Reduction of Oral Malodor by Oxidizing Lozenges

Abstract

The main purpose of the study was to examine the anti-malodor properties of oxidizing lozenges, as compared to breath mints and chewing gum. Healthy, young adult volunteers (N = 123; mean age 24.5 years) were measured for oral malodor-related parameters (whole mouth odor measured by 2 judges; tongue dorsum posterior odor using the spoon test; volatile sulphide levels; salivary levels of cadaverine and putrescine; and 2 versions of an oral rinse test) on the first afternoon of the study. They were then assigned randomly to one of 6 groups (2 brands of breath mints, chewing gum with no active ingredients, regular and full-strength oxidizing lozenges, and a no-treatment control), and instructed to employ the treatment before bedtime, the next morning, and in the early afternoon 3 hours prior to measurements, which were carried out 24 hours following baseline measurements. Volunteers also estimated the level of their own whole mouth and tongue odors at baseline and post-treatment. The data showed that, among treatments, only the full-strength oxidizing lozenge significantly reduced tongue dorsum malodor, as determined by the spoon test. The full-strength lozenge also yielded a significant increase in the modified oral rinse test, presumably due, at least in part, to residual oxidizing activity retained in the oral cavity. Self-estimations of whole mouth and tongue malodor by volunteers were significantly correlated with corresponding-judge assessments, suggesting some degree of objectivity in assessing one's own oral malodor.

Factors associated with self-reported halitosis in Kuwaiti patients

“…21 In the general population or ''non-worriers'', selfassessment of halitosis has been found to be more reliable, and positively correlated with objective assessments. 22,23 An attempt was made in data analysis to separate subjects with self-perceived halitosis from those informed by others (family member, friend, or dentist). Regression analysis performed for each group separately did not reveal any significant differences (data not shown), and the results were therefore presented for all patients with self-reports of halitosis ( Table 5).…”

Evidence of a novel transduction pathway mediating detection of polyamines by the zebrafish olfactory system

“…As their names imply, putrescine and cadaverine are olfactory stimuli originally associated with decaying or rotting tissue (Goldberg et al, 1994;Greenstein et al, 1997) and with the decomposition of food products by bacteria (Morgan, 1999), but were subsequently found to be present in all tissues. Increasing levels of putrescine or cadaverine stimulate rats to bury conspecifics 24-48·h after death and anesthetized rats sprinkled with either putrescine or cadaverine are also buried (Pinel et al, 1981).…”

A review of the current literature on aetiology and measurement methods of halitosis

“…The reason for this discrepancy is that in addition to volatile sulphide-containing compounds other odorants contribute to halitosis, such as volatile short-chain fatty acids, polyamines, alcohols, phenyl compounds, alkanes, ketones, and nitrogen-containing compounds. 30,90,95,100,101 These odorants are not detectable by a sulphide monitor.…”

“…87 The spoon test is a simple, albeit subjective, organoleptic measurement method. [88][89][90] Using a spoon or similar instrument, the tongue dorsum is scraped and the scraped material can be smelled.…”