Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/105539
Type: Artigo de periódico
Title: Flavoring Agents Present In A Dentifrice Can Modify Volatile Sulphur Compounds (vscs) Formation In Morning Bad Breath
Author: Peruzzo D.C.
Salvador S.L.
Sallum A.W.
Nogueira-Filho G. da R.
Abstract: 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.
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Rights: aberto
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Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-60649093357&partnerID=40&md5=f4f70687e4f07d5890cad3ac36c2c461
Date Issue: 2008
Appears in Collections:Unicamp - Artigos e Outros Documentos

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