Product Comparison

Product Comparison

Functions of the ingredients in your toothpaste

Detergents
They assist in lifting debris and dissolving salivary glyco proteins that are attached to the tooth structure, restorative materials and prevent re-deposition until expectoration.

Irritation Potential
Most common test is the Draize test. The Tissue Toxicity test (tissue & red blood cells) is now used to quantify the damage to the cell wall. SLS (Sodium Lauryl Sulphate) penetrates all cellular tissues and remains for several days. It has been linked to numerous oral maladies. While Sodium Sarcosine is a detergent, its inclusion in formulations has minimal effect as the chart below indicates by the very low kill rate of the red blood cell. SLS formulations kill between 85 to 100% of red blood cells. SLS formulations should never be used by people that have a low saliva flow, (Immune deficient, cancer, AID’s, diabetics) as tissue irritation is wide spread.

Anti-Bacterial Protection
They function to control the proliferation of harmful bacteria that are the source of cavities and gingivitis. Most commonly used is the peroxide, Triclosan, and Cetylpyridinium Chloride (CPC). CPC is anionic and will bond to the positively charged tooth.

Anti-Microbial Efficacy
Your immune deficient patients need to have on going protection as well as the every day user. The anti-bacterial residual barrier must last hours not just minutes. Most oral therapeutics OTC have NO residual barrier.

pH Measurements
Re-mineralization with fluoride ( Fluoride that attaches to tooth structure) occurs best in a slightly acidic environment. Low pH’s 3-5 will etch composite fillings (Not Good). Re-mineralization at pHs above 7 is in doubt and may be easily removed. Oral Defense Toothpaste has a pH of 6-6.2

Enzyme Inhibitors
There are certain ingredients in some formulations that carry a negative charge. When this comes into contact with a positive charged tooth it will bind to tooth and restorative materials attached to it for a period of time until it is dislodged. Enzymes are essential in every chemical reaction. Enzymes are necessary for the conversion of starches, and simple sugars to lactic and pyruvic acid.