Functional sugar‐free chewing gum infused with spices bolsters antioxidant capacity and phenolic content of saliva

Kristi M Crowe-White, Seung Eun Jung, Anna Bragg, Katelyn E Senkus

Objective
The purpose of this randomized, single-blind pilot study was to evaluate functional sugar-free gums infused with spices for improving the antioxidant capacity and phenolic content of saliva.

Methods
Antioxidant capacity and phenolic content of saliva were determined using the oxygen radical absorbance capacity and Folin-Ciocalteu assays, respectively. Unstimulated followed by stimulated saliva was collected according to a validated method across a prescribed five minute chewing period.

Results
Both gums significantly increased hydrophilic, lipophilic, and total antioxidant capacity of saliva (p < 0.05) yet to varying extents. Phenolic content of saliva was significantly higher (p < 0.001) post-chew for both gums.

Conclusions
Results suggest spices infused into sugar-free chewing gum bolster the antioxidant capacity of saliva, thereby promoting oral health. Research evaluating the sublingual absorption of spice-derived antioxidants in functional gums and their influence on systemic oxidative stress is warranted.

Reference
Crowe-White, KM, Jung, SE, Bragg, A, Senkus, KE. Functional sugar‐free chewing gum infused with spices bolsters antioxidant capacity and phenolic content of saliva. Scientific Reports, 13:4802. 2023.