Alzoman Hamad, Alzahrani Ahmed, Alwehaiby Khaled, Alanazi Waleed, AlSarhan Mohammed
Department of Periodontics and Community Dentistry, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia.
Dental Intern, College of Dentistry, King Saud University, Riyadh 11545, Saudi Arabia.
Healthcare (Basel). 2021 Mar 1;9(3):250. doi: 10.3390/healthcare9030250.
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 HS both in the first hour (T1) and the second hour (T2). The reduction was significantly greater at T1 ( = 0.017). There was a similar result after the volunteers rinsed with black tea. At T2, Arabic coffee showed a substantially greater reduction in HS ( < 0.001). On the contrary, using CHX-CPC-Zn showed a significant and continuous decrease in HS values in the breath throughout the experiment ( < 0.001). Water showed no significant impact on the level of VSC ( = 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.
该研究的目的是客观评估阿拉伯咖啡和红茶对口腔口臭的短期影响。本研究是一项针对17名健康个体的单中心、随机、双盲、安慰剂对照、交叉临床试验。在初次就诊时，从每个受试者收集治疗前的呼气样本，并使用便携式气相色谱仪（OralChroma™）进行分析。评估了四种干预措施，以阿拉伯咖啡和红茶作为测试干预工具，含溶液（0.05%氯己定、0.05%西吡氯铵和0.14%乳酸锌（CHX-CPC-Zn））的漱口水作为阳性对照，饮用水作为阴性对照。通过用10 mL L-半胱氨酸溶液漱口30秒来诱发口臭。20分钟后，采集呼气样本以记录基线挥发性硫化合物（VSC）水平（T0）。然后，要求参与者用10 mL随机分配的溶液漱口30秒。60分钟后，记录另一个呼气样本（T1）。最后，在第120分钟后，记录最终的呼气样本（T2）。结果发现，用阿拉伯咖啡漱口在第一小时（T1）和第二小时（T2）均降低了硫化氢水平。在T1时降低幅度显著更大（P = 0.017）。志愿者用红茶漱口后也有类似结果。在T2时，阿拉伯咖啡使硫化氢的降低幅度显著更大（P < 0.001）。相反，使用CHX-CPC-Zn在整个实验过程中呼气中的硫化氢值显著且持续下降（P < 0.001）。水对VSC水平无显著影响（P = 0.71）。本研究表明，红茶和阿拉伯咖啡对口臭有抑制作用，在第一小时作用更强，且这种作用不会长期持续。此外，阿拉伯咖啡对口臭的抑制作用比红茶更强。
