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Indexed/Abstracted in: BIOSIS Previews, EMBASE, Scopus, Emerging Sources Citation Index
Online ISSN 1827-1812
Corno F., Mistrangelo M., Capuzzi P., Donati D., Antonucci M., Carera M., Zoanetti S., Ghiougi S.
Università degli Studi - Torino, Dipartimento di Discipline Chirurgiche, Sezione Clinica Chirurgica Generale ed Oncologica
Background. Halitosis is a common complaint dating back to ancient times. It is a social and economical problem, especially in industrialized countries. Oral malodour may be caused by a number of factors both intra- and extra-orally, but in many cases bad breath originates within the oral cavity itself. Most investigators previously reported that volatile sulphur compounds were the major gases associated with halitosis. The aim of this study is to evaluate the efficacy of a new natural product, studied for halitosis.
Methods. To this end 20 healthy, young adult volunteers were measured for oral malodor after a “garlic dinner”. Volunteers were split randomly into two groups: nothing (n=10) or new natural product (n=10). Subjects were tested, through a “sniff-test”, in random order by two judges blinded to group affiliation throughout. Tests were carried out 90 and 180 min after product’s assumption.
Results. Authors noted a considerable reduction of oral malodour in subjects who assumed the product as to control group, especially after 180 min. The results suggest a benefit in the improvement of halitosis with the new product.
Conclusions. It is underline that this product has to be associated with improved oral hygiene, elimination of oral sepsis and assumption of regular meals in order to have best results in treating halitosis. Further evaluations are suggested to evaluate the proper role of this product in treating halitosis.