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Level Of Salivary Flow Rate, pH Level, Buffering Capacity After Consumption Of Malaysian Tualang Honey: A Preliminary Study

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dc.contributor.authorNorzalina Ghazalien_US
dc.contributor.authorNorazlina Mohammaden_US
dc.contributor.authorHaslinda Ramlien_US
dc.contributor.authorFarinawati Yaziden_US
dc.contributor.authorAhmad Zharif Ibrahimen_US
dc.date.accessioned2024-05-28T03:28:25Z
dc.date.available2024-05-28T03:28:25Z
dc.date.issued2019
dc.date.submitted2/18/2020
dc.descriptionJournal of International Dental and Medical Research ISSN 1309-100X Volume ∙ 12∙ Number ∙ 3∙ 2019en_US
dc.description.abstractThis study was conducted to assess the changes of salivary pH level, salivary buffering capacity and salivary flow rate after consumption of tualang honey (TH). Fourty-four USIM dental students who fulfilled the inclusion criteria participated in this experimental blinded crossover study. Criteria for subject selection were: subjects with no active caries, no history of antibiotic usage for the past 6 months, no history of antimicrobial mouthwash usage for the past 6 months, no orthodontic appliance worn, and healthy. In phase 1, Group A did not consumed honey whereas Group B consumed honey. After 1 month washout period, subjects in Group A consumed honey and Group B stopped consuming honey. The mean salivary flow rate at baseline before honey consumption was 1.5 ± 0.52mL/min. There was a significant decreased in salivary flow rate at Day 7 and baseline. At Day 14, the salivary flow rate increased significantly when compared to Day 7. After consumption of tualang honey, there was a significant increased in salivary flow rate at Day 14 when compared to Day 3 and Day 7. There was no significant changes in salivary pH level at control phase and after consumption of tualang honey. After 2 weeks of honey consumption, the percentage of subjects who had normal salivary buffering capacity slightly reduced (38.6%).It can be concluded that 2 weeks consumption of tualang honey did not give any obvious negative effects on the salivary flow rate, saliva pH level and its buffering capacity. However, further studies will berequired to support these preliminary result. Keywords:Buffering capacity, pH level, Salivary flow rate, Tualang honey.en_US
dc.identifier.epage1089
dc.identifier.issn1309-100X
dc.identifier.issue3
dc.identifier.other902-4
dc.identifier.spage1084
dc.identifier.urihttp://www.jidmr.com
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/4310
dc.identifier.volume12
dc.language.isoenen_US
dc.publisherEctodermal Dysplasia Group - Turkeyen_US
dc.relation.ispartofJournal Of International Dental And Medical Researchen_US
dc.subjectBuffering capacity,en_US
dc.subjectpH level,en_US
dc.subjectSalivary flow rate,en_US
dc.subjectTualang honey.en_US
dc.titleLevel Of Salivary Flow Rate, pH Level, Buffering Capacity After Consumption Of Malaysian Tualang Honey: A Preliminary Studyen_US
dc.typeArticleen_US
dspace.entity.typePublication

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