Comparative Study of Ozonated Olive Oil and Extra Virgin Olive Oil Effects on Oral Hygiene

被引：13

作者：

Feier, Ramona ^{[1
]}

Cucui, Radu Mircea Sireteanu ^{[1
]}

Ratiu, Ramona Flavia ^{[1
]}

Baciu, Dana ^{[1
]}

Galea, Carmen ^{[1
]}

Sachelarie, Liliana ^{[2
]}

Nistor, Claudia ^{[1
]}

Cocos, Dorin ^{[1
]}

Hurjui, Loredana Liliana ^{[3
]}

Cernei, Eduard Radu ^{[3
]}

机构：

[1] Univ Targu Mures, Fac Dent Med, Dept Med Disciplines, Targu Mures 540099, Romania

[2] Apollonia Univ, Fac Dent Med, Dept Preclin Disciplines, Iasi 700511, Romania

[3] Grigore T Popa Univ Med & Pharm, Fac Dent Med, Dept Med Disciplines, Iasi 700115, Romania

来源：

APPLIED SCIENCES-BASEL | 2023年 / 13卷 / 05期

关键词：

oil; ozonized; hygiene; dental; OZONE THERAPY; ANTIBACTERIAL; DENTISTRY; EFFICACY;

D O I：

10.3390/app13052831

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

(1) Background: Currently, more and more studies reveal the fact that the use of ozonated oil in dentistry brings visible benefits. The aim of this study was to evaluate the efficacy of ozonated olive oil by evaluating daily index changes (2) Methods: The available products were used in this study: ozonized olive oil (Ozon Relive) and organic cold-pressed extra virgin olive oil. At the start of the study, all mouthwashes are placed in the same type of containers and labeled with numbers from 1 to 20. The recommended dose is one teaspoon of oil, about 6 mL per day. (3) Results: Ozonated oil (Group 1) and olive oil (Group 2) groups showed statistically significant differences to oral indices (p < 0.001 in both). (4) Conclusions: The results suggested that ozonized olive oil can be fully included among the products able to assist in controlling the causative factors of gingivitis while reducing its clinical manifestations.

引用

页数：12

共 50 条

[31] Rapid Identification of Extra Virgin Olive Oil by Spectrometry
Tang C.
Shao S.
Wen Y.
Liang Q.
Dong S.
Science and Technology of Food Industry, 2023, 44 (09) : 309 - 316
[32] Bioactive Compounds and Quality of Extra Virgin Olive Oil
Jimenez-Lopez, Cecilia
Carpena, Maria
Lourenco-Lopes, Catarina
Gallardo-Gomez, Maria
Lorenzo, Jose M.
Barba, Francisco J.
Prieto, Miguel A.
Simal-Gandara, Jesus
FOODS, 2020, 9 (08)
[33] A MODELLING APPROACH TO EXTRA VIRGIN OLIVE OIL EXTRACTION
Daou, Marco
Furferi, Rocco
Recchia, Lucia
Cini, Enrico
JOURNAL OF AGRICULTURAL ENGINEERING, 2007, 38 (04) : 11 - 20
[34] Energy Requirement of Extra Virgin Olive Oil Production
Cappelletti, Giulio Mario
Ioppolo, Giuseppe
Nicoletti, Giuseppe Martino
Russo, Carlo
SUSTAINABILITY, 2014, 6 (08): : 4966 - 4974
[35] Quality and authenticity assessment of extra virgin olive oil
Wang, Selina
Garci-aguirre, David
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 2017, 253
[36] Identification of tetrahydrogeranylgeraniol and dihydrogeranylgeraniol in extra virgin olive oil
Mariani, C.
Cesa, S.
Ingallina, C.
Mannina, L.
GRASAS Y ACEITES, 2018, 69 (03)
[37] SOME NUTRITIONAL BENEFITS OF EXTRA VIRGIN OLIVE OIL
CIAPPELLANO, S
SIMONETTI, P
BRIGHENTI, F
BERMANO, G
TESTOLIN, G
GRASAS Y ACEITES, 1994, 45 (1-2) : 48 - 52
[38] Volatile profiles of extra virgin olive oil, olive pomace oil, soybean oil and palm oil in different heating conditions
Giuffre, A. M.
Capocasale, M.
Macri, R.
Caracciolo, M.
Zappia, C.
Poiana, M.
LWT-FOOD SCIENCE AND TECHNOLOGY, 2020, 117
[39] Unsuccessful Detection of Plant MicroRNAs in Beer, Extra Virgin Olive Oil and Human Plasma After an Acute Ingestion of Extra Virgin Olive Oil
Mico, Victor
Martin, Roberto
Lasuncion, Miguel A.
Ordovas, Jose M.
Daimiel, Lidia
PLANT FOODS FOR HUMAN NUTRITION, 2016, 71 (01) : 102 - 108
[40] Study on the stoichiometry and reaction products of extra virgin olive oil ozonation
Georgiev, V.
Anachkov, M.
Batakliev, T.
Rakovsky, S.
BULGARIAN CHEMICAL COMMUNICATIONS, 2013, 45 : 203 - 207

← 1 2 3 4 5 →