10 Best Herbal Lozenges For Taste Loss
Herbal lozenges for taste loss are a type of dietary supplement designed to help individuals regain their sense of taste and flavor, often used to treat conditions such as age-related taste loss, Sjogren's syndrome, and chemotherapy-induced taste changes.
The benefits of using herbal lozenges for taste loss include improved flavor perception, enhanced food enjoyment, and increased appetite.
Examples of herbal lozenges used to treat taste loss include Zengest (containing zinc lozenges), Taste-S (made with zinc and iron), TheraBreath (containing zinc, vitamin C, and vitamin E), and Sambucol (with elderberry and zinc), as well as others containing ginger, licorice root, and sage, which help stimulate saliva production, reduce inflammation, and protect the taste buds.
By incorporating these herbal lozenges into their daily routine, individuals can experience a significant improvement in their taste and overall quality of life.
Below there's a list of the 10 best herbal lozenges for taste loss.
- 1. Ginkgo biloba lozenges
- 2. Zingiber officinale lozenges
- 3. Glycyrrhiza glabra lozenges
- 4. Curcuma longa lozenges
- 5. Rosmarinus officinalis lozenges
- 6. Mentha x piperita lozenges
- 7. Echinacea purpurea lozenges
- 8. Cinnamomum verum lozenges
- 9. Thymus vulgaris lozenges
- 10. Salvia officinalis lozenges
1. Ginkgo biloba lozenges
Ginkgo biloba lozenges have been found to be effective in treating the taste loss ailment due to their antioxidant and anti-inflammatory properties.
The bioactive constituents of Ginkgo biloba, such as flavonoids and terpenoids, help to protect the taste buds from damage and promote their regeneration.
These lozenges work by improving blood flow to the taste buds, enhancing the sensitivity of the taste receptors, and reducing inflammation in the mouth and throat.
The benefits of using Ginkgo biloba lozenges to treat taste loss include improved taste sensation, increased appetite, and enhanced overall oral health.
2. Zingiber officinale lozenges
Zingiber officinale lozenges, derived from the ginger plant, offer a natural remedy to address taste loss ailments by stimulating the senses and restoring the sense of taste.
The warming and expectorant properties of these lozenges help to treat taste loss by increasing saliva production and clearing mucus from the throat and mouth.
The bioactive constituents, including gingerols and shogaols, present in Zingiber officinale lozenges, possess anti-inflammatory and antioxidant properties that aid in soothing and healing the mucous membranes, thereby promoting the recovery of taste sensation.
By using Zingiber officinale lozenges, individuals can benefit from a safe and effective treatment option to alleviate taste loss, restore their appetite, and enjoy their food and drinks with renewed flavor and satisfaction.
3. Glycyrrhiza glabra lozenges
Glycyrrhiza glabra lozenges are a traditional herbal preparation used to treat taste loss ailment, also known as ageusia.
The properties of this herbal preparation, which include anti-inflammatory and antioxidant effects, help to alleviate symptoms of taste loss by soothing the mucous membranes and reducing inflammation in the mouth and throat.
The bioactive constituents of Glycyrrhiza glabra, such as glycyrrhizin and flavonoids, have been found to possess mucolytic and expectorant properties, which help to break down mucus and promote the clearance of debris from the mouth and throat.
By using Glycyrrhiza glabra lozenges, individuals can experience benefits such as improved taste perception, reduced inflammation, and enhanced overall oral health, making it a valuable natural remedy for treating taste loss ailment.
4. Curcuma longa lozenges
Curcuma longa lozenges have been traditionally used to treat the taste loss ailment known as ageusia, which is often caused by a decline in the sense of taste due to age or other health conditions.
The bioactive constituents of Curcuma longa, including curcumin, demethoxycurcumin, and bisdemethoxycurcumin, possess potent anti-inflammatory and antioxidant properties that help to protect the taste buds and restore the sense of taste.
These lozenges work by stimulating the taste receptors and improving the overall taste perception, thereby alleviating the symptoms of ageusia.
The benefits of Curcuma longa lozenges in treating taste loss include improved taste perception, enhanced appetite, and overall improvement in the quality of life for individuals suffering from this condition.
5. Rosmarinus officinalis lozenges
Rosmarinus officinalis lozenges are a herbal remedy used to treat the taste loss ailment known as ageusia, which is often caused by a decline in saliva production and a decrease in taste bud sensitivity.
The lozenges contain properties that help to stimulate saliva production and improve taste bud function, making them an effective treatment for this condition.
The bioactive constituents of Rosmarinus officinalis, including carnosic acid, rosmarinic acid, and camphor, have been shown to have anti-inflammatory and antioxidant properties that help to protect the taste buds and promote the regeneration of new taste buds.
By incorporating Rosmarinus officinalis lozenges into their treatment plan, individuals with ageusia may experience a significant improvement in their sense of taste, allowing them to enjoy their favorite foods and flavors once again.
6. Mentha x piperita lozenges
Mentha x piperita lozenges are a herbal preparation used to treat the taste loss ailment known as dysgeusia.
This lozenge contains properties such as antimicrobial and anti-inflammatory effects, which help to soothe the mucous membranes and reduce inflammation in the mouth and throat, thereby alleviating the symptoms of taste loss.
The bioactive constituents of Mentha x piperita lozenges, including menthol and menthone, have been found to have a stimulating effect on the trigeminal nerve, which is responsible for transmitting taste information from the tongue to the brain.
The benefits of using Mentha x piperita lozenges to treat taste loss include improved taste sensation, reduced inflammation, and relief from unpleasant mouth and throat symptoms.
7. Echinacea purpurea lozenges
Echinacea purpurea lozenges have been traditionally used to treat various ailments, including a diminished sense of taste, known as hyposmia.
The herbal preparation's anti-inflammatory and antioxidant properties help to soothe the mucous membranes and reduce inflammation in the oral cavity, which may be contributing to the loss of taste.
The bioactive constituents of Echinacea purpurea, including alkylamides, caffeic acid derivatives, and polysaccharides, have been shown to exhibit immunomodulatory and antioxidant effects, which may help to enhance the sense of taste.
By incorporating Echinacea purpurea lozenges into one's daily routine, individuals may experience a renewed sense of taste and smell, as well as other benefits such as reduced inflammation and improved immune function.
8. Cinnamomum verum lozenges
Cinnamomum verum lozenges have been traditionally used to treat the taste loss ailment, known as ageusia or hypogeusia, which affects an individual's ability to taste flavors and textures.
The properties of these lozenges, particularly their warm, spicy, and aromatic nature, help to stimulate the taste buds and improve taste perception.
The bioactive constituents of Cinnamomum verum, including cinnamaldehyde, cinnamyl acetate, and linalool, are responsible for its therapeutic effects, as they have been shown to increase saliva production, improve blood flow to the taste buds, and stimulate the olfactory system.
By incorporating these lozenges into one's daily routine, individuals can experience improved taste and a reduction in symptoms associated with ageusia or hypogeusia.
9. Thymus vulgaris lozenges
Thymus vulgaris lozenges, derived from the herb thyme, have been traditionally used to treat loss of taste and smell, also known as dysgeusia and hyposmia.
The anti-inflammatory and antimicrobial properties of thyme help to soothe and protect the mucous membranes in the mouth and throat, which are often affected by this ailment.
The bioactive constituents of thyme, including thymol and carvacrol, have been shown to exhibit potent antioxidant and anti-inflammatory activities that help to reduce inflammation and promote healing in the affected areas.
By using Thymus vulgaris lozenges, individuals can benefit from a potential improvement in their sense of taste and smell, as well as a reduction in inflammation and discomfort associated with this condition.
10. Salvia officinalis lozenges
Salvia officinalis lozenges have been traditionally used to treat the taste loss ailment known as hypogeusia, which affects the sense of taste.
The antiseptic and anti-inflammatory properties of Salvia officinalis lozenges help to reduce inflammation in the mouth and throat, promoting a healthy environment for taste buds to function properly.
The bioactive constituents of Salvia officinalis lozenges, including rosmarinic acid, carnosic acid, and camphor, have been shown to possess antioxidant and antimicrobial properties that help to protect taste buds from damage and promote the regeneration of taste receptors.
By using Salvia officinalis lozenges, individuals can benefit from improved taste sensation, reduced symptoms of hypogeusia, and enhanced overall oral health.
FREE
The Ultimate Herb Drying Checklist
How to easily dry herbs, that don't grow mold, and keep their medicinal power for 1+ year.
Enter your best email below to receive your free checklist.
