The Relationship Between Salivary Redox, Diet, and Food Flavor Perception

• Published in: Frontiers in nutrition (Lausanne) Vol. 7; p. 612735
• Main Authors: Schwartz, Mathieu, Neiers, Fabrice, Feron, Gilles, Canon, Francis
• Format: Journal Article
• Language: English
• Published: Switzerland Frontiers Media S.A 28.01.2021
• Subjects: antioxidant capacity; diet; flavor; Food and Nutrition; Life Sciences; Nutrition; perception; redox; saliva; flavor; saliva; salivary proteins; antioxidant; antioxidant capacity; diet; perception; redox
• ISSN: 2296-861X; 2296-861X
• DOI: 10.3389/fnut.2020.612735

The mouth is the gateway for entrance of food and microorganisms into the organism. The oral cavity is bathed by saliva, which is thus the first fluid that food and microorganisms will face after their entrance. As a result, saliva plays different functions, including lubrication, predigestion, protection, detoxification, and even transport of taste compounds to chemoreceptors located in the taste buds. To ensure its function of protection, saliva contains reactive harmful compounds such as reactive oxygen species that are controlled and neutralized by the antioxidant activity of saliva. Several antioxidant molecules control the production of molecules such as reactive oxygen compounds, neutralize them and/or repair the damage they have caused. Therefore, a balance between reactive oxidant species and antioxidant compounds exists. At the same time, food can also contain antioxidant compounds, which can participate in the equilibrium of this balance. Numerous studies have investigated the effects of different food components on the antioxidant capacity of saliva that correspond to the ability of saliva to neutralize reactive oxygen species. Contradictory results have sometimes been obtained. Moreover, some antioxidant compounds are also cofactors of enzymatic reactions that affect flavor compounds. Recent studies have considered the salivary antioxidant capacity to explain the release of flavor compounds or . This article aims to review the effect of food on the antioxidant capacity of saliva and the impact of salivary antioxidant capacity on flavor perception after a brief presentation of the different molecules involved.