Quality improvement of saliva by chewing tapioca pearls in bubble tea drinks: a randomized experimental trial: (Study on salivary C-reactive protein (CRP) and calcium (Ca) levels).

ABSTRACT: Background: Bubble tea drinks contain tea and tapioca pearls. Chewing tapioca pearls in bubble tea drinks may increase salivary components. Because of its proteins, inorganic components, and enzymes, saliva plays an important role in the body's defense against bacteria and viruses. This study aims to analyze the effect of chewing tapioca pearls in bubble tea drinks on salivary C-reactive protein (CRP) and calcium (Ca) levels. Methods: The inclusion criterion was 18-25 years of age. The exclusion criteria were receiving medication, using dentures, a history of dry mouth, smoking and systemic disease. In the first week of the experiment, subjects drank bubble tea with tapioca pearls for three days (intervention week). In the second week, the same subjects drank tea without pear

SUBMITTER: Handajani J 

PROVIDER: S-EPMC8938629 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature