Is the Flavor Component in Dental Products Therapeutic?

Oral care items are normally dispensed in various flavors. And even though flavoring is considered a marketing strategy to generate more consumers, it is salient to note that the approach does have advantages on dental tissues/organs. Therefore, dental health specialists should strive to amass a collection of product flavors entailing palatable as well as therapeutic attributes.
The flavoring take has so far been featured in quite an enormous number of consumer products including toothpaste, mouthwash, dental floss, breath freshening compounds, and also therapeutics such as restorative materials and dental isolators. Natural flavorings are primarily obtained from edible elements of flora species like grain, fruit, bark, leaf, and root. Other viable sources are seafood, dairies, eggs, poultry, or biochemical/enzymatic processes involving animal/plant raw materials. Furthermore, there are some synthetic flavorings which emulate the above-mentioned classification about chemical properties. The two categories may either be volatile (in that they entail nasal arousal) or non-volatile (catering solely to the tongue’s flavor receptors). The latter division provides gustation depictions like sweetness, sourness or saltiness, impressions responsible for trigeminal sensations such as cooling or burning.
These flavoring agents are essential not only for the oral division but also for the drugs sector as a whole, particularly because they counteract medication with dire distinctive tastes.


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