Fluoride Content in Asian Produced Green Teas.

IF 16.4 1区化学 Q1 CHEMISTRY, MULTIDISCIPLINARY

Accounts of Chemical Research Pub Date : 2021-02-01

Melissa E Ing, Britta E Magnuson, David L Frantz

{"title":"Fluoride Content in Asian Produced Green Teas.","authors":"Melissa E Ing, Britta E Magnuson, David L Frantz","doi":"","DOIUrl":null,"url":null,"abstract":"Background: This study determined the fluoride content of green tea from various parts of Asia, where green tea originates.Methods: We brewed 2.5 g each of 4 types of green tea (from China, South Korea, Japan and Sri Lanka) using deionized water heated to boiling. Water was cooled to 71°C, then tea was steeped for 2 minutes. This process was repeated 20 times, thus providing 20 samples for each tea type. In addition, 20 control samples of deionized water were brewed to the same specifications. Samples were analyzed using a fluoride probe, and statistical power was calculated.Results: The tea samples from different countries varied in the amount of fluoride they contained. The Chinese sample contained the most fluoride, while the Japanese sample contained the least. Means and interquartile ranges of fluoride concentration were calculated for each sample: Sri Lanka 3.58 ppm (0.1425), Chinese 6.83 ppm (0.140), South Korean 5.36 ppm (0.0975), Japanese 1.88 ppm (0.1375) and control 0.33 ppm (0.0078).Conclusion: The origin of tea and environmental factors, such as pollution, groundwater, air and the soil in which it was grown appear to directly affect the amount of fluoride that accumulates in the plants. Considering the fluoride content revealed by this study, green tea consumption habits should be taken into account when prescribing adjunct fluoride therapy as part of a preventative program for patient care.","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":null,"pages":null},"PeriodicalIF":16.4000,"publicationDate":"2021-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"3","ListUrlMain":"","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

Abstract

Background: This study determined the fluoride content of green tea from various parts of Asia, where green tea originates.

Methods: We brewed 2.5 g each of 4 types of green tea (from China, South Korea, Japan and Sri Lanka) using deionized water heated to boiling. Water was cooled to 71°C, then tea was steeped for 2 minutes. This process was repeated 20 times, thus providing 20 samples for each tea type. In addition, 20 control samples of deionized water were brewed to the same specifications. Samples were analyzed using a fluoride probe, and statistical power was calculated.

Results: The tea samples from different countries varied in the amount of fluoride they contained. The Chinese sample contained the most fluoride, while the Japanese sample contained the least. Means and interquartile ranges of fluoride concentration were calculated for each sample: Sri Lanka 3.58 ppm (0.1425), Chinese 6.83 ppm (0.140), South Korean 5.36 ppm (0.0975), Japanese 1.88 ppm (0.1375) and control 0.33 ppm (0.0078).

Conclusion: The origin of tea and environmental factors, such as pollution, groundwater, air and the soil in which it was grown appear to directly affect the amount of fluoride that accumulates in the plants. Considering the fluoride content revealed by this study, green tea consumption habits should be taken into account when prescribing adjunct fluoride therapy as part of a preventative program for patient care.

本刊更多论文

亚洲产绿茶中的氟化物含量

背景:本研究测定了绿茶原产地亚洲不同地区绿茶中的氟化物含量。方法:选用中国、韩国、日本、斯里兰卡4种绿茶，各2.5 g，用去离子水加热至沸腾。将水冷却至71°C，然后将茶浸泡2分钟。这个过程重复了20次，每个茶种提供了20个样品。此外，20个去离子水的对照样品也按相同的规格酿造。使用氟化物探针对样品进行分析，并计算统计功率。结果:不同国家的茶叶样品含氟量存在差异。中国样品中氟化物含量最多，而日本样品中氟化物含量最少。计算了每个样本的氟浓度平均值和四分位数范围:斯里兰卡为3.58 ppm(0.1425)，中国为6.83 ppm(0.140)，韩国为5.36 ppm(0.0975)，日本为1.88 ppm(0.1375)，对照为0.33 ppm(0.0078)。结论:茶叶的产地和环境因素，如污染、地下水、空气和茶叶生长的土壤，直接影响茶叶中氟化物的积累量。考虑到这项研究揭示的氟化物含量，在处方辅助氟化物治疗作为患者护理预防计划的一部分时，应考虑到绿茶的消费习惯。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Accounts of Chemical Research 化学-化学综合

CiteScore

31.40

自引率

1.10%

发文量

312

审稿时长

2 months

期刊介绍： Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance. Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.