Synopsis

Source of validity: Traditional
Rating (out of 5): 2

Green onion (Allium fistulosum) has a long history of use in traditional medicine systems, particularly in East Asia. Traditional Chinese Medicine (TCM) texts sometimes mention green onion as a remedy for various ailments, including issues related to the mouth and throat. The rationale for its use in halitosis (bad breath) is generally attributed to its pungent aroma and the belief that its antimicrobial properties can help cleanse the mouth. However, while green onion is consumed for overall digestive and respiratory health in some folk practices, there is little direct evidence from these traditions specifically targeting halitosis as a primary indication.

From a scientific perspective, there is a lack of rigorous clinical trials or high-quality laboratory studies investigating the direct efficacy of green onion in treating halitosis. Some studies have shown that Allium species (including garlic and onion) contain sulfur compounds with antimicrobial properties, which could theoretically reduce the bacterial load in the oral cavity and thereby diminish bad breath. However, green onions themselves also have a strong odor that can contribute to halitosis, complicating their use in this context.

In summary, the use of green onion for halitosis is primarily justified by traditional practices rather than robust scientific validation. Evidence supporting its effectiveness is weak and largely anecdotal, resulting in a low evidence rating.

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