Safe Breath Rinse To eliminate and prevent bad breath
Bad breath a very common problem Bad breath (halitosis) has been a problem since time immemorial. Home remedies recommended 2,000 years ago are very similar to the advice given for bad breath today: rest, drink plenty of water and eat parsley. The most common misconception about bad breath is that it originates in the stomach, but in fact it almost always arises in the oral cavity. Bad breath affects men and women of all ages. There is no precise figure on how common it is, but studies show that up to 50 per cent of people have problems. 1,2,3 Patients who suffer from periodontitis generally have bad breath. 4 Bad breath may have social consequences and sometimes affected individuals become socially withdrawn. The most common type of bad breath is referred to as endogenous. The type of bad breath that is due to external factors is called exogenous and can be caused by eating foods such as garlic.
What is the cause? Endogenous bad breath is usually caused by growth of certain bacteria in the oral cavity. The bacteria break down food particles into malodorous gaseous sulphur compounds, which are then perceived as bad breath. The bacteria in the mouth are found between teeth and in the gum pockets, as well as in the pits on the back of the tongue. Since all people harbour these bacteria in the mouth, everyone is susceptible to bad breath.
Dental causes of endogenous bad breath In almost 90 per cent of cases, bad breath originates in the mouth. The causes may be: Poor oral hygiene Gingivitis (inflammation of the gums surrounding the teeth) Oral cavity surgery Dry mouth (xerostomia) due to little or no saliva in the oral cavity. Saliva has a protective function and helps to cleanse the mouth. Saliva also has an anti-bacterial function. Lower saliva production is associated with more bacterial growth, which in turn may cause bad breath. Stress, because the secretion of saliva decreases in stressful situations, often resulting in dry mouth. Morning breath that develops during the night, especially in mouth breathers, due to decreased saliva flow and increased bacterial flora. Morning breath affects virtually everyone. Periodontitis. Scientific studies show that 40 per cent of all adults have some degree of periodontal disease and that 10 per cent have severe periodontal disease. Periodontitis is the primary reason why many elderly people have no teeth. About 20 per cent of the population is affected by this infectious disease that may cause bad breath. 4 A warning sign of periodontitis can be constant bad breath and/or a bad taste in the mouth.
Other causes In about 10 per cent of cases, endogenous bad breath has other causes, such as: High-protein diet. When protein begins to break down in the mouth, it may cause bad breath. Dieting, choice of foods Drugs or medications. Caused by the drug or medicine, or by degradation products; drugs and medicines can also cause dry mouth. Certain systemic diseases such as uncontrolled diabetes.
Bad breath = VSC Bacteria in the mouth produce malodourous sulphur gases that cause bad breath. The bacteria in the mouth are found between teeth and in the gum pockets, as well as in the pits on the back of the tongue. Every mouth harbours such bacteria; which means everyone is susceptible to bad breath. These gases can also directly damage surrounding tissue and thus participate in the periodontitis process. 5 The sulphur compounds are called Volatile Sulphur Compounds (VSCs). Bad breath is largely due to VSCs in air exhaled from the oral cavity. Since bad breath comes from bacteria in the mouth, general oral hygiene and dental cleaning play a major role in preventing odours. Bad breath has long been dismissed as something natural that people just have to accept. Previously, no good products were available, other than basic dental cleaning. Most types of mouthwash available today mask or perfume bad breath and do not affect all VSC components. Tongue scrapers may have some effect, but it is short-lived because the bacteria on the tongue frequently divide and continuously generate new VSCs. Bad breath is a complex process that can be affected by hormonal differences such as pregnancy, menstruation and menopause.
What process leads to VSC formation? Sulphurous gases known as VSCs are formed when food particles in the mouth break down into amino acids. The amino acids that constitute the principal substrate for VSC production are cysteine and methionine, which can be found in large quantities among those who eat a high-protein diet, and/or dairy products. The bacteria are equipped with enzymes to break down these amino acids. The enzymes are called cysteine desulphydrase and methionine desulphydrase. The result is sulphur-containing gases, VSCs, which consist of the gases hydrogen sulphide H2S, methyl mercaptan CH3SH and dimethyl sulphide (CH3) 2SH. Methyl mercaptan is the VSC component with the worst odour, even in very small quantities, and is therefore the primary target for elimination. Food particles Blood Proteins (Cell breakdown) Diet Oral hygiene Saliva Lungs Amino acids Cysteine Methionine Bacteria Enzymes Cysteine desulphydrase Methionine desulphydrase VSC
Methyl mercaptan harmful, malodourous, and elusive Methyl mercaptan is the VSC component with the worst odour, even in very small quantities. It is now established that there is a correlation between VSCs and periodontitis. Elevated levels of VSCs can be found in deep gum pockets. Patients with gum pockets more often have elevated levels of VSCs. 8 Methyl mercaptan is an elusive gas. Studies often measure only hydrogen sulphide to detect VSCs. Detection of trace quantities of methyl mercaptan requires a specially designed gas chromatograph. Zinc is effective against hydrogen sulphide, but less so against methyl mercaptan, a more aggressive substance that is more difficult to neutralise than hydrogen sulphide.
CB12 prevents bad breath CB12 is a patented product that neutralises and prevents the formation of the substances that cause bad breath. The active ingredients in CB12, zinc and chlorhexidine, eliminate VSCs from exhaled air. Combats VSCs using zinc acetate... Zinc acetate is the form of zinc that fights VSC best. 6 Specifically, zinc binds hydrogen sulphide. Zinc ions in a solution interact with sulphur to form odourless insoluble sulphides. Zinc by itself eliminates the hydrogen sulphide, but is less effective for methyl mercaptan and dimethyl sulphide, which is why chlorhexidine is needed.
and chlorhexidine Chlorhexidine breaks down gases containing sulphur molecules, which makes it easier for zinc to react with sulphur so that insoluble sulphides form. In the case of methyl mercaptan, sulphur is so tightly bound that zinc alone is unable to bind the sulphur. However, the addition of chlorhexidine breaks down methyl mercaptan and dimethyl sulphide, allowing the zinc to bind and form odourless insoluble sulphides. Chlorhexidine also has the unique ability to adhere to the oral mucosa, tongue and teeth, thereby providing a long-lasting effect. The combination of zinc and chlorhexidine in CB12 The result is a better and more lasting effect on bad breath. The combination of zinc and chlorhexidine works much better together than either alone. This also means that the active ingredients in CB12 can be added and are effective at very low concentrations. 6,7 Thanks to the optimal low concentrations of chlorhexidine and zinc acetate, users avoid discolouration of teeth otherwise associated with long-term use of chlorhexidine, as well as problems with bad taste in the mouth associated with high zinc concentrations. CB12 is a safe breath rinse developed according to scientific methods using a specially developed gas chromatograph. 6,7 Provides 12-hour protection CB12 s long-lasting effect on bad breath is due to chemical binding of CB12 to the oral mucosa, teeth and tongue. CB12 has been
developed and its effect evaluated and documented using a specially designed gas chromatograph, only a few of which are available worldwide. CB12 is probably also effective against certain types of exogenous (externally added) bad breath, though this has not yet been scientifically documented. The effect of CB12 is immediate. Contains fluoride Many people like to rinse with CB12 directly after brushing their teeth, which is why we have added 0.05 per cent sodium fluoride as a preventive measure. How is CB12 used? Gargle and rinse your mouth with 10 ml of CB12 for ½-1 minute, then spit it out. Since CB12 is long-acting you can rinse your mouth once a day for 12 hours of effectiveness, or in the morning and in the evening for 24-hour protection.
References 1. Tonzetich J. Production and origin of oral malodor: a review of mechanisms and methods of analysis. Journal of periodon - tology (1977) 48:13-20. 2. Quuirynen M. Management of oral malodour. J Clin Periodontol (2003) 30 (Suppl. 5) 17-18. 3. Wåler S.M, Jonski G, Young A, Rölla G. Halitosis nytt om diagnostikk og behandling. Odontologi (2001). 4. Hugosson A, Norderyd O, Slotte C, Thorstensson H. Distribution of periodontal disease in a Swedish adult population 1973, 1983 and 1993. J Clin Periodontol 1998; 25: 542-548. 5. Johansson B. Bad breath. Prevalence, periodontal disease, microflora and inflammatory markers. (2005). 6. Thrane PS, Young A, Jonski G, Rölla G. A new mouthrinse combining zinc and chlorhexidine in low concentrations provide superior efficacy against halitosis compared to existing formulations: a double blind clinical study. J Clin Dent 2007; 18 (3): 82-87. 7. Young A, Jonski G, Rölla G. Combined effect of Zinc ions and cationic antibacterial agents on intraoral volatile sulphur com pounds (VSC). International Dental Journal (2003) 53: 237-242. 8. Ratcliff PA, Johnson PW. The relationship between oral malodor ginivitis and periodontitis. A review. J Periodontol (1999) 70:485-489. 9. Thrane PS, Jonski G, Young A, Rölla G. Zn and CHX mouthwash effective against VSCs responsible for halitosis for up to 12 hours. Dental Health (2009) 48:2-6. 10.Saad S, Greenman J, Shaw H. Comparative effects of various commercially available mouthrinse formulations on oral malodour. Oral Diseases (2011) 17:180-186.