Cargando…
Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial
The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath sa...
Autores principales: | , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000802/ https://www.ncbi.nlm.nih.gov/pubmed/33804328 http://dx.doi.org/10.3390/healthcare9030250 |
_version_ | 1783671081189507072 |
---|---|
author | Alzoman, Hamad Alzahrani, Ahmed Alwehaiby, Khaled Alanazi, Waleed AlSarhan, Mohammed |
author_facet | Alzoman, Hamad Alzahrani, Ahmed Alwehaiby, Khaled Alanazi, Waleed AlSarhan, Mohammed |
author_sort | Alzoman, Hamad |
collection | PubMed |
description | The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath samples were collected from each subject and analyzed using portable gas chromatography (OralChroma™). Four interventions were evaluated, with Arabic coffee and black tea as the test intervention tools, mouthwash containing a solution (0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)) as a positive control, and drinking water as a negative control. Halitosis was induced by rinsing with 10 mL solution of L-cysteine for 30 s. Twenty minutes later, a breath sample was taken to record the baseline volatile sulfur compounds (VSC) levels (T0). Then, the participants were asked to rinse with 10 mL of a randomly-assigned solution for 30 s. Sixty minutes later, another breath sample was recorded (T1). Finally, after 120 min, the final breath sample was recorded (T2). It was found that rinsing with Arabic coffee decreased the level of H(2)S both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 (p = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in H(2)S (p < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in H(2)S values in the breath throughout the experiment (p < 0.001). Water showed no significant impact on the level of VSC (p = 0.71). This study demonstrates that black tea and Arabic coffee had inhibitory effects on halitosis that was greater in the first hour and was not sustained over a long period. Additionally, Arabic coffee had a greater inhibitory effect on halitosis than black tea. |
format | Online Article Text |
id | pubmed-8000802 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-80008022021-03-28 Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial Alzoman, Hamad Alzahrani, Ahmed Alwehaiby, Khaled Alanazi, Waleed AlSarhan, Mohammed Healthcare (Basel) Article The aim of the study was to objectively evaluate the short-term effect of Arabic coffee and black tea on oral halitosis. This study was a single-center, randomized, double-blind, placebo-controlled, crossover clinical trial on 17 healthy individuals. During the initial visit, pre-treatment breath samples were collected from each subject and analyzed using portable gas chromatography (OralChroma™). Four interventions were evaluated, with Arabic coffee and black tea as the test intervention tools, mouthwash containing a solution (0.05% chlorhexidine, 0.05% cetylpyridinium chloride, and 0.14% zinc lactate (CHX-CPC-Zn)) as a positive control, and drinking water as a negative control. Halitosis was induced by rinsing with 10 mL solution of L-cysteine for 30 s. Twenty minutes later, a breath sample was taken to record the baseline volatile sulfur compounds (VSC) levels (T0). Then, the participants were asked to rinse with 10 mL of a randomly-assigned solution for 30 s. Sixty minutes later, another breath sample was recorded (T1). Finally, after 120 min, the final breath sample was recorded (T2). It was found that rinsing with Arabic coffee decreased the level of H(2)S both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 (p = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in H(2)S (p < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in H(2)S values in the breath throughout the experiment (p < 0.001). Water showed no significant impact on the level of VSC (p = 0.71). This study demonstrates that black tea and Arabic coffee had inhibitory effects on halitosis that was greater in the first hour and was not sustained over a long period. Additionally, Arabic coffee had a greater inhibitory effect on halitosis than black tea. MDPI 2021-03-01 /pmc/articles/PMC8000802/ /pubmed/33804328 http://dx.doi.org/10.3390/healthcare9030250 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ). |
spellingShingle | Article Alzoman, Hamad Alzahrani, Ahmed Alwehaiby, Khaled Alanazi, Waleed AlSarhan, Mohammed Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial |
title | Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial |
title_full | Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial |
title_fullStr | Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial |
title_full_unstemmed | Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial |
title_short | Efficacy of Arabic Coffee and Black Tea in Reducing Halitosis: A Randomized, Double-Blind, Controlled, Crossover Clinical Trial |
title_sort | efficacy of arabic coffee and black tea in reducing halitosis: a randomized, double-blind, controlled, crossover clinical trial |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000802/ https://www.ncbi.nlm.nih.gov/pubmed/33804328 http://dx.doi.org/10.3390/healthcare9030250 |
work_keys_str_mv | AT alzomanhamad efficacyofarabiccoffeeandblackteainreducinghalitosisarandomizeddoubleblindcontrolledcrossoverclinicaltrial AT alzahraniahmed efficacyofarabiccoffeeandblackteainreducinghalitosisarandomizeddoubleblindcontrolledcrossoverclinicaltrial AT alwehaibykhaled efficacyofarabiccoffeeandblackteainreducinghalitosisarandomizeddoubleblindcontrolledcrossoverclinicaltrial AT alanaziwaleed efficacyofarabiccoffeeandblackteainreducinghalitosisarandomizeddoubleblindcontrolledcrossoverclinicaltrial AT alsarhanmohammed efficacyofarabiccoffeeandblackteainreducinghalitosisarandomizeddoubleblindcontrolledcrossoverclinicaltrial |