EVALUATION OF SALIVA PARAMETERS AND CALCIUM CONCENTRATION ON ALMOND (PRUNUS DULCIS) STIMULATED SALIVA
DOI:
https://doi.org/10.22159/ijap.2025.v17s4.03Keywords:
Prunus dulcis, Saliva, Flow rate, Buffer capacity, CalciumAbstract
Objective: The pivotal role of saliva in maintaining oral environment is accomplished through regulation of its flow rate, Potential of Hydrogen (pH), and secretion of minerals, including calcium. The great number of calciums contained in Almond is beneficial for preserving oral health. The current study aimed to assess the effect of almond intake on salivary parameters and its calcium levels from individuals with and without caries.
Methods: The study was an experimental design with pretest and posttest. The subjects were divided into two categories, control (wax gum pieces) and treatment (almond) group, respectively. Sample was isolated for both unstimulated and stimulated saliva. The flow rate, pH, buffer capacity and calcium levels were determined. The data analysis were performed using a Statistical Package for the Social Sciences (SPSS) software and a t-test was selected to evaluate the statistical difference.
Results: Almonds significantly increased salivary flow rate, pH, buffer value and calcium ion levels (p<0.05). In addition, the greater change of pH, buffer capacity, calcium ions, excluding pH value were noticed in almond stimulation compared to wax gums (p<0.05). No significant difference of saliva flow, pH and buffers between caries and non-caries individuals was observed, but saliva from free decay teeth showed more calciums secretion than the decay teeth.
Conclusion: Almonds promoted the raise of salivary flow rate, pH, buffer capacity and calcium ions both in the healthy and caries subjects.
Keywords: Prunus dulcis, Saliva, Flow rate, Buffer capacity, Calcium
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