Halitosis Control Effects of a Dentifrice Containing Resveratrol, Catechin, and Baicalin
최윤숙, 윤미혜, 조자원,
소속 상세정보
최윤숙 ( Choi Yoon-Sook ) - Dankook University College of Health Science Department of Oral Health
윤미혜 ( Yun Mi-Hae ) - Andong Science College Department of Dental Hygiene
조자원 ( Cho Ja-Won ) - Dankook University College of Dentistry Department of Preventive Dentistry
Abstract
Objective: The purpose of this study was to investigate the change in bad breath when resveratrol, catechin, and baicalin were used as the main ingredients.
Methods: After using the experimental dentifrice, bad breath odor was measured using a sensory test. A visual analog scale was also used, and the following results were obtained.
Results: No significant differences were found between the 4 groups after 1 and 2 weeks (p>0.05); after 4 weeks, the level of bad breath was significantly lower in the experimental and positive control groups compared to the level for the negative control group (p<0.05). The sensory evaluation of halitosis was also significantly lower for the experimental and positive control groups compared to that for the negative control group after 4 weeks (p<0.05).
Conclusion: The results of this study confirmed that foamed formulations containing resveratrol, catechin, and baicalin have halitosis reduction effects similar to those of conventional mouthwash solutions.
키워드
baicalin; Catechin; Dentifrices; Halitosis; Resveratrol
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