Figure 9. A prolonged retention in the oral cavity of antioxidant agents in an espresso drink.

5 mL of an espresso drink containing approximately 45 mM of polyphenols (tested by the Folin reagent) was held in the mouth for 30 seconds and hen swallowed. Saliva was then collected at 15 minute intervals and its LDCL quenching propertied was tested. Note: That even after 120 minutes saliva still had enhanced antioxidative properties, suggesting that coffee derived polyphenols were avidly suck to oral surfaces and persisted there despite a constant salivary flow. (n = 3).