Objective: The purpose of this study was to investigate the change in bad breath when resveratrol, catechin, and baicalin were used as the main ingredients. Methods: After using the experimental dentifrice, bad breath odor was measured using a sensory test. A visual analog scale was also used, and the following results were obtained. Results: No significant differences were found between the 4 groups after 1 and 2 weeks (p>0.05); after 4 weeks, the level of bad breath was significantly lower in

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... the experimental and positive control groups compared to the level for the negative control group (p<0.05). The sensory evaluation of halitosis was also significantly lower for the experimental and positive control groups compared to that for the negative control group after 4 weeks (p<0.05). Conclusion: The results of this study confirmed that foamed formulations containing resveratrol, catechin, and baicalin have halitosis reduction effects similar to those of conventional mouthwash solutions.