Flavoring agents present in a dentifrice can modify volatile sulphur compounds (VSCs) formation in morning bad breath

This study aimed to evaluate the effects of a flavor-containing dentifrice on the formation of volatile sulphur compounds (VSCs) in morning bad breath. A two-step, blinded, crossover, randomized study was carried out in 50 dental students with a healthy periodontium divided into two experimental gro...

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Main Authors: Daiane Cristina Peruzzo (Author), Sérgio Luis Salvador (Author), Antonio Wilson Sallum (Author), Getúlio da Rocha Nogueira-Filho (Author)
Format: Book
Published: Sociedade Brasileira de Pesquisa Odontológica, 2008-09-01T00:00:00Z.
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042 |a dc 
100 1 0 |a Daiane Cristina Peruzzo  |e author 
700 1 0 |a Sérgio Luis Salvador  |e author 
700 1 0 |a Antonio Wilson Sallum  |e author 
700 1 0 |a Getúlio da Rocha Nogueira-Filho  |e author 
245 0 0 |a Flavoring agents present in a dentifrice can modify volatile sulphur compounds (VSCs) formation in morning bad breath 
260 |b Sociedade Brasileira de Pesquisa Odontológica,   |c 2008-09-01T00:00:00Z. 
500 |a 10.1590/S1806-83242008000300011 
500 |a 1806-8324 
520 |a This study aimed to evaluate the effects of a flavor-containing dentifrice on the formation of volatile sulphur compounds (VSCs) in morning bad breath. A two-step, blinded, crossover, randomized study was carried out in 50 dental students with a healthy periodontium divided into two experimental groups: flavor-containing dentifrice (test) and non-flavor-containing dentifrice (control). The volunteers received the designated dentifrice and a new toothbrush for a 3 X/day brushing regimen for 2 periods of 30 days. A seven-day washout interval was used between the periods. The assessed parameters were: plaque index (PI), gingival index (GI), organoleptic breath scores (ORG), VSC levels (as measured by a portable sulphide monitor) before (H1) and after (H2) cleaning of the tongue, tongue coating (TC) wet weight and BANA test from TC samples. The intra-group analysis showed a decrease in ORG, from 3 to 2, after 30 days for the test group (p < 0.05). The inter-group analysis showed lower values in ORG, H1 and H2 for the test group (p < 0.05). There was no difference between the amount of TC between groups and the presence of flavor also did not interfere in the BANA results between groups (p > 0.05). These findings suggest that a flavor-containing dentifrice seems to prevent VSCs formation in morning bad breath regardless of the amount of TC in periodontally healthy subjects. 
546 |a EN 
690 |a Halitosis 
690 |a Volatile sulfur compounds 
690 |a Dentifrices 
690 |a Flavoring agents 
690 |a BANA test 
690 |a Dentistry 
690 |a RK1-715 
655 7 |a article  |2 local 
786 0 |n Brazilian Oral Research, Vol 22, Iss 3, Pp 252-257 (2008) 
787 0 |n http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-83242008000300011 
787 0 |n https://doaj.org/toc/1806-8324 
856 4 1 |u https://doaj.org/article/fd4708f83c724aac8de3ecf7446cd42e  |z Connect to this object online.