The liquid that is secreted by the salivary glands is a whole cocktail of proteins, vitamins, micro- and macroelements, although most of it, 98-99%, is water. The concentration of iodine, calcium, potassium, strontium in saliva is many times higher than in blood. Microelements are also present in salivary fluid: iron, copper, manganese, nickel, lithium, aluminum, sodium, calcium, manganese, zinc, potassium, chromium, silver, bismuth, lead.
Such a rich composition ensures the correct functioning of salivary enzymes, which begin to digest 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, by the nature of saliva, judge the state and work of certain organs, as well as identify certain diseases on early stage... So, for 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 happens with peptic ulcer stomach and duodenum... With diseases thyroid gland saliva becomes viscous and frothy. The composition of saliva also changes in some tumors, which makes it possible to detect a disease or confirm a diagnosis when clinical picture is not yet obvious.
As the body ages in saliva, the proportions of the content of micro- and macroelements are disturbed, which leads to the deposition of tartar, increasing the likelihood of caries and inflammatory diseases periodontium.
There is a change in the composition of saliva during fasting, as well as with some hormonal imbalance.
So don't be surprised if your doctor prescribes a saliva test - you can really learn a lot from it.
Suspicious signs
Qualitative analysis of salivary fluid is performed in the laboratory using special reagents and devices. But sometimes the changes in saliva are so strong that a person, without any examinations, may suspect something was wrong. The following signs should alert you.
Changes in the color of saliva - with some diseases digestive system it becomes yellowish (the same is observed in inveterate smokers, which may signal some kind of internal pathology).
Lack of saliva persistent dryness in the mouth and even a burning sensation, as well as thirst - this can be a sign of diabetes, hormonal disruptions, thyroid diseases.
Too much abundant discharge saliva, not associated with the intake of 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 liver or gallbladder pathology.
For any of these manifestations, it makes sense to consult a doctor so that he prescribes 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 small salivary glands. The secret of the salivary glands is supplemented by the components of the blood serum, intact or destroyed cells of the mucous membranes, immune cells as well as intact or destroyed oral microorganisms. 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 participates in maintaining the integrity of the oral mucosa and upper divisions Gastrointestinal tract. Saliva also plays an important role in physical and chemical protection, antimicrobial protection and wound healing in the oral cavity. Many components of saliva and their interrelationships, including proteins, carbohydrates, lipids, and ions, are finely regulated during performance 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 violations.
The chemical composition of saliva
Inorganic components of saliva
|
Component |
Saliva between meals |
Stimulated |
|
Within 8.0 |
||
|
Bicarbonates |
Within 40-60 mM / l |
|
|
Within 100 mM / L |
||
|
Within 70 mM / 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, with an increase in the flow rate of saliva increases to pH 8. In addition, pH also depends on the concentration of proteins, bicarbonate ions (HCO 3) and phosphate (PO 4 3-), which have a significant buffer capacity. The concentration of bicarbonate is ~ 5-10 mM / L at rest, and can increase to 40-60 mmol / L with stimulation, while the concentration of phosphate is ~ 4-5 mM / L, regardless of the flow rate. In addition to bicarbonate and phosphate, other ions are present in saliva. In general, a slightly hypotonic osmolarity of saliva is maintained. The most important are sodium ions (1-5 mM / L at rest and 100 mM / L when stimulated), chloride (5 mmol / L at rest and up to 70 mM / L when stimulated), potassium (15 mM / L at rest and 30-40 mM / L during stimulation) and calcium (1.0 mM / L at rest and 3-4 mM / L during 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 the glands |
Whey proteins |
Immune cell proteins |
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 |
Fibrinolytic system proteins |
Defensins |
|
|
Elastase |
Kallikrein |
||
|
Histatin Lactoferrin Peroxidase Proline rich proteins 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
A significant amount of glycoproteins is present in saliva. 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 the properties of blood group antigens contain approximately equal amounts of 6-deoxy galactose, glucosamine, galactosamine and galactose. Other common ingredients in carbohydrate chains 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, prevention of proteolysis, prevention of acid precipitation (acid-soluble antigens of blood groups, mucin).
Saliva lipids
Saliva contains 10 to 100 μg / ml lipids. The most common lipids in saliva are glycolipids, neutral lipids (free fatty acids, cholesterol esters, triglycerides and cholesterol), slightly less phospholipids (phosphatidylethanolamine, phosphatidylcholine, sphingomyelin and phosphatidylserine). Salivary lipids are mainly of glandular origin, but some of them (such as cholesterol and some 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 the intracellular membranes of lysed cells and bacteria. Most salivary lipids bind to proteins, especially high glycoproteins molecular weight(for example, mucin). Salivary lipids may play a role in plaque formation, salivary calculi and dental caries.
Digestion begins in the mouth, where food is mechanically and chemically processed. Mechanical processing consists in crushing food, moistening it with saliva and forming a food lump. Chemical treatment 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 (proteinaceous). Their secret contains a lot of water, protein and salts. The glands located at 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
An adult produces 0.5-2 liters of saliva per day. Its pH is 6.8-7.4. Saliva consists of 99% water and 1% dry residue. The dry residue is represented by inorganic and organic matter... Inorganic substances include chloride, bicarbonate, sulfate, phosphate anions; cations of sodium, potassium, calcium, magnesium, as well as microelements: iron, copper, nickel, etc. The organic substances of saliva are mainly represented by proteins. Protein mucous substance mucin sticks together individual food particles and forms a food lump. The main enzymes of saliva are alpha-amylase ( breaks down starch, glycogen and other polysaccharides to maltose disaccharide) and maltase ( acts on maltose and breaks it down to glucose).
In saliva, other enzymes were also found in small amounts (hydrolases, oxidoreductases, transferases, proteases, peptidases, acid and alkaline phosphatases). Also contains a protein substance lysozyme (muramidase), having a bactericidal effect.
Saliva functions
Saliva has 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 the 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 providing 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.
Regulation of salivation
When food enters oral cavity irritation of the mechano-, thermo- and chemoreceptors of the mucous membrane occurs. Excitation from these receptors goes to the center of salivation in the medulla oblongata. The efferent pathway is represented by parasympathetic and sympathetic fibers. Acetylcholine, released during irritation of the parasympathetic fibers innervating 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 irritated, causes a small amount of thick, viscous saliva to be released, which contains little salt and a lot of organic matter. Adrenaline has the same effect. That. painful irritations, negative emotions, mental stress inhibit the secretion of saliva. Substance P, on the other hand, 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, sounds associated with cooking, as well as other stimuli, if they previously coincided with food intake, talking and remembering food cause conditioned reflex salivation.
The quality and quantity of saliva separated depends on the characteristics of the diet. For example, when drinking water, saliva is almost not separated. The saliva released into food contains a significant amount of enzymes, it is rich in mucin. When inedible, rejected substances enter the oral cavity, liquid and abundant saliva is released, poor in organic compounds.
Human saliva is 99% water. The remaining one percent contains many substances important for digestion, dental health and the control of the growth of microorganisms in the oral cavity.
Blood plasma is used as a base from which the salivary glands extract some 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 from three large pairs and many small salivary glands is mixed. Saliva is produced continuously, 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 drinking lemon). It is worth noting that the slowdown in saliva production occurs 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 salivation is 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 influenced by the buffers it contains:
- carbohydrate
- phosphate
- proteinaceous
How much saliva is secreted in a person per day was mentioned above. For example or even comparison, below will indicate how much saliva is secreted in some animals.
Saliva composition
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 large 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 is not fully understood.
Substances of the blood group: in saliva, they are contained in a concentration of 15 mg per liter. In the sublingual gland, they are found in a much higher concentration. - Parotin: a hormone with immunogenic properties.
- Lipids: concentration in saliva is very low, not exceeding 20 mg per liter.
- Organic substances of saliva of a non-protein nature: nitrogen substances, that is, urea (60 - 200 g / l), amino acids (50 mg / l), uric acid(40 mg / l) and creatinine (in 1.5 mg / l).
- Enzymes: mainly 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 arise in 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 irritants - such as the thought of eating
- Local irritants - mechanical irritation of the mucous membrane, smell, taste
- Hormonal factors: testosterone, thyroxine and bradykinin stimulate the secretion of saliva. During menopause, there is a suppression of saliva secretion, which provokes.
- Nervous system: The onset of salivary secretion is associated with arousal in the central nervous system.
Permanent deterioration of salivary secretion is usually rare. The reasons for the decrease in salivary secretion can be a general decrease in the amount of tissue fluid, emotional factors and fever. And the reasons for the increased secretion of saliva can be: diseases of the oral cavity, for example, such as cancer of the lip or ulcers of the tongue, epilepsy, Parkinson's disease, or physiological process- pregnancy. The lack of sufficient secretion of saliva provokes an imbalance in the flora in the oral cavity, which can lead to periodontal disease.
Saliva secretion mechanism
In addition to the main salivary glands, there are many small salivary glands in the mouth. Salivation is a reflex process that begins or intensifies as a result of the triggering of appropriate stimuli. The main factor that provokes the secretion of saliva is irritation of the taste buds of the mouth during a meal. The state of excitement is transmitted through the sensitive nerve fibers of the branches. facial nerve... It is along these branches that the state of arousal reaches the salivary glands and causes salivation. Salivation may begin even before food enters the mouth. The stimuli in this case can be the very sight of the food, its smell, or just the thought of food. When eating dry food, the amount of saliva secreted is significantly 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.
- Protective function of saliva... Saliva possesses antibacterial action... In addition, it moistens and mechanically cleanses the oral mucosa.
- Mineralizing function of saliva... Our enamel is made up of hard hydroxyapatites - crystals made of calcium, phosphorus and hydroxyl ions. In addition, it contains organic molecules... Although the ions are very tightly bound in hydroxyapatite, in water the crystal will lose this bond. To reverse this process, our saliva is naturally saturated with calcium and phosphate ions. These elements take up the space freed up 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 begin to crumble. Our teeth must remain healthy and functional for many decades. Here saliva plays a role: its components, primarily mucins, firmly settle on the surface of the crystal and create a protective layer. If the pH is too alkaline for an extended period, hydroxyapatite builds up too quickly, 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 digestion process begins the moment food enters the mouth. The mouth and esophagus themselves do not produce any enzymes, but the saliva produced in the salivary glands contains a number of important enzymes. Saliva mixes with food during the act of chewing, acts as a lubricant and begins the digestion process. Enzymes in saliva begin to break down nutrients and protect you from bacteria.
Saliva amylase molecule
Saliva 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, all you have to do is gnaw on the cracker and in a minute you will feel that it has a sweet taste. The functions of salivary amylase are better performed 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. A 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 an enzyme that will help digest food, it will protect you from any harmful bacteria that enter the mouth with food. Lysozyme breaks down polysaccharides in the cell walls of many bacteria. After the cell wall has been broken, the bacterium dies, bursting like a ball of water. WITH scientific point vision, cell death is called lysis, so the enzyme that performs the task of killing bacteria is called lysozyme.
Lingual lipase molecule
Lingual lipase is an enzyme that breaks down fats, in particular triglycerides, into smaller molecules called fatty acids and glycerol. Lingual lipase is found in saliva, but it doesn't complete its work 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 babies 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 constituent parts, amino acids, is called a protease, which is general term... Three main proteases are synthesized in the body: trypsin, chymotrypsin and pepsin. Special cells in the stomach produce an inactive enzyme called pepsinogen, which is converted to pepsin when it comes in 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 travels from the stomach to the intestines, trypsin and chymotrypsin produce simple amino acids that are absorbed into the bloodstream.
Other salivary enzymes in the human body
Although amylase, protease, and lipase are the three main enzymes that the body uses to digest food, many other specialized enzymes aid in this process as well. The cells that line the intestines produce enzymes, maltase, sucrase, and lactase, each capable of converting a specific type of sugar into glucose. Likewise, 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 most important secrets of the body. If a person is healthy, then every day he produces up to two liters of this liquid, and the process is almost imperceptible. However, sometimes thick and viscous saliva appears, "stickiness" is felt. Unpleasant mucus can be found in the mouth in the morning. white that foams. What such changes indicate, what causes them, and how to get rid of symptoms - all this is worth talking about in detail.
What is saliva for?
Salivary glands a slightly acidic secretion is produced in the mouth (usually in daytime the process is more intensive - it is produced most of daily allowance, while the hours of night rest are characterized by its slowing down), 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;
- enjoy food - in order for food to reach the taste buds at the root of the tongue, it must be dissolved in salivary fluid.
How to determine the degree of viscosity of saliva?
Dear reader!
This article tells about typical ways of solving 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.
V normal condition the indicator can fluctuate in the range from 1.5 to 4 cn - measured relative to distilled water.
In laboratory conditions, for this procedure, special device- viscometer. At home, you can determine how viscous a person's saliva is using a micropipette (1 ml):
- draw 1 ml of water into a pipette, holding it vertically, record the volume of liquid that will flow out in 10 seconds, repeat the experiment three times;
- sum up 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 up 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 an indicator of how viscous the saliva is.
Reasons that the saliva in the mouth is very thick
Have 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 an adult's saliva thickens, foam or even blood comes out of the mouth - the reasons can be different - from banal dehydration to serious pathological conditions.
Xerotomy is one of the most common causes of thick drooling. It is accompanied by severe dryness of the oral cavity, there may be a burning sensation (some patients complain that saliva "pinches" the tongue), sometimes tickling and pain in the throat. It appears due to the development of pathologies.
Disorders of the salivary glands
In the morning, very thick saliva or frothy mucus appears in the mouth and lips, which also stings the tongue - often the reason lies in the malfunction of the corresponding glands (we recommend reading: why is the tongue red and stinging: how to treat it?). When a person has an impaired salivation process, then dry mouth, lips and mucus will be present constantly (we recommend reading: dry mouth: causes and remedies). One of the following reasons can lead to this state:
Cause Description Note Diseases of the salivary glands They increase, become painful. Saliva production decreases / we are talking about the extinction of this function Mumps, Mikulich's disease, sialostasis Surgical removal The salivary glands can 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 Epithelial tissue grows, the lumens of the salivary glands can be blocked Retinol = vitamin A Oral neoplasms 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 of the body
Dehydration is the second most common cause of thick saliva. It becomes a consequence of insufficient fluid intake, too intense sweating. The intoxication of the body gives a similar effect. Heavy smokers often face this problem. If the only symptom- this is thick saliva, then we are talking about dehydration.
Other Causes of Sticky, Gooey 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 imbalance of trace elements, violation water-salt balance, frequent urination, gestosis or hyperhidrosis. Changes in saliva viscosity can be triggered by:
Disease Additional symptoms Notes (edit) Chronic sinusitis Thick phlegm bad smell out of the mouth, headaches, fever Post nasal leakage Candidiasis In the mouth or lips - mucus, plaque, or whitish spots Fungal disease Influenza / Respiratory Infection Cold symptoms - Autoimmune pathologies Diagnosed by blood tests Sjogren's disease (we recommend reading: What is Sjogren's disease and which doctors treat it?) Seasonal allergies Appears in autumn / spring, rash, sneezing Pollen is often an 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?) Occurs in those who have undergone surgery on the gastrointestinal tract or are overweight. Diseases of the endocrine system Often accompanied by thick saliva and dry mouth Any condition of hyperglycemia Gastrointestinal pathologies Saliva is affected increased acidity or gassing 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 the problems are caused by infectious or fungal diseases, inflammatory processes, then, first of all, the main pathology is treated, after which they begin to normalize the function of the salivary glands.
The doctor also offers the patient symptomatic treatment:
- Oral moisturizers / artificial saliva (gel or spray);
- medicated candy or chewing gum;
- special rinses;
- chemicals (if saliva is not produced);
- correction of the drinking regime.
Folk ways to help relieve symptoms
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