a	191.4 ± 103.5^a	1.891 ± 0.236^a
CBT	0.345 ± 0.099^a	0.914 ± 0.162^a	0.639 ± 0.069^a	222.8 ± 27.9^a	158.3 ± 37.2^a	1.801 ± 0.385^a
Stage 2
HW	0.417 ± 0.076^a	0.840 ± 0.105^b,c	0.503 ± 0.081^b	201.7 ± 38.8^a,b	180.4 ± 43.8^b	1.491 ± 0.302^b
CW	0.396 ± 0.058^a	0.788 ± 0.070^c	0.526 ± 0.100^b	213.9 ± 34.3^a	196.6 ± 83.0^b	1.381 ± 0.287^b
HBT	0.389 ± 0.099^a	1.026 ± 0.155^a	0.685 ± 0.080^a	170.8 ± 28.1^b	352.9 ± 160.0^a	2.201 ± 0.255^a
CBT	0.413 ± 0.123^a	0.946 ± 0.143^a,b	0.729 ± 0.090^a	155.2 ± 25.5^b	361.6 ± 178.7^a	2.102 ± 0.374^a
Stage 3
HW	0.433 ± 0.107^a	0.872 ± 0.103^b	0.577 ± 0.114^b	243.0 ± 47.2^a	171.4 ± 29.2^a	2.031 ± 0.402^a
CW	0.420 ± 0.092^a	0.994 ± 0.102^a	0.661 ± 0.097^a,b	254.3 ± 33.7^a	208.7 ± 92.5^a	1.849 ± 0.225^a
HBT	0.403 ± 0.133^a	1.097 ± 0.185^a	0.602 ± 0.096^a,b	248.8 ± 27.8^a	237.7 ± 156.4^a	1.920 ± 0.228^a
CBT	0.405 ± 0.128^a	1.071 ± 0.156^a	0.732 ± 0.100^a	232.7 ± 33.4^a	257.4 ± 138.8^a	1.859 ± 0.390^a

The values were expressed as means ± SD. Tea samples consumed before, 3-min after and 30-min after are denoted as Stage 1, Stage 2 and Stage 3, respectively. ^{a, b, c} indicates significant differences at the same stage.