• Chintana Sirichompun D.D.S. (Hons), M.D.Sc. (Orthodontics), Diplomate, Thai Board of Orthodontics
• Suconta Chareonvit D.D.S. (Hons), Ph.D.
• Teesit Teeramongkolgul
• Nattapong Chinsoponsap

Objective To determine the efficiency of water, green tea, or guava juice drinking on reduction of
temporary halitosis after garlic ingestion.

Materials and methods Sixteen subjects (aged 20-22 years) were assigned, after garlic ingestion, to
drink water, green tea, or guava juice. The controls ingested only garlic. Pre-ingestion of the garlic and
at 0, and 30 minutes post-experiment, the concentration of volatile sulfur compounds in oral cavity
were recorded by a gas chromatography. The increased concentration post-experiment were calculated.
To compare the increased concentration between the experimental groups and the controls,
Kruskal-Wallis tests were analyzed at .05 significant level.

Results At 0 minute post-experiment, the increased concentration after garlic ingestion were
significantly reduced in water drinking or guava juice drinking groups (p = .0008 and .0033
respectively). At 30 minutes post-experiment, the increased concentration after garlic ingestion
were significantly reduced in green tea drinking or guava juice drinking groups (p = .0053 and
.0342 respectively).

Conclusion Water, green tea, or guava juice drinking immediately after garlic ingestion, efficiently
reduces temporary halitosis from garlic ingestion.

(CU Dent J. 2011;34:129-140)