拉卡斯和绿咖啡提取物组合对口腔恶臭的有效性:一个比较的,随机的,受控的,评估者盲目的,并行组试验
Sylvia L Santos1, Caterina Holz2, Kimberly Milleman3
1SLS Clinical Research Consulting, Warrington, PA, United States of America.
Journal of breath research
|November 4, 2024
概括
两种含有乳糖酶和绿咖啡提取物的实验药片有效地减少了口腔恶臭,长达4小时. 风味和无味两种版本都被证明是安全的,对患有口臭的参与者来说是有益的.
科学领域:
- 生物化学 生化学
- 口腔健康 口腔健康
- 临床研究 临床研究
背景情况:
- 口腔恶臭影响到50%的人口,显著影响生活质量.
- 内在的口腔恶臭是一个常见的问题,需要有效的管理策略.
研究的目的:
- 评估两种新型药片在减少内在口腔恶臭时的有效性和安全性.
- 评估含有乳糖酶和绿咖啡提取物的药片的有效性.
主要方法:
- 一项随机的,安慰剂控制的,评估者盲目的研究,涉及156名口腔恶臭的受试者.
- 器官嗅觉气味强度 (OI) 评分和OralChromaTM挥发性硫化合物 (VSCs) 测量用于评估.
- 评估是在多个时间点进行的,产品使用后最多4小时.
主要成果:
- 与安慰剂和无产品对照组相比,两种实验药片都显著降低了OI得分 (p<0.001).
- 在使用后5分钟观察到VSCs显著减少 (p<0.04).
- 硫化和甲基默卡的含量显著减少了两种药片配方.
结论:
- 试验的药片,无论是有味道的还是无味道的,都证明了在减少口腔恶臭4小时的安全性和有效性.
- 这些发现支持了乳糖酶和绿色咖啡提取物在片形式的潜力,以控制口腔恶臭.
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