Redox activities in saliva: Modulation by diet and importance for sensorial perception of food

Saliva is a complex fluid comprising electrolytes, small organic molecules, food and cellular fragments and proteins that fulfill numerous functions. For instance, saliva has a protective function against micro-organisms but also against oxidative stress in mouth. Thus, saliva plays a role in the control and modulation of damages resulting from oxidative stress in mouth. This article introduces the main salivary compounds involved in the oxidative stress and the ones involved in the neutralization of oxidant reactive species, the maintain of the salivary redox potential and in repairing damages on biomotecules from oxidative mechanisms. It reviews the knowledge on the effect of food consumption on salivary antioxidant capacity. This article deals also with emerging researches on the role of the salivary antioxidant capacity on perception. This effect results from the modulation of different chemical and biochemical reactions occurring in mouth and impacting flavour compounds by antioxidant molecules. (C) 2020 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.