The fluid that is secreted by the salivary glands is a whole cocktail of proteins, vitamins, micro and macro elements, although most of it, 98-99%, is water. The concentration of iodine, calcium, potassium, strontium in saliva is many times higher than in the blood. Microelements are also present in the salivary fluid: iron, copper, manganese, nickel, lithium, aluminum, sodium, calcium, manganese, zinc, potassium, chromium, silver, bismuth, lead.
Such a rich composition ensures the proper functioning of saliva enzymes, which begin the digestion of food already in the mouth. One of the enzymes, lysozyme, has a significant bactericidal effect - and it is isolated for the preparation of certain drugs.
From ulcers to infections
An experienced doctor can judge the state and work of certain organs by the nature of saliva, as well as identify certain diseases on early stage. Yes, at infectious diseases the slightly alkaline reaction of saliva changes to acidic. With nephritis (inflammation of the kidneys), the amount of nitrogen in the saliva increases, the same thing happens with peptic ulcer stomach and duodenum. For diseases thyroid gland saliva becomes viscous and frothy. The composition of saliva also changes with some tumors, which makes it possible to detect the disease or confirm the diagnosis when clinical picture not yet obvious.
As the body ages, the proportions of the content of micro- and macroelements in saliva are violated, which leads to the deposition of tartar, increasing the likelihood of caries and inflammatory diseases periodontal.
There is a change in the composition of saliva during fasting, as well as with some hormonal imbalances.
So do not be surprised if the doctor prescribes a saliva test for you - you can really learn a lot from it.
Suspicious signs
A qualitative analysis of the salivary fluid is performed in the laboratory using special reagents and instruments. But sometimes changes in saliva are so strong that a person without any examinations may suspect something was wrong. The following signs should alert you.
Discoloration of saliva - in some diseases digestive system it becomes yellowish (the same is observed in heavy smokers, which may signal some kind of internal pathology).
Lack of saliva constant dryness in the mouth and even a burning sensation, as well as thirst - this can be a sign of diabetes, hormonal disruptions, thyroid disease.
Too much copious excretion saliva, not associated with eating tasty food - this indicates a violation, it may be a sign of some tumors or hormonal imbalance.
The bitter taste of saliva is a signal of the pathology of the liver or gallbladder.
With any of these manifestations, it makes sense to consult a doctor to prescribe additional research and identified the exact cause of the violations.
saliva is biological fluid secreted by three pairs of large salivary glands(parotid, submandibular and sublingual) and many minor salivary glands. The secret of the salivary glands is supplemented by blood serum components, intact or destroyed cells of the mucous membranes, immune cells, as well as intact or destroyed microorganisms of the oral cavity. All this defines saliva as a complex mixture of various components. Saliva plays an important role in the formation of acquired dental plaque on the surface of the teeth, and due to the lubricating effect, it is involved in maintaining the integrity of the oral mucosa and upper divisions GIT. Saliva also plays an important role in physicochemical defense, antimicrobial defense, and oral wound healing. Many components of saliva and their interrelationships, including proteins, carbohydrates, lipids, and ions, are finely regulated during exercise. biological functions saliva. Violation of the complex balanced composition of saliva leads to damage to the mucous membrane of the mouth and teeth.
Many changes physical and chemical properties saliva is of diagnostic interest and is used for screening and early diagnosis some local and systemic disorders.
The chemical composition of saliva
Inorganic components of saliva
|
Component |
Saliva produced between meals |
Stimulated |
|
Within 8.0 |
||
|
Bicarbonates |
Within 40-60 mM/l |
|
|
Within 100mM/L |
||
|
Within 70mM/L |
||
Water is the predominant constituent of saliva (~94%). The pH value of saliva at rest is slightly acidic, which varies between pH 5.75 and 7.05, rising to pH 8 with increasing salivary flow rate. In addition, the pH also depends on the concentration of proteins, bicarbonate ions (HCO 3) and phosphate (PO 4 3-), which have a significant buffer capacity. The bicarbonate concentration is ~5-10 mM/L at rest, and may increase to 40-60 mmol/L with stimulation, while the phosphate concentration is ~4-5 mM/L regardless of flow rate. In addition to bicarbonate and phosphate, other ions are present in saliva. In general, a slightly hypotonic saliva osmolarity is maintained. The most important are sodium ions (1-5 mM/l at rest and 100 mM/l with stimulation), chloride (5 mmol/l at rest and up to 70 mM/l with stimulation), potassium (15 mM/l at rest and 30-40 mM/l with stimulation) and calcium (1.0 mM/l at rest and 3-4 mM/l with stimulation). The lower saliva contains ammonium (NH 4 +), bromide, copper, fluoride, iodide, lithium, magnesium, nitrate (NO 3 -), perchlorate (ClO 4 -), thiocyanate (SCN-), etc.
Table 2 - Saliva proteins
|
Proteins secreted by glands |
Whey proteins |
Proteins of immune cells |
Bacterial, unknown and mixed |
|
Alpha amylase |
Albumen |
Myeloperoxidase |
Alpha1 macroglobulin |
|
Blood group proteins |
Alpha antitrypsin |
Calprotectin |
Cysteine peptidase |
|
Cytostatins |
clotting factors |
Cathepsin G |
|
|
epidermal growth factor |
Proteins of the fibrinolytic system |
Defensins |
|
|
Elastase |
Kallikrein |
||
|
Histatin lactoferrin Peroxidase Proteins rich in proline statherin |
Immunoglobulins |
Protease inhibitor Fibronectin Salivary chaperones Hsp70 Streptococcal inhibitor |
saliva enzymes:
- alpha amylase
- maltase
- lingual lipase
- lysozyme
- phosphatase
- carbonic anhydrase
- kallikrein
- RNase
- DNase
- Cysteine peptidase
- Elastase
- Myeloperoxidase
- Proenzymes - blood coagulation factors and fibrinolysis systems
saliva carbohydrates
Saliva contains a significant amount of glycoproteins. In the molecules of some proteins, the carbohydrate part is up to 80% - mucins, but usually - 10-40%. Most important components are amino sugars, galactose, mannose and sialic acids (N-acetylneuraminic acid). The carbohydrate chains of mucins predominantly contain acid sulfates and sialic acid residues; chains with properties of blood group antigens contain approximately equal amounts of 6-deoxygalactose, glucosamine, galactosamine, and galactose. Other common carbohydrate chain ingredients are N-acetylgalactosamine, N-acetylglucosamine, and glucuronic acid. Total carbohydrates contained in saliva is 300-400 pg / ml, of which the amount of sialic acid is usually about 50 pg / ml [up to 100 pg / ml].
Most important function carbohydrates in the composition of proteins - an increase in the viscosity of saliva, the prevention of proteolysis, the prevention of acid precipitation (antigens of blood groups soluble in acid, mucin).
saliva lipids
Saliva contains 10 to 100 µg/ml of lipids. The most common lipids in saliva are glycolipids, neutral lipids (free fatty acids, cholesterol esters, triglycerides and cholesterol), somewhat less phospholipids (phosphatidylethanolamine, phosphatidylcholine, sphingomyelin and phosphatidylserine). Salivary lipids are mainly of glandular origin, but some (such as cholesterol and certain fatty acids) diffuse directly from the serum. The main sources of lipids are secretory vesicles, microsomes, lipid rafts and other plasma lipids and fragments of intracellular membranes of lysed cells and bacteria. Most salivary lipids are protein-bound, especially high-protein glycoproteins. molecular weight(for example, mucin). Salivary lipids may play a role in the formation of plaque, salivary calculus, and dental caries.
Digestion begins in the mouth, where the mechanical and chemical processing of food takes place. Machining consists in grinding food, wetting it with saliva and forming a food lump. Chemical processing occurs due to enzymes contained in saliva.
The ducts of three pairs of large salivary glands flow into the oral cavity: parotid, submandibular, sublingual and many small glands located on the surface of the tongue and in the mucous membrane of the palate and cheeks. The parotid glands and glands located on the lateral surfaces of the tongue are serous (protein). Their secret contains a lot of water, protein and salts. The glands located on the root of the tongue, hard and soft palate, belong to the mucous salivary glands, the secret of which contains a lot of mucin. The submandibular and sublingual glands are mixed.
The composition and properties of saliva
In an adult, 0.5-2 liters of saliva is formed per day. Its pH is 6.8-7.4. Saliva consists of 99% water and 1% solids. The dry residue is represented by inorganic and organic matter. Among inorganic substances - anions of chlorides, bicarbonates, sulfates, phosphates; cations of sodium, potassium, calcium, magnesium, as well as trace elements: iron, copper, nickel, etc. The organic substances of saliva are represented mainly by proteins. Protein mucus mucin sticks together individual food particles and forms a food bolus. The main enzymes in saliva are alpha-amylase ( breaks down starch, glycogen and other polysaccharides to the disaccharide maltose) and maltase ( acts on maltose and breaks it down to glucose).
Other enzymes (hydrolases, oxidoreductases, transferases, proteases, peptidases, acid and alkaline phosphatases) were also found in saliva in small amounts. Also contains protein lysozyme (muramidase), having bactericidal action.
Functions of saliva
Saliva performs the following functions.
Digestive function - it was mentioned above.
excretory function. Some metabolic products, such as urea, uric acid, medicinal substances (quinine, strychnine), as well as substances that have entered the body (salts of mercury, lead, alcohol) can be released in saliva.
protective function. Saliva has a bactericidal effect due to the content of lysozyme. Mucin is able to neutralize acids and alkalis. Saliva contains a large amount of immunoglobulins (IgA), which protects the body from pathogenic microflora. Substances related to the blood coagulation system were found in saliva: blood coagulation factors that provide local hemostasis; substances that prevent blood clotting and have fibrinolytic activity, as well as a substance that stabilizes fibrin. Saliva protects the oral mucosa from drying out.
trophic function. Saliva is a source of calcium, phosphorus, zinc for the formation of tooth enamel.
Salivation regulation
When food enters oral cavity irritation of the mechano-, thermo- and chemoreceptors of the mucous membrane occurs. Excitation from these receptors enters the salivation center in the medulla oblongata. The efferent pathway is represented by parasympathetic and sympathetic fibers. Acetylcholine, which is released during irritation of the parasympathetic fibers that innervate the salivary glands, leads to the separation of a large amount of liquid saliva, which contains many salts and few organic substances. Norepinephrine, released when sympathetic fibers are stimulated, causes the separation of a small amount of thick, viscous saliva, which contains few salts and many organic substances. Adrenaline has the same effect. That. pain stimuli, negative emotions, mental stress inhibit the secretion of saliva. Substance P, on the contrary, stimulates the secretion of saliva.
Salivation is carried out not only with the help of unconditioned, but also conditioned reflexes. The sight and smell of food, the sounds associated with cooking, as well as other stimuli, if they previously coincided with eating, talking and remembering food cause conditioned reflex salivation.
The quality and quantity of separated saliva depends on the characteristics of the diet. For example, when taking water, saliva almost does not separate. Saliva secreted into food substances contains a significant amount of enzymes, it is rich in mucin. When inedible, rejected substances enter the oral cavity, saliva is liquid and plentiful, poor in organic compounds.
Human saliva is 99% water. The remaining one percent contains many substances important for digestion, dental health and control of the growth of microorganisms in the oral cavity.
Blood plasma is used as a base from which the salivary glands extract certain substances. The composition of human saliva is very rich, even with current technologies, scientists have not studied it 100%. To this day, researchers are finding new enzymes and components of saliva.
In the oral cavity, saliva secreted from three large pairs and many small salivary glands is mixed. Saliva is produced constantly, in small quantities. Under physiological conditions, during the day, an adult produces 0.5-2 liters of saliva. Approximately 200-300 ml. released in response to stimuli (for example, while eating lemon). It is worth noting that saliva production slows down during sleep. In each person, the amount of saliva produced at night is individual! During the research, it was possible to establish that the average amount of saliva produced is 10 ml. in an adult.
You can find out what saliva secretion at night and which glands are most actively involved in this process from the table below.
It has been established that the most high level saliva secretion occurs in childhood and gradually decreases until the age of five. It is colorless, with a specific gravity of 1.002 to 1.012. The normal pH of human saliva is 6. The pH level of saliva is affected by the buffers it contains:
- carbohydrate
- phosphate
- proteinaceous
About how much saliva is secreted in a person per day was mentioned above. For example or even comparison, below will be indicated how much saliva is secreted in some animals.
The composition of saliva
Saliva is 99% water. The amount of organic components does not exceed 5 g/l, and inorganic components are found in an amount of about 2.5 g per liter.
saliva organic matter
Proteins are the most big group organic components in saliva. Content total protein in saliva is 2.2 g / l.
- Serum protein: albumin and ɣ-globulins make up 20% of the total protein.
- Glycoproteins: in the saliva of the salivary glands, they make up 35% of the total protein. Their role has not been fully explored.
Blood group substances: in saliva are contained in a concentration of 15 mg per liter. The sublingual gland contains much higher concentrations. - Parotin: hormone, has immunogenic properties.
- Lipids: the concentration in saliva is very low, not exceeding 20 mg per liter.
- Organic substances of saliva of non-protein nature: nitrogen substances, that is, urea (60 - 200 g / l), amino acids (50 mg / l), uric acid(40 mg/l) and creatinine (at 1.5 mg/l).
- Enzymes: mostly lysozyme, which is secreted by the parotid salivary gland and is contained in a concentration of 150 - 250 mg / l, which is about 10% of the total protein. Amylase at a concentration of 1 g / l. Other enzymes - phosphatase, acetylcholinesterase and ribonuclease occur at similar concentrations.
Inorganic components of human saliva
Inorganic substances are represented by the following elements:
- Cations: Na, K, Ca, Mg
- Anions: Cl, F, J, HCO3, CO3, H2PO4, HPO4
- Mental stimuli - for example, the thought of food
- Local irritants - mechanical irritation of the mucous membrane, smell, taste
- Hormonal factors: testosterone, thyroxine and bradykinin stimulate the secretion of saliva. During menopause, suppression of saliva secretion is observed, which provokes.
- Nervous system: the beginning of saliva secretion is associated with excitation in the central nervous system.
Permanent deterioration of salivary secretion is usually rare. The reasons for the decrease in saliva secretion may be a general decrease in the amount of tissue fluid, emotional factors and fever. And the reasons for increased secretion of saliva can be: diseases of the oral cavity, for example, such as cancer of the lips or tongue ulcers, epilepsy, Parkinson's disease or physiological process- pregnancy. The lack of sufficient secretion of saliva provokes an imbalance of the flora in the oral cavity, which can lead to periodontal disease.
Mechanism of saliva secretion
In addition to the main salivary glands, there are many minor salivary glands in the oral cavity. Salivation is a reflex process that begins or intensifies as a result of the activation of appropriate stimuli. The main factor that provokes the secretion of saliva is the irritation of the taste buds of the oral cavity during meals. The state of excitation is transmitted through the sensitive nerve fibers of the branches facial nerve. It is through these branches that the state of excitation reaches the salivary glands and causes salivation. Salivation can begin even before food enters the mouth. The stimuli in this case can be the very sight of food, its smell, or just the thought of food. When eating dry food, the amount of saliva secreted is much greater than when eating liquid food.
Functions of human saliva
- Digestive function of saliva. In the mouth, food is not only processed mechanically, but also chemically. Saliva contains the enzyme amylase (ptyalin), which digests starch in food to maltose, which is further digested to glucose in the duodenum.
- The protective function of saliva. Saliva has antibacterial action. In addition, it wets and mechanically cleans the oral mucosa.
- Mineralizing function of saliva. Our enamel is made up of hard hydroxyapatites - crystals that are made up of calcium, phosphorus and hydroxide ions. In addition, it contains organic molecules. Although the ions are very tightly bound in hydroxyapatite, the crystal will lose this bond in water. To reverse this process, our saliva is naturally rich in calcium and phosphate ions. These elements take up space vacated in the crystal lattice and therefore prevent corrosion of the enamel surface. If our saliva is constantly diluted with water, the concentration of calcium phosphate will be insufficient and tooth enamel will start to crumble. Our teeth must remain healthy and functional for many decades. Here saliva plays its role: its components, primarily mucins, firmly settle on the surface of the crystal and create a protective layer. If the pH level is too alkaline for a long period, the hydroxyapatite grows too fast, leading to tartar formation. Prolonged exposure to acidic solutions (pH< 7) приводит к пористой, тонкой эмали.
human saliva enzymes
The digestive system breaks down nutrients that we eat, turning them into molecules. Cells, tissues and organs use them as fuel for various metabolic functions.
The process of digestion begins the moment food enters the mouth. The mouth and esophagus do not produce any enzymes themselves, but the saliva produced by the salivary glands contains a number of important enzymes. Saliva mixes with food during the act of chewing, acts as a lubricant and starts the process of digestion. Enzymes in saliva begin to break down nutrients and protect you from bacteria.
Saliva amylase molecule
Salivary amylase is a digestive enzyme that acts on starch to break it down into smaller carbohydrate molecules. Starches are long chains that are attached to each other. Amylase breaks bonds along the chain and releases maltose molecules. To experience the action of amylase, just start chewing on a cracker and within a minute you will feel that it has a sweet taste. Salivary amylase functions better in a slightly alkaline environment or at a neutral pH, it cannot act in the acidic environment of the stomach, only in the oral cavity and esophagus! The enzyme is produced in two places: the salivary glands and the pancreas. The type of enzyme produced in the pancreas is called pancreatic amylase, which completes the digestion of carbohydrates in the small intestine.
Saliva lysozyme molecule
Lysozyme is secreted into tears, nasal mucus and saliva. The functions of saliva lysozyme are primarily antibacterial! This is not the enzyme that will help digest food, it will protect you from any harmful bacteria that enter the oral cavity with food. Lysozyme destroys the polysaccharides of the cell walls of many bacteria. After the cell wall has been broken, the bacterium dies, bursting like a water balloon. FROM scientific point of view, cell death is called lysis, so the enzyme that performs the task of destroying bacteria is called lysozyme.
Lingual lipase molecule
Lingual lipase is an enzyme that breaks down fats, specifically triglycerides, into smaller molecules called fatty acids and glycerol. Lingual lipase is found in saliva, but it won't finish its job until it reaches the stomach. A small amount of lipase, called gastric lipase, is produced by cells in the stomach. This enzyme specifically digests milk fat in food. Lingual lipase is a very important enzyme for children because it helps them digest the fats in milk, which makes digestion much easier for their immature digestive system.
Any enzyme that breaks down proteins into their component parts, amino acids, is called a protease, which is general term. The body synthesizes three main proteases: trypsin, chymotrypsin and pepsin. Special cells in the stomach produce the inactive enzyme pepsinogen, which is converted to pepsin when it comes into contact with acidic environment in the stomach. Pepsin breaks certain chemical bonds in proteins called peptides. The human pancreas produces trypsin and chymotrypsin, enzymes that enter small intestine through the pancreatic duct. When partially digested food moves from the stomach to the intestines, trypsin and chymotrypsin produce simple amino acids that are absorbed into the blood.
Other Saliva Enzymes in the Human Body
While amylase, protease, and lipase are the three main enzymes the body uses to digest food, many other specialized enzymes also assist in the process. The cells that line the intestines produce the enzymes maltase, sucrase, and lactase, each capable of converting a specific type of sugar into glucose. Similarly, special cells in the stomach secrete two other enzymes: renin and gelatinase. Renin acts on the protein in milk, converting it into smaller molecules called peptides, which are then completely digested by pepsin.
Saliva is one of the body's most important secrets. If a person is healthy, then every day he produces up to two liters of this fluid, and the process proceeds almost imperceptibly. However, sometimes thick and viscous saliva appears, and “stickiness” is felt. In the morning you can find unpleasant mucus in your mouth white color which foams. What these changes indicate, what causes them and how to get rid of the symptoms - all this is worth talking about in detail.
What is saliva for?
Salivary glands produce a slightly acidic secret in the mouth (usually in daytime the process is more intense - it is produced most of daily allowance, while the hours of night rest are characterized by its slowdown), which performs a complex function. Salivary fluid due to its composition is required in order to:
- disinfect the oral cavity - the likelihood of developing diseases such as periodontal disease or caries is reduced;
- participate in digestion - food moistened with saliva during chewing is better absorbed when it enters the stomach;
- to enjoy food - in order for food to get to the taste buds at the root of the tongue, it must be dissolved in the salivary fluid.
How to determine the degree of viscosity of saliva?
Dear reader!
This article talks about typical ways to solve your questions, but each case is unique! If you want to know how to solve your particular problem - ask your question. It's fast and free!
Most often, a person notes that saliva has become too viscous, based on subjective sensations. It is possible to determine this precisely only in laboratory conditions.
AT normal condition the indicator can vary in the range from 1.5 to 4 cn - measured relative to distilled water.
In the laboratory, this procedure is carried out using special device- viscometer. At home, you can determine how viscous a person's saliva is with a micropipette (1 ml):
- draw 1 ml of water into the pipette, holding it vertically, record the volume of liquid that will flow out in 10 seconds, repeat the experiment three times;
- sum the volume of leaked water and divide it by 3 - you get the average volume of water;
- do a similar procedure with salivary fluid (you need to collect saliva in the morning on an empty stomach);
- sum the volume of leaked water and divide it by 3 - you get the average volume of saliva;
- The ratio of the average volume of water to the average volume of saliva is a measure of how viscous the saliva is.
Causes of very thick saliva in the mouth
At healthy person saliva is a clear, slightly cloudy, odorless liquid that does not cause irritation. Any deviations from the norm act as evidence of dysfunction of any organs or systems. Why does saliva thicken in an adult, foam or even blood comes out of the mouth - the reasons can be different - from banal dehydration to serious pathological conditions.
Xerotomia is one of the most common causes of thick drooling. Accompanied by severe dryness of the mouth, there may be a burning sensation (some patients complain that saliva “bites” the tongue), sometimes there is perspiration and pain in the throat. It appears due to the development of pathologies.
Salivary gland disorders
In the morning, very thick saliva or foamy mucus appears in the mouth and on the lips, which also stings the tongue - often the reason lies in the disruption of the corresponding glands (we recommend reading: why the tongue is red and stings: how to treat?). When a person has a disturbed salivation process, then dryness in the mouth, on the lips and mucus will be constantly present (we recommend reading: dry mouth: causes and remedies). One of the following reasons can lead to this condition:
Cause Description Note Diseases of the salivary glands Increase, become painful. Saliva production is reduced / we are talking about the extinction of this function Mumps, Mikulich's disease, sialostasis Surgical removal The salivary glands may be removed. sialoadenitis, salivary stone disease, benign tumors, cysts cystic fibrosis Pathology affects the glands of external secretion genetic disease scleroderma The connective tissue of the mucous membranes or skin grows. Systemic disease Injury There is a rupture of the ducts or tissues of the gland. May be an indication for surgical removal Retinol deficiency The epithelial tissue grows, the lumen of the ducts of the salivary glands can be clogged Retinol = vitamin A Neoplasms in the oral cavity May affect salivary glands Parotid and submandibular glands Damage to nerve fibers In the head or neck area Due to injury or surgery HIV The function of the glands is inhibited due to the defeat of the virus General depletion of the body Dehydration
Dehydration is the second most common cause of thick saliva. It becomes the result of insufficient fluid intake, too intense sweating. A similar effect gives intoxication of the body. Heavy smokers often face this problem. If a the only symptom- this is thick saliva, then we are talking about dehydration.
Other causes of sticky and stringy saliva
Sticky and viscous salivary fluid of a viscous consistency can be a symptom of a number of pathological and natural conditions of the body. This phenomenon is often encountered by women during pregnancy - due to an imbalance in trace elements, disorders water-salt balance, frequent urination, preeclampsia or hyperhidrosis. Changes in the viscosity of saliva can be provoked by:
Disease Additional symptoms Notes sinusitis chronic thick mucus, bad smell mouth, headaches, fever Post nasal congestion Candidiasis In the mouth or on the lips - mucus, plaque or whitish spots fungal disease Flu/respiratory infection Symptoms of a cold - Autoimmune pathologies Diagnosed by blood tests Sjogren's disease (we recommend reading: what is Sjogren's disease and which doctors treat it?) seasonal allergies Manifested in autumn/spring, rash, sneezing Pollen is often the allergen. Gastroesophageal reflux disease Periodic injections of acid from the stomach into the oral cavity (we recommend reading: why can there be an acid taste in the mouth?) It occurs in those who have undergone surgery on the gastrointestinal tract or who are overweight. Diseases of the endocrine system Often accompanied by thick saliva and dry mouth Any state of hyperglycemia Pathologies of the gastrointestinal tract Saliva is affected hyperacidity or gas formation Gastroenteritis Treatment of diseases of the salivary glands
To draw up an effective treatment strategy, it is important, first of all, to diagnose the primary source of the pathological condition.
If problems are caused by infectious or fungal diseases, inflammatory processes, then the main pathology is treated first, after which they begin to normalize the function of the salivary glands.
The doctor also offers the patient symptomatic treatment:
- mouth moisturizers/artificial saliva (gel or spray);
- medicinal sweets or chewing gums;
- special conditioners;
- chemicals (if saliva is not produced);
- correction of the drinking regime.
Folk ways to help relieve symptoms
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