Enzymes in Saliva and Body Proteins Protect Against Toxins in Beverages: Study

Our saliva and body proteins help stall the damaging effects of toxic chemicals in tea, coffee and hookah flavorings, according to a study.

Scientists from the John Hopkins Kimmel Cancer Research discovered that natural compounds produced in our body combat plant chemicals called pyrogallol-like polyphenols or PLPs. These chemicals are found in food flavorings, tea, coffee and liquid smoke flavoring that destroy human cells by breaking DNA strands.

The study, led by Scott Kern and his team, found the effects of these toxins were 20 times more powerful than chemotherapy drugs given to cancer patients and prolonged exposure to them resulted in serious illnesses.  

They observed that  alpha-amylase, an enzyme in saliva, along with blood protein called 'albumin' and muscle protein 'myoglobin' help prevent DNA loss. The researchers also noted high levels of activity in a gene called p53 that restored DNA damage by PLPs. Their findings also revealed that two weeks after exposure to PLPs, our body does not require these protein components.

"After about two weeks we found it difficult to get the cells to be damaged by the same chemicals, even if they were damaged by the chemicals weeks earlier," Kern explained. "They seem to have some innate ability to respond to the damage or sense it and somehow protect themselves against it, even in the absence of albumin, muscle proteins or saliva components."

The saliva enzymes and body proteins cannot fight the after- effects of chemotherapy drugs but, they can definitely shield the body from harmful plant toxins. The study says, this ability may have evolved with gradual intake of plant food in our diet. The authors believe the trail calls for more investigation to figure out if eating too much plant diet or drinking beverages like coffee and tea could help build resistivity against PLPs or otherwise.

More information is available online in the journal Food and Chemical Toxicology.