effects of cigarette smoke on human salivary total protein, albumin and α-amylase

Malaria The purpose of this study is to evaluate the effect of salivary composition (Protein, albumin and α-amylase) before and after smoking. The samples were collected from 25 healthy people and tested. The salivary components of protein, albumin and amylase are before cigarette consumption (1.5020, 0.4480 and 1948.90) and after cigarette consumption (0.7270, 0.1120 and 1526.0). The chi square value shows very significant at 0.5% levels. The concentration of salivary components has been decreased after smoking.