Abstract
To evaluate the fluoride concentration and pH of tea derived from Camellia sinensis produced and commercialized in Argentina. Forty-eight varieties of tea (black (n?=?16), green (n?=?21), red (n?=?7), and white (n?=?4)) commercialized in the form of leaves or tea bags were acquired. One bag or 2.0?±?0.05 g of each product was infused for 5 min in 200 mL of distilled boiled water. The F? concentration was determined using an ion-selective electrode and pH was measured using a pH meter. The found fluoride concentrations ranged from 0.1 to 9.7 µg/mL and the pH ranged from 2.7 to 5.1. A higher fluoride concentration was observed in the leaves group (2.75?±?2.65 µg/mL) compared to tea bags (1.10?±?0.82 µg/mL) (p?<?0.05). Regarding the type of tea, green and black tea were richer in F? than red and white tea. Fluoride and pH appeared not to be correlated (Pearson test). All the studied tea samples presented fluoride concentrations greater than the threshold recommended for drinking water. The pH proved to be low, which could be a risk for erosive tooth wear.
*Original full-text article online at: https://link.springer.com/article/10.1007/s10661-022-10345-9
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Effect of excessive green tea versus fluoride and caffeine on body weight and serum thyroid hormones in male mice
Green tea is a worldwide used beverage rich in fluoride and caffeine. To study the effect of excessive green tea intake versus fluoride and caffeine on body weight and serum thyroid hormones in male mice. Also, to confirm the effect of excessive green tea intake on thyroid gland was due
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Fluoride content of soft drinks, nectars, juices, juice drinks, concentrates, teas and infusions marketed in Portugal
A potentiometric method using a fluoride combination ion-selective electrode was validated and used to analyse 183 samples, including soft drinks, juices, nectars, juice drinks, concentrates, teas and infusions marketed in Portugal. The fluoride levels were higher in extract-based soft drinks, juice drinks and juice, with fluoride values of 0.86 ± 0.35, 0.40 ± 0.24 and 0.37
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Fluoride Content in Asian Produced Green Teas.
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
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Comparison of total ionic strength adjustment buffers III and IV in the measurement of fluoride concentration of teas.
BACKGROUND: Tea is the second most consumed drink in the UK and a primary source of hydration; it is an important source of dietary fluoride (F) for consumers and also abundant in aluminium (Al). Varying ranges of F concentrations in teas have been reported worldwide which may be, in part,
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Serum fluoride concentrations in renal insufficiency
In an area with non-fluoridated water (F content, 0.061 ppm), serum fluoride concentrations as measured with an ion specific electrode were as follows: controls (N = 13), 0.0127 ppm + 0.0057 (mean + SD); renal insufficiency (N = 10), 0.0452 ppm + 0.0151; chronic hemodialysis (N = 11), 0.0424 +
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The Lancet: Fluoride Studies in a Patient with Arthritis
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