According to the World Health Organization, oral cancer is the eleventh most common type of cancer worldwide. It is more common in developing countries and the risk is particularly high among men. Excessive tobacco use and alcohol consumption are known to cause about about 90% of cancers in the oral cavity.
"The mouthwash is a simple supernatant liquid obtained by dissolving in water equal quantities of powdered dried leaves and bark of neem (Azadiracta indica), fruits of amla (Emblica officinalis), yellow myrobalan/haritaki (Terminalia chebula) and beleric myrobalan/bibhitaki (Terminalia bellirica) and dried liquorice (Glycyrrhiza glabra) roots," he adds. All the plants that have been used to make this herbal mouthwash are well documented in Ayurvedic texts with anti-microbial, anti-inflammatory, mucolytic or analgesic properties. Researchers believe that these properties can be extended to relieve the problems associated with oral mucolitis, a painful side-effect of radiation therapy given to oral cancer patients. Moreover, this herbal mouthwash may also combat ulcers and infections. Pillai further states, "The intensity of pain is a major limiting factor in radiotherapy. The mouthwash itself may not have anti-cancer properties, but by reducing toxicity it lowers treatment cost and hospitalization while allowing patients to complete their treatment." To strengthen their claims, a randomized controlled clinical trial of the product was conducted on 148 oral cancer patients. During the trial, about half of the patients were administered the herbal mouthwash four times daily. The rest were put in a control group and were given soda saline mouthwash. They were assessed weekly by a physician for mucositis, pain and use of pain-killers, antibiotics and anti-fungals. The trial reports conclude, "By 22nd day of the treatment, when the radiation is most damaging, patients in the group that used the herbal mouthwash had significantly lower pain and reduced use of analgesics and antibiotics compared to the control group. Over a six-month period, these patients experienced less dryness of mouth, had lower intolerance to spicy food and overall better quality of life."