Daily Fluoride Intake from Iranian Green Tea: Evaluation of Various Flavorings on Fluoride Release.
作者： Afshin Maleki , Hiua Daraei , Elham Mohammadi , Shiva Zandi , Pari Teymouri
DOI: 10.4137/EHI.S38511
关键词: Chloride 、 Sulfate 、 Fluoride release 、 Green tea 、 Fluoride intake 、 Fluoride 、 Biotechnology 、 Food science 、 Nitrate 、 Polyphenol 、 Biology
摘要: With increased awareness of the health benefits compounds in green tea, especially polyphenols, its consumption is rising. The main purpose this study to determine effect different additives on released fluoride into tea liquor and also daily intake. concentrations fluoride, nitrate, sulfate, chloride were measured 15 flavored teas (Refah-Lahijan). other anion by ion chromatography method. data analyzed with Statistical Package for Social Sciences version 16.0. results showed that minimum maximum infusions 0.162 mg/L (cinnamon-flavored tea) 3.29 (bagged peach-flavored tea), respectively. mean concentration leaves was 52 mg/kg, approximately 89% from after brewing. varied significantly among examined (P 0.05). Finally, drinking studied cannot make a significant contribution dietary intake F consumers.
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