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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Sociedade Brasileira de Pesquisa Odontológica,
2008-09-01T00:00:00Z.
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LEADER | 00000 am a22000003u 4500 | ||
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001 | doaj_fd4708f83c724aac8de3ecf7446cd42e | ||
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. |