Adicciones (azúcar o carbohidratos refinados)

Aloe vera mouthwash has been evaluated in clinical trials for its antibacterial and anti-inflammatory effects in the oral cavity, which are relevant to halitosis reduction. Its antiseptic constituents (salicylic acid, lupeol, sulfur-containing agents) suppress oral bacteria responsible for volatile sulfur compound production. It has also shown efficacy against oral candidiasis, a contributing factor to oral malodor.

Betel leaf has well-documented antimicrobial activity against oral pathogens responsible for halitosis. Chewing the leaf reduces oral microflora and is traditionally valued as a breath freshener. Scientific studies confirm inhibition of key odor-causing bacteria. A randomized clinical trial demonstrated significant plaque and gingival-bleeding reduction with betel leaf toothpaste.

A randomized, double-blind, placebo-controlled crossover trial found that black tea rinsing reduced volatile sulfur compound (VSC) levels associated with halitosis. Black tea polyphenols inhibit sulfur-producing oral bacteria. The effect was measured objectively using portable gas chromatography.

Carvacrol, the principal phenolic terpenoid of thyme and oregano essential oils, has documented in vitro antimicrobial activity against VSC-producing oral pathogens responsible for halitosis. It is an active constituent in thyme oil, which has been confirmed effective in a clinical RCT for halitosis improvement. Carvacrol inhibits biofilm formation by Streptococcus mutans and demonstrates activity against P. gingivalis and S. moorei relevant to halitosis.

Tea catechins—especially EGCG—reduce volatile sulfur compounds (VSCs) responsible for halitosis by inhibiting the anaerobic bacteria that produce them. Both in vitro and clinical evidence support this deodorizing action. Green tea mouthwash has been shown to reduce oral malodor in human studies.

Multiple human clinical trials, including a placebo-controlled double-blind RCT in 80 adults aged 50–79, demonstrate that oral champignon extract (50–1000 mg/day for 4 weeks) significantly reduces halitosis versus placebo. The mechanism involves inhibiting intestinal production of methyl mercaptan, ammonia, indole, and related malodorous compounds. Evidence is dose-dependent and reproducible across studies.

Cinnamon bark essential oil inhibits Solobacterium moorei, a bacterium directly associated with halitosis, suppressing its biofilm and hydrogen sulfide production. Cinnamaldehyde, the principal flavor compound, is among the most potent plant-derived agents against oral malodor bacteria. Evidence is currently in vitro, with no completed human RCTs specifically on halitosis as an endpoint.

Coconut oil pulling has been studied in a randomized controlled pilot trial for its effects on halitosis, showing reductions in odor-causing oral microorganisms. The antimicrobial properties of lauric acid reduce the bacterial load responsible for volatile sulfur compound production, which underlies bad breath.

Oil pulling with coconut oil has been evaluated in randomized controlled trials and shown to reduce salivary bacterial counts and plaque, both of which are associated with halitosis. A systematic review of four RCTs (n=182) found significant reductions in salivary bacterial colony count (p=0.03) with coconut oil pulling. Direct studies on halitosis endpoints are limited but results are consistent with plaque and bacterial load reductions.

EGCG, the principal catechin of green tea, directly neutralizes methyl mercaptan by chemical reaction and suppresses the mgl gene in Porphyromonas gingivalis that encodes the enzyme responsible for methyl mercaptan production. In vitro studies confirm EGCG inhibits growth and VSC production by multiple halitogenic bacteria including Solobacterium moorei and P. gingivalis. Research published in Journal of Dental Research (2010) confirmed bactericidal and mgl-suppressing effects at clinically relevant concentrations.

Eucalyptus extract and eucalyptol-containing mouthwashes and chewing gums have demonstrated significant reductions in volatile sulfur compounds (VSCs) and oral bacterial load in clinical studies. Eucalyptol is an active constituent of established therapeutic mouthwashes. A clinical study of eucalyptus-extract chewing gum showed long-term reduction in tongue coating score, organoleptic score, and VSC levels.

Eugenol, the principal active in clove oil, is a well-characterized antimicrobial used in clinical dentistry. It inhibits VSC-producing oral pathogens and is an active ingredient in commercial antiseptic mouthwashes including Listerine. A systematic review of essential oils for halitosis confirmed eugenol-containing oils exert documented antimicrobial effects against halitogenic bacteria. It is listed by systematic reviews and dental pharmacology sources among effective oral antiseptic agents.

Garlic is a well-characterized, mechanistically understood cause of halitosis rather than a remedy. Allyl methyl sulfide (AMS), produced during garlic metabolism, is absorbed into the bloodstream, excreted via the lungs, and causes characteristic breath malodor lasting hours to days. This is a scientifically validated adverse effect of garlic consumption.

Green tea catechins, particularly EGCG, inhibit VSC-producing bacteria and directly neutralize methyl mercaptan through chemical reaction with the EGCG B-ring. A systematic review of Camellia sinensis for halitosis found that green tea mouthwash reduced VSC concentrations, with one study showing it was as effective as 0.2% chlorhexidine in reducing halitosis. Clinical and laboratory research published in peer-reviewed journals supports these findings.

Honey's high osmotic pressure and antimicrobial properties can reduce oral bacteria responsible for volatile sulfur compound production, thereby improving halitosis. A 2021 clinical study in stroke patients found honey reduced halitosis scores, with honey outperforming chlorhexidine mouthwash. Ancient Egyptian texts from 1550 BCE also document honey in formulations for bad breath.

A randomized, double-blind, placebo-controlled trial tested L. brevis CD2 lozenges (4 tablets/day for 14 days) in 20 patients with active halitosis, using multi-sensor electronic nose technology alongside traditional odor assessment methods. L. brevis CD2 competes with volatile sulfur compound (VSC)-producing anaerobic bacteria in the oral cavity. Evidence is promising but trial sample sizes remain small and follow-up periods short.

Lactobacillus reuteri produces reuterin and reutericyclin, bacteriocins that inhibit VSC-producing gram-negative oral anaerobes. A randomized double-blind placebo-controlled crossover trial tested L. reuteri DSM 17938 and ATCC PTA 5289 via chewing gum in adults with morning halitosis. A 2022 meta-analysis confirmed L. reuteri as one of the strains showing short-term VSC reduction in halitosis subjects.

Lactobacillus rhamnosus inhibits the growth of Porphyromonas gingivalis, Prevotella intermedia, and Tannerella forsythia—primary VSC-producing bacteria responsible for halitosis. An in vitro microbiological study published in PMC (2023) confirmed L. rhamnosus inhibitory effects against these halitosis-causing bacteria. A 2021 comprehensive review confirmed mechanistic support for its role in reducing the pathogen load responsible for VSC generation.

Lactobacillus salivarius, particularly strain WB21, has been studied in RCTs for halitosis. A double-blind, randomized, placebo-controlled crossover trial found L. salivarius WB21 tablets significantly reduced organoleptic test scores and H2S, CH3SH, and total VSC concentrations in subjects with physiological halitosis. A 2022 meta-analysis identified L. salivarius as one of the strains with the strongest evidence for short-term VSC reduction.

Clinical trials show that lactoferrin/lactoperoxidase (LPO) combination tablets reduce volatile sulfur compound (VSC) levels in subjects with measurable oral malodor. A randomized, double-blind, crossover, placebo-controlled trial found suppressive effects on oral malodor with evidence of selective influence on oral bacteria. An in vitro and preliminary in vivo study also confirmed antibacterial activity of LPO-containing compositions and their effect on breath odor.

Lemongrass essential oil mouthwash has been shown in clinical studies to reduce oral malodor, partly through its action on periodontal pathogens that produce volatile sulfur compounds. A 2024 scoping review identified oral malodor reduction as a documented clinical effect of LGEO, with efficacy noted in periodontal patients.

Licorice root contains licoricidin and licorisoflavan A, which have been demonstrated in published research to reduce bacterial VSC production relevant to halitosis. A study published in the Journal of Breath Research (Tanabe et al., 2012) confirmed that licoricidin and licorisoflavan A from licorice reduced VSC production by halitogenic bacteria. Glycyrrhizin and other licorice constituents also have antimicrobial activity against oral pathogens.

Magnolia bark extract (MBE) demonstrates strong antimicrobial activity against oral bacteria responsible for halitosis. In a controlled human volunteer study, mints containing MBE killed over 61% of bad-breath-causing bacteria within 30 minutes versus only 3.6% for plain mints. Magnolol and honokiol show bactericidal action against Fusobacterium nucleatum and other sulfur-compound-producing species.

A clinical study in 60 gingivitis patients found that a herbal mouthwash containing mangosteen pericarp extract significantly improved volatile sulfur compound (VSC) levels—the primary chemical cause of halitosis—compared to placebo. MSKCC cites this clinical evidence for halitosis control. The antibacterial activity of xanthones against oral bacteria provides a plausible mechanism.

Multiple randomized clinical trials demonstrate that mastic gum formulations (toothpaste, mouthwash) reduce volatile sulfur compounds (VSCs), the primary chemical drivers of halitosis. A 2025 double-blind RCT showed mastic toothpaste significantly reduced hydrogen sulfide (H2S) levels from ~221 ppb to ~125 ppb in orthodontic patients over 14 days. A 2023 RCT similarly found mastic mouthwash reduced VSC levels versus placebo.

Melaleuca alternifolia (tea tree) essential oil inhibits VSC-producing bacteria associated with halitosis including Solobacterium moorei, Porphyromonas gingivalis, and Porphyromonas endodontalis. In vitro studies confirm hydrogen sulfide production is reduced. A clinical study in ICU patients using a TTO-containing mouthwash showed significant reductions in oral malodor and VSC levels. Research from the University of Basel's Institute of Preventive Dentistry substantiated these antimicrobial effects.

Menthol is a recognized antimicrobial component in oral rinse formulations used to reduce halitosis-causing bacteria. The American Dental Association acknowledges essential oil mouthrinses containing menthol for reducing plaque and controlling bad breath. Evidence is primarily from clinical use of multi-ingredient essential oil formulations.

Peppermint oil and mouthrinses containing mint have been tested in clinical trials for halitosis reduction, showing antibacterial activity against halitosis-associated bacteria such as Fusobacterium nucleatum and measurable reductions in organoleptic scores. Menthol also provides a masking sensory effect.

TC mouthwash demonstrated significant reductions in microbial plaque and salivary pH normalization in a 2-week clinical trial, both of which directly impact oral malodor. Its potent antibacterial activity against oral bacteria, including Streptococcus mutans, further supports efficacy for halitosis.

Neem twigs and bark have a documented role as oral deodorants in traditional medicine, and this is supported by clinical studies showing neem mouthwashes reduce the oral bacterial load responsible for volatile sulphur compounds causing halitosis. The PMC dental review confirms that frequent use of neem-containing mouthwash lessens gingival problems and treats halitosis.

Oregano essential oil (OEO) has been evaluated in a clinical study comparing it to chlorhexidine mouthwash for halitosis. OEO mouthwash demonstrated results similar to chlorhexidine in reducing oral malodor, assessed by organoleptic method and the BANA test. The antimicrobial activity against odor-causing oral bacteria, including S. mutans and anaerobes, underpins this effect. Carvacrol is the primary active constituent responsible.

Peppermint oil and peppermint mouthwash have been clinically studied for halitosis. A published RCT in girls with confirmed halitosis found peppermint mouthwash significantly more effective than placebo after one week of use. A comparative clinical trial in 88 dental students confirmed that peppermint mouthwash reduced organoleptic halitosis scores over a 21-day protocol. Peppermint's antimicrobial constituents, including menthol, inhibit VSC-producing oral anaerobes.

Pomegranate-based mouthwashes and peel extracts have been evaluated in clinical studies for antimicrobial effects against halitosis-causing oral bacteria. Pomegranate exhibits significant inhibitory activity against Fusobacterium nucleatum, Porphyromonas gingivalis, and other anaerobes responsible for VSC-producing oral biofilms. Several RCTs have compared pomegranate mouthwash to chlorhexidine.

Sesame oil oil-pulling has been studied in clinical trials and found comparable in efficacy to chlorhexidine rinse for reducing halitosis and associated odor-producing bacteria. A 2014 RCT (J Clin Diagn Res) and an RCT pilot trial (J Indian Soc Pedod Prev Dent, 2011) support this. The mechanism involves mechanical removal of bacteria and saponification of microbial cell membranes during swishing.

Streptococcus salivarius, particularly strain K12, is the most clinically studied oral probiotic for halitosis. It produces bacteriocins (salivaricin A2 and salivaricin B) that suppress VSC-producing bacteria. A preliminary study (Burton et al.) found that 85% of K12-treated subjects vs. 30% of placebo had >100 ppb VSC reductions. Multiple systematic reviews confirm S. salivarius K12 reduces VSC levels and organoleptic scores in halitosis subjects.

Oil pulling with sunflower oil is documented to reduce oral microbial burden and plaque, both causally linked to halitosis. A PMC review of oil pulling notes that at least three separate clinical trials found oil pulling reduces bacteria responsible for halitosis. Sunflower oil has been specifically used in oil-pulling studies showing reduced oral bacterial load.

Tea tree oil (Melaleuca alternifolia) has been studied for halitosis due to its antimicrobial terpenoids, particularly terpinen-4-ol, which inhibit VSC-producing bacteria such as Solobacterium moorei, Porphyromonas gingivalis, and Porphyromonas endodontalis. A clinical study in ICU patients using an essential oil solution containing tea tree oil showed significant reductions in oral malodor and VSC levels. Laboratory research at the University of Basel confirmed tea tree oil reduces hydrogen sulfide production by oral bacteria.

Thyme (Thymus vulgaris) contains thymol and carvacrol, potent antimicrobials with documented activity against VSC-producing oral pathogens. A published RCT found that thyme mouthwash after periodontal treatment was effective in improving bad breath and gingivitis in gingivitis patients. Traditional use of thyme for oral malodor is well documented across Mediterranean and Moroccan ethnobotany.

Multiple randomized controlled trials show Triphala mouthwash significantly reduces oral bacterial colony counts, a key driver of halitosis. Its broad-spectrum antimicrobial activity against oral pathogens is well-documented. Human clinical evidence supports its use as an antibacterial oral rinse comparable to chlorhexidine.

Methyl salicylate from wintergreen oil is listed by the American Dental Association as an antimicrobial component in therapeutic mouthrinse formulations used for bad breath control. Its antimicrobial properties target odor-causing oral bacteria. Wintergreen is used as a flavoring and antimicrobial agent in mouthwashes and breath products.

Zinc ions directly neutralize volatile sulfur compounds (VSCs), the primary cause of halitosis, by binding to sulfur moieties and rendering them odorless. Multiple randomized controlled trials using zinc lactate, zinc acetate, and zinc chloride mouthwashes have demonstrated significant reductions in oral VSC levels and organoleptic scores compared to placebo. A 2021 single-blind crossover RCT (n=60) confirmed zinc lactate mouthwash combined with tongue scraping significantly reduced morning breath VSC concentrations (p<0.05).

Activated charcoal has been used in traditional and folk medicine as an oral deodorant and in some traditional dental powders to adsorb odorous compounds from the mouth. It is included in some modern toothpaste and oral care products marketed for bad breath. Activated charcoal is a potent non-specific adsorbent; while its internal use for systemic deodorization has limited modern evidence, topical oral application for adsorbing VSC molecules has traditional support and mechanistic plausibility.

Ajwain seeds are traditionally chewed after meals as a mouth freshener and remedy for bad breath across South Asian cultures. Thymol, the principal volatile compound, is a recognized antiseptic used in commercial mouthwashes. In vitro antimicrobial studies support activity against oral pathogens, but no human trials have assessed ajwain specifically for halitosis.

Galangal root extract has traditionally been used as a mouthwash and gargle in several herbal systems to combat bad breath and oral inflammation. This use is grounded in its documented antimicrobial activity against oral pathogens. No controlled clinical trials specifically targeting halitosis have been published.

Anise (Pimpinella anisum) has been used since antiquity in Greek, Roman, Arabic, and European traditional medicine as a breath freshener and digestive. Traditional texts including Dioscorides document anise for sweetening breath. In Moroccan and Mediterranean traditional medicine, anise seeds are chewed or prepared as mouthwash decoctions for oral malodor. Anethole, the primary volatile, has documented antimicrobial activity against oral bacteria.

Basil leaves have a long folk-medicine history as a mouth freshener across multiple cultures. The antimicrobial volatile oils in basil (linalool, eugenol) inhibit oral bacteria responsible for halitosis in vitro. No dedicated human clinical trials for halitosis specifically have been published, but the antimicrobial oral data supports a plausible mechanism.

In Ayurvedic practice, belleric myrobalan fruit powder has traditionally been used as a tooth powder to reduce gum pain and bad breath. This use is documented in classical texts and ethnobotanical records but lacks dedicated clinical trial evidence. The antimicrobial activity of its tannins and gallic acid against oral pathogens provides a plausible mechanistic rationale.

Caraway seeds have traditional use as a breath freshener and to mask bad breath. The Mahboubi 2018 review specifically notes that caraway fruits are used as a 'popular remedy to mask alcoholic breath.' Antimicrobial properties of carvone against oral pathogens may provide a pharmacological basis.

Cardamom (Elettaria cardamomum) has been used across South Asian, Middle Eastern, and Scandinavian traditional medicine as one of the most well-known breath fresheners. In Ayurveda it is prescribed specifically for oral malodor. Its volatile components (1,8-cineole, α-terpinyl acetate) have antimicrobial activity against oral bacteria. Cardamom pods are traditionally chewed after meals in South Asia and the Middle East specifically to freshen breath.

Chlorophyll has been used as an internal deodorant for bad breath since at least the 1950s, when Dr. F. Howard Westcott reported anecdotal reductions in oral and body odor. Modern clinical reviews find no convincing controlled evidence that oral chlorophyll or chlorophyllin produces meaningful reductions in volatile sulfur compounds causing halitosis. The practice persists as a traditional remedy, and chlorophyll-based breath products remain commercially available in Europe and elsewhere.

Chlorophyllin has a long history of use as an internal deodorant dating to the 1950s, with early case reports supporting reduction of fecal and body odors in ostomy and incontinent patients. A small controlled trial (n=12) in Japanese trimethylaminuria patients showed significant reduction in urinary trimethylamine on 60 mg three times daily for 3 weeks. However, a placebo-controlled trial of chlorophyllin for colostomy odor found no significant benefit, and modern reviews note insufficient evidence for general halitosis.

Clove (Syzygium aromaticum) is one of the most documented traditional remedies for oral malodor across multiple cultures including Moroccan, Ayurvedic, and Middle Eastern traditional medicine. Its primary active compound eugenol has potent antimicrobial activity against oral pathogens. A PMC-indexed ethnobotanical survey documented Syzygium aromaticum as prescribed by 17.5% of traditional Moroccan healers for halitosis. Eugenol-based products are widely used in commercial dental applications.

Commiphora myrrh (myrrh) has a long-documented traditional use for halitosis via its antimicrobial and astringent action on the oral cavity. Commission E and ESCOP both recognize topical myrrh for oral and mucosal conditions. No dedicated halitosis RCTs have been identified.

Fennel (Foeniculum vulgare) seeds are traditionally chewed after meals across Indian, Middle Eastern, and Mediterranean cultures specifically to freshen breath, a practice dating over 2000 years. In Ayurveda, fennel is a primary mukhavasa (after-meal mouth freshener) specifically for halitosis. Its principal volatile anethole has antimicrobial properties. Indian mukhwas (mouth freshener) traditions feature fennel prominently.

Goldenseal is traditionally used as a mouthwash and oral rinse for bad breath, based on its antimicrobial action against oral bacteria and its astringent effect on oral mucosa. No clinical trials have evaluated goldenseal specifically for halitosis.

In Ayurvedic tradition, H. spicatum is described as an odour neutralizer (dur-gandhanashana) and is listed among traditional indications for treating foul breath. The systematic review by Rawat et al. (2018) in the Journal of Pharmacy and Pharmacology documents traditional use for 'foul breath.' No controlled clinical studies have assessed this use.

Lemon has been widely used traditionally to combat bad breath due to its acidic, antibacterial properties and ability to stimulate saliva production. The citric acid may inhibit oral bacteria responsible for volatile sulfur compound production, but clinical trial evidence for lemon-specific halitosis reduction is absent.

Myrrh (Commiphora species) has been used in traditional Middle Eastern, Ayurvedic, and European herbal medicine as an oral antiseptic and breath freshener for millennia. Traditional dental preparations incorporating myrrh were used to treat oral malodor and gum disease. A systematic review of essential oils for halitosis (Eur J Oral Sci 2020) confirmed myrrh essential oil has demonstrable antimicrobial activity against Solobacterium moorei and halitogenic bacteria, though with higher MIC values than leading essential oils.

Parsley (Petroselinum crispum) is one of the most widely recognized folk remedies for bad breath, used across European and Middle Eastern traditions. It has been recommended for combating garlic breath specifically. Parsley contains chlorophyll and volatile oils including apiol and myristicin with deodorizing properties. Modern research supporting parsley for halitosis is mechanistically plausible but formal clinical RCT evidence is limited.

Peach is explicitly listed as 'antihalitosis' in multiple traditional botanical references. This is attributed to the leaves or preparations of the tree, though the specific mechanism and preparation are not elaborated in surviving documentation.

Propolis is a resinous beehive product used in traditional medicine across many cultures for oral antisepsis and breath improvement. It contains flavonoids, phenolic acids, and caffeic acid esters with documented antimicrobial activity against oral pathogens. Traditional use for halitosis is documented in Middle Eastern, Eastern European, and Brazilian folk medicine. Some in vitro studies confirm propolis inhibits Streptococcus mutans and other oral anaerobes relevant to bad breath.

Sage (Salvia officinalis) has been used in European and Mediterranean traditional medicine as a mouthwash for halitosis, gingivitis, and oral infections. It contains rosmarinic acid, thujone, cineole, and other antimicrobials active against oral pathogens. A Moroccan ethnobotanical survey on traditional halitosis management documented sage among plants prescribed by traditional healers. A systematic review of essential oils for halitosis noted sage essential oil's antimicrobial activity against halitogenic bacteria.

Spearmint leaf (Mentha spicata) is one of the most universally used traditional breath-freshening herbs across European, Middle Eastern, and Asian cultures. It contains carvone and limonene with antimicrobial activity against oral pathogens. It is a primary ingredient in commercially available oral care products for bad breath. Direct clinical RCT evidence for dried spearmint leaf specifically for measured halitosis reduction is limited, placing its primary evidence in the traditional category.

Traditional use of A. calamus for bad breath and oral hygiene is documented in Unani and Ayurvedic traditions, attributed to its aromatic antimicrobial essential oil. The rhizome is used to 'treat mouth ulcers by preventing bleeding of the gums and bad breath' in Siddha and Unani systems.

Thymol from Thymus vulgaris is an active ingredient in commercial mouthwashes (including Listerine) and is used as an oral antiseptic to combat the bacteria responsible for bad breath. The ESCOP monograph recognises thyme as a traditional mouthwash for oral inflammation and bad breath. This use is supported by in vitro antimicrobial data but lacks dedicated clinical trials specifically for halitosis.

Wheatgrass juice has a longstanding traditional use for halitosis, attributed to the antibacterial and deodorizing properties of chlorophyll. JPTCP and naturopathic sources document this use. No clinical trial has evaluated wheatgrass for halitosis.