Astringency and Oral Health
NCT05819073 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 49
Last updated 2025-03-28
Summary
The perception of astringency is thought to involve the interaction between tannins and salivary proteins. However, the mechanisms underlying this interaction are poorly understood. The tannins' subclass known as type A proanthocyanidins seems to have a positive effect on human health. Despite that, humans show large individual differences in the sensory perception and acceptance of astringent foods such as tea, wine and chocolate suggesting that this variation may have a genetic basis. Salivary proteins play an essential role both in affecting oral taste perception and in maintaining a healthy oral environment. Diverse microorganisms inhabit the oral cavity. The interactions between oral microbiota, host and environmental factors influence microbial homeostasis and ultimately human oral health. Understanding individual differences in salivary proteins, oral microbiome and the mechanisms by which tannins evoke the perception of astringency could provide important insights into the role of these compounds in human nutrition and health.
Conditions
- Saliva Altered
- Taste, Altered
Interventions
- OTHER
-
Plain water
Subjects will use plain water as an oral rinse twice a day for 3 days.
- OTHER
-
CPE
Subjects will use a cranberry-derived oral rinse twice a day for 11 days.
Sponsors & Collaborators
-
Rutgers, The State University of New Jersey
lead OTHER
Principal Investigators
-
Beverly J Tepper, Ph.D. · Rutgers University
Study Design
- Allocation
- NON_RANDOMIZED
- Purpose
- BASIC_SCIENCE
- Masking
- NONE
- Model
- PARALLEL
Eligibility
- Min Age
- 18 Years
- Max Age
- 50 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2022-11-01
- Primary Completion
- 2023-11-14
- Completion
- 2023-11-14
Countries
- United States
Study Locations
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