Effects of honey-lemon spray on recurrent aphthous stomatitis comparing to Triamcinolone ointment: a randomized controlled clinical trial

Recurrent aphthous stomatitis (RAS) is recurrent and painful diseases of the oral mucosa that can be very painful and annoying despite their small size. There is no definitive cure for this disease and the usual treatments are mainly based on pain control. The aim of this study was to investigate the effect of honey-lemon spray (mucotin) in the treatment of recurrent aphthous stomatitis. Methods: This study is a randomized controlled clinical trial conducted in 2020 at Zahedan University of Medical Sciences on 46 RAS patients. The participants were randomly assigned to the intervention (mucotin) or control groups (Triamcinolone ointment) equally (23 patients in each group). Patients were evaluated for the severity of pain and ulcer size. Evaluations were performed on days 0, 2, 7 of the treatment using VAS. Data were analyzed using ANOVA statistical test. Results: The inner aspect of the lower lip was the most common site of RAS in the participants (48.8%) and the lowest site went for hard palate (2.4%). Four items including pain, burning sensation, necrosis area, and erythematous area were evaluated in both groups. There was no significant difference in all parameters before the treatment period (day 0). The mean pain score, burning sensation, necrosis, erythematous areas were not different in days 0, 2 and 7 between groups respectively (p=0.849, p=0.105, p=0.917, p=0.442). Conclusion: Honey-lemon spray (Mucotin) and topical corticosteroid have similar effects in RAS treating, So Mucotin can be used as the first line of treatment for RAS lesions. This herbal medicine has no side effects

Effect of Black and Green Tea on Salivary pH: a Double Blinded Cross-Over Study / Efeito do Chá Preto e Verde no pH Salivar: um Estudo Duplo Cego Cross-Ove

Introdução: Alguns produtos à base de plantas podem afetar o pH salivar e a prevenção da cárie dentária. O consumo de chá tem efeitos inibidores sobre algumas bactérias orais. Objetivo: O objetivo deste estudo foi avaliar o efeito dos chás verde e preto sobre o pH salivar. Material e Métodos: neste estudo duplo-cego cruzado, amostras salivares de 50 estudantes saudáveis do sexo masculino da Faculdade de Odontologia de Zahedan, com idades entre 20-22 anos, foram coletadas para avaliação do pH salivar. Todos os voluntários foram solicitados a consumir chá preto comercial no primeiro dia e, em seguida, amostras de saliva foram coletadas antes de beber o chá, imediatamente após beber o chá, 5 e 10 minutos após o consumo do chá. Alternando com o consumo do chá verde, no segundo dia, as amostras de saliva foram coletadas novamente. Em seguida, o pH salivar foi estimado com um medidor de pH digital. Os dados foram analisados por meio de teste t independente e teste t de amostras pareadas. Resultados: O pH salivar médio antes e após o consumo de chá verde foi de 7,15 ± 0,05 e 7,56 ± 0,09, respectivamente, o que apresentou uma diferença notável (p <0,001). Foi de 7,14 ± 0,05 e 7,51 ± 0,10, respectivamente, para o chá preto, com diferença significativa (p <0,0001). O pH salivar médio após o consumo de chá verde foi significativamente maior do que o chá preto (p = 0,006). Conclusão: A ingestão de chá verde e preto levou a um aumento significativo no pH salivar, que foi maior após o consumo de chá verde em comparação com o chá preto. Este estudo sugere os efeitos benéficos de beber chá em fornecer um ambiente alcalino na cavidade oral (AU)

Background: Some herbal products could affect on salivary pH and prevention of dental caries. Tea consumption has inhibition effects on some oral bacteria. Objective: The aim of this study was to evaluate the effect of green and black tea on salivary pH. Material and Methods: In this double blinded cross-over trial, salivary samples of 50 healthy male students of Zahedan Faculty of Dentistry, aged 20-22 years old were collected for evaluation of salivary pH. All volunteers were asked to consume commercially black tea on the first day and then saliva samples were collected before drinking tea and immediately after drinking tea and 5 and 10 minutes after tea consumption. With replacing consumption of green tea, at the second day, saliva samples were collected again. Then the salivary pH was estimated with a digital pH-meter. Data were analyzed through independent t-test and paired samples t-test. Results: Mean salivary pH before and after green tea consumption were 7.15±0.05 and 7.56±0.09, respectively, which showed a remarkable difference (p<0.001). It was 7.14±0.05 and 7.51 ± 0.10, respectively, for black tea, with significant difference (p<0.001). Mean salivary pH after green tea consumption was significantly higher than black tea (p= 0.006). Conclusion:Both green and black tea intake led to a significant rise in salivary pH, which was higher after green tea consumption compared to black tea. This study suggests the beneficial effects of drinking tea in providing an alkaline environment in oral cavity (AU)