抄録
We examined the effect of chewing gum containing Flavonoid and Chlorophyll on reducing bad breath. After subjects consumed gyoza (food with high content of garlic), consecutive measurement of the degree of smell using the smell-test method was performed after the following conditions, intake of:(1) coffee, (2) common chewing gum (F gum: containing Japanese green tea flavonoid 1% and Chlorophyll 1%), (3), trial chewing gum (Toku gum: containing Japanese green tea flavonoid + tea flavonoid 1%, Chlorophyll 1% and Hovenia dulcis Thunb. 1%) (4) Toku gum after gargling water. The results showed that a smell-reducing effect was observed in the following order, Toku gum after gargling water> Toku gum> Fgum> coffee. It was concluded that coffee did not contain ingredients for reducing smell, that Toku gum had ingredients for reducing, the smell of Tea flavonoid and Hovenia dulcis Thunb. which F gum did not contain, and that gargle by water removed food remains. Moreover it was considered that water-gargling prolonged the effectiveness of Toku gum.
This study suggests that Toku gum prevents to bad breath.
