Salivary hydrogen peroxide produced by holding or chewing green tea in the oral cavity

Joshua D. Lambert, Seok Joo Kwon, Jungil Hong, Chung S. Yang

Research output: Contribution to journalArticlepeer-review

37 Scopus citations


Tea (Camellia sinensis) catechins have been studied for disease prevention. These compounds undergo oxidation and produce H2 O2. We have previously shown that holding tea solution or chewing tea leaves generates high salivary catechin levels. Herein, we examined the generation of H2O2 in the oral cavity by green tea solution or leaves. Human volunteers holding green tea solution (0.1-0.6%) developed salivary H2O2 with CmaxO2 = 2.9-9.6 μM and AUCH0→∞ = 8.5-285.3 μMmin. Chewing 2 g green tea leaves produced higher levels of H2O2 (Cmax=31.2 μM, AUC0rarr;∞ = 1290.9 μM min). Salivary H2O2 correlated with catechin levels and with predicted levels of H2O2 (Cmax(expected) = 36 μM vs Cmax(determined) = 31.2 μM). Salivary H2O2 and catechin concentrations were similar to those that are biologically active in vitro. Catechin-generated H2O2 may, therefore, have a role in disease prevention by green tea.

Original languageEnglish (US)
Pages (from-to)850-853
Number of pages4
JournalFree Radical Research
Issue number7
StatePublished - 2007

All Science Journal Classification (ASJC) codes

  • Biochemistry


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