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Li Y, Yin N, Cai X, Wang P, Fan C, Chang X, Liu X, Geng Z, Cui L, Du X, Cui Y. Effects of calcium supplements on oral bioavailability of fluoride in soil based on In Vivo and In Vitro methods. JOURNAL OF HAZARDOUS MATERIALS 2023; 456:131663. [PMID: 37224715 DOI: 10.1016/j.jhazmat.2023.131663] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 04/30/2023] [Accepted: 05/17/2023] [Indexed: 05/26/2023]
Abstract
Dietary calcium (Ca) intake can alleviate fluoride (F) induced fluorosis to maintain bone health. However, it is unclear whether calcium supplements can reduce the oral bioavailability of F present in contaminated soils. Here we evaluated the effects of Ca supplements on F bioavailability in three soils using an in vitro method (Physiologically Based Extraction Test) and an in vivo mouse model. Seven Ca salts, commonly used in calcium supplements, significantly reduced the F bioaccessibility in the gastric and small intestinal phases. Particularly for Ca phosphate at 150 mg Ca supplementation, F bioaccessibility in the small intestinal phase was reduced from 35.1-38.8% to 0.7-1.9% where soluble F concentrations were less than 1 mg/L. Overall, the eight Ca tablets tested in this study showed greater efficiency at decreasing F solubility. The in vitro bioaccessibility after Ca supplementation was consistent with the relative bioavailability of F. As supported by X-ray photoelectron spectroscopy, a possible mechanism is that freed F can be bound by Ca to form insoluble CaF2 and exchanged with OH groups from Al/Fe hydroxide to strongly adsorb F. These findings provide evidence of Ca supplementation in reducing health risks associated soil F exposure.
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Affiliation(s)
- Yunpeng Li
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Naiyi Yin
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China.
| | - Xiaolin Cai
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Pengfei Wang
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Chuanfang Fan
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Xuhui Chang
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Xiaotong Liu
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Ziqi Geng
- Sino-Danish College, University of Chinese Academy of Sciences, Beijing 101408, PR China
| | - Liwei Cui
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China
| | - Xin Du
- CHINALCO Environmental protection and Energy Conservation Group Co. Ltd., Beijing 101300, PR China
| | - Yanshan Cui
- College of Resources and Environment, University of Chinese Academy of Sciences, Beijing 101408, PR China; Research Center for Eco-Environment Sciences, Chinese Academy of Sciences, Beijing 100085, PR China.
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Huang J, Fan Y, Lei Z, Yu Z, Ni D, Chen Y. The inhibitory effect and mechanism of theaflavins on fluoride transport and uptake in HIEC-6 cell model. Food Chem Toxicol 2023:113939. [PMID: 37433353 DOI: 10.1016/j.fct.2023.113939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 07/05/2023] [Accepted: 07/07/2023] [Indexed: 07/13/2023]
Abstract
Fluoride (F-) is widely present in nature, while long-term excessive F- intake can lead to fluorosis. Theaflavins are an important bioactive ingredient of black and dark tea, and black and dark tea water extracts showed a significantly lower F- bioavailability than NaF solutions in previous studies. In this study, the effect and mechanism of four theaflavins (theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate, theaflavin-3,3'-digallate) on F- bioavailability were investigated using normal human small intestinal epithelial cells (HIEC-6) as a model. The results showed that theaflavins could inhibit the absorptive (apical - basolateral) transport of F- while promote its secretory (basolateral - apical) transport in HIEC-6 cell monolayers in a time- and concentration-dependent (5-100 μg/mL) manner, and significantly reduce the cellular F- uptake. Moreover, the HIEC-6 cells treated with theaflavins showed a reduction in cell membrane fluidity and cell surface microvilli. Transcriptome, qRT-PCR and Western blot analysis revealed that theaflavin-3-gallate (TF3G) addition could significantly enhance the mRNA and protein expression levels of tight junction-related genes in HIEC-6 cells, such as claudin-1, occludin and zonula occludens-1 (ZO-1). Overall, theaflavins may reduce F- absorptive transport by regulating tight junction-related proteins, and decreasing intracellular F- accumulation by affecting the cell membrane structure and properties in HIEC-6 cells.
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Affiliation(s)
- Jiasheng Huang
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Yueqin Fan
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Zhendong Lei
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Zhi Yu
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Dejiang Ni
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China
| | - Yuqiong Chen
- National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China; College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan, Hubei, 430070, PR China.
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3
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Sun H, Wen B, Wu Z, Xing A, Xu X, Chang Y, Guo G, Wang Y. The performance of water-soluble fluoride transformation in soil-tea-tea infusion chain system and the potential health risk assessment. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:2893-2902. [PMID: 34755346 DOI: 10.1002/jsfa.11630] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/06/2020] [Revised: 10/26/2021] [Accepted: 11/09/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Water-soluble fluoride (WS-F) can be absorbed directly by tea plants from soil and comprises a major source of dietary F in tea consumers. To reveal the WS-F accumulation in tea leaves and assess WS-F health risks, 70 sets of samples including tea leaves at three maturity stages and corresponding topsoil were collected from Xinyang, China. The WS-F contents in tea samples and pH values in soil samples were determined. RESULTS The contents of WS-F in tea leaves exhibited a positive correlation with leaf maturity. The contents of WS-F in tea leaves showed a positive correlation with WS-F contents in the soil as the soil pH value exceeds 5. All the bud with two leaves samples, 84.29% of the third to sixth leaves samples, and 78.57% mature leaves samples in 5-min infusion tend to be no health threat. The leaching characteristics of WS-F from tea leaves were influenced by the leaf maturity and soaking time. CONCLUSION Taking measures to control pH and WS-F concentration of plantations soil, as well as drinking tea infusion made from young leaves or reducing soaking time could decrease the WS-F health risk. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Hua Sun
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Bo Wen
- College of Landscape Architecture, Nanjing Forestry University, Nanjing, P. R. China
| | - Zichen Wu
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Anqi Xing
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Xiaohan Xu
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
| | - Yali Chang
- Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, P. R. China
| | - Guiyi Guo
- Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan, Xinyang Agriculture and Forestry University, Xinyang, P. R. China
| | - Yuhua Wang
- College of Horticulture, Nanjing Agricultural University, Nanjing, P. R. China
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Chen G, Peng Y, Xie M, Xu W, Chen C, Zeng X, Liu Z. A critical review of Fuzhuan brick tea: processing, chemical constituents, health benefits and potential risk. Crit Rev Food Sci Nutr 2021; 63:5447-5464. [PMID: 34964426 DOI: 10.1080/10408398.2021.2020718] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
Fuzhuan brick tea (FBT) is a traditional popular beverage in the border regions of China. Nowadays, FBT has been attracted great attention due to its uniquely flavor and various health-promoting functions. An increasing number of efforts have been devoted to the studies on health benefits and chemistry of FBT over the last decades. However, FBT was still received much less attention than green tea, oolong tea and black tea. Therefore, it is necessary to review the current encouraging findings about processing, microorganisms, chemical constituents, health benefits and potential risk of FBT. The fungus fermentation is the key stage for processing of FBT, which is involved in a complex and unique microbial fermentation process. The fungal community in FBT is mainly dominated by "golden flower" fungi, which is identified as Aspergillus cristatus. A great diversity of novel compounds is formed and identified after a series of biochemical reactions during the fermentation process of FBT. FBT shows various biological activities, such as antioxidant, anti-inflammatory, anti-obesity, anti-bacterial, and anti-tumor activities. Furthermore, the potential risk of FBT was also discussed. It is expected that this review could be useful for stimulating further research of FBT.
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Affiliation(s)
- Guijie Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yujia Peng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Minhao Xie
- Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Weiqi Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Chunxu Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Zhonghua Liu
- Key Laboratory of Ministry of Education for Tea Science, Hunan Agricultural University, Changsha, China
- National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, China
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5
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He M, Lyu X. Application of BRAFO-tiered approach for health benefit-risk assessment of dark tea consumption in China. Food Chem Toxicol 2021; 158:112615. [PMID: 34656696 DOI: 10.1016/j.fct.2021.112615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 09/09/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
Dark tea, a unique tea fermented primarily in China, has numerous potential beneficial effects. However, harmful substances present in dark tea have provoked significant concern. To conduct a quantitative benefit-risk assessment of dark tea for Chinese residents and provide guidance on rational consumption, a framework of Benefit-Risk Analysis for Foods (BRAFO) and meta-analysis was applied to construct a disability-adjusted life year (DALY). Based on the BRAFO-tiered approach, a reference scenario (no intake) and an alternative scenario (intake of 3 cups/day) were determined. The overall health impacts of dark tea were simulated by comparing the risks of fluoride and AF with benefits of reduced-risk to coronary heart disease (CHD) and diabetes in different scenarios. Three cups of fermented tea consumed per day decreased risks of CHD and diabetes by 8.16% and 12.77% respectively. After quantitative integration of information, the ultimate net health effect was found to be -1958.827 illustrating that the benefits of drinking three cups of dark tea per day outweigh the risks. However, considering the uncertainties in the process, decision-makers should proceed with caution, consulting additional well-conducted studies and further managing harmful substances in dark tea.
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Affiliation(s)
- Mengru He
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, China
| | - Xiaohua Lyu
- Department of Nutrition and Food Hygiene, West China School of Public Health and West China Fourth Hospital, Sichuan University, Chengdu, 610041, China.
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Chen G, Hu P, Xu Z, Peng C, Wang Y, Wan X, Cai H. The beneficial or detrimental fluoride to gut microbiota depends on its dosages. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 209:111732. [PMID: 33373928 DOI: 10.1016/j.ecoenv.2020.111732] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/06/2020] [Accepted: 11/25/2020] [Indexed: 06/12/2023]
Abstract
Fluoride, widely presented in drinking water and tea, may be detrimental or beneficial to the human health, depending on its dosages ingested. However, the relationship of different dosages of fluoride and gut microbiota is still unclear. In this work, the fermentation model using fecal samples provided by four volunteers was used to evaluate the effects of different dosages of fluoride (1, 2, 10 and 15 mg/L) on the gut microbiota in vitro. The result showed low dosages of fluoride (1 and 2 mg/L) had limited effect on the structure and functional Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway of gut microbiota. Furthermore, the low dosage of fluoride could promote the growth of beneficial gut microbiota, including Faecalibacterium and Lactobacillus. Whereas, the high dosage of fluoride (10 and 15 mg/L) significantly changed the composition and functional KEGG pathway of gut microbiota. Moreover, the high dosage of fluoride could also reduce the beneficial gut microbiota, including Faecalibacterium and Phascolarctobacterium, and increase the harmful bacterium including Proteobacteria and Enterobacteriaceae. Both low and high dosages of fluoride showed limited effect on the productions of short-chain fatty acids (SCFAs). Thus, the beneficial or detrimental fluoride to gut microbiota depends on its dosages. The fluoride is expected to serve as a food additive in suitable dosage to improve human health through modulation of the gut microbiota. Moreover, more attention should be paid to toxicity of fluoride with high dosage to gut microbiota.
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Affiliation(s)
- Guijie Chen
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China
| | - Pengcheng Hu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China
| | - Zhichao Xu
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China
| | - Chuanyi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China.
| | - Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, Anhui, People's Republic of China.
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Peng CY, Xu XF, Ren YF, Niu HL, Yang YQ, Hou RY, Wan XC, Cai HM. Fluoride absorption, transportation and tolerance mechanism in Camellia sinensis, and its bioavailability and health risk assessment: a systematic review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:379-387. [PMID: 32623727 DOI: 10.1002/jsfa.10640] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2020] [Revised: 06/27/2020] [Accepted: 07/05/2020] [Indexed: 06/11/2023]
Abstract
Tea is the one of the most popular non-alcoholic caffeinated beverages in the world. Tea is produced from the tea plant (Camellia sinensis (L.) O. Kuntze), which is known to accumulate fluoride. This article systematically analyzes the literature concerning fluoride absorption, transportation and fluoride tolerance mechanisms in tea plants. Fluoride bioavailability and exposure levels in tea infusions are also reviewed. The circulation of fluoride within the tea plantation ecosystems is in a positive equilibrium, with greater amounts of fluoride introduced to tea orchards than removed. Water extractable fluoride and magnesium chloride (MgCl2 ) extractable fluoride in plantation soil are the main sources of absorption by tea plant root via active trans-membrane transport and anion channels. Most fluoride is readily transported through the xylem as F- /F-Al complexes to leaf cell walls and vacuole. The findings indicate that tea plants employ cell wall accumulation, vacuole compartmentalization, and F-Al complexes to co-detoxify fluoride and aluminum, a possible tolerance mechanism through which tea tolerates higher levels of fluoride than most plants. Furthermore, dietary and endogenous factors influence fluoride bioavailability and should be considered when exposure levels of fluoride in commercially available dried tea leaves are interpreted. The relevant current challenges and future perspectives are also discussed. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chuan-Yi Peng
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Xue-Feng Xu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Yin-Feng Ren
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Hui-Liang Niu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Yun-Qiu Yang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Ru-Yan Hou
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Xiao-Chun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
| | - Hui-Mei Cai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, P. R. China
- Key Laboratory of Food Nutrition and Safety, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, P. R. China
- Anhui Province Key Lab of Analysis and Detection for Food Safety, Hefei, P. R. China
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Peng Y, Xi J, Sun Y, Chen G, Li D, Peng C, Wan X, Cai H. Tea components influencing bioavailability of fluoride and potential transport mechanism in the Caco‐2 cell line model. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14466] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Yun Peng
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
| | - Junjun Xi
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
| | - Yue Sun
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
| | - Guijie Chen
- College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China
| | - Daxiang Li
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
| | - Chuanyi Peng
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
| | - Huimei Cai
- State Key Laboratory of Tea Plant Biology and Utilization Anhui Agricultural University Hefei 230036 China
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