Compositions and methods for alleviating hyposalivation and for providing oral comfort

Abstract

Various compositions and methods are provided to alleviate one or more symptoms associated with hyposalivation and/or xerostomia. Preferred compositions and methods employ one or more plant pulp products and/or a proanthocyanidin at a concentration effective to reduce or eliminate the symptoms. Especially preferred product components are isolated from a fruit and/or seed (e.g., grape, cranberry, blue berry, black berry, etc.), and where a second component is is preferably a freeze-dried pulp from a citrus fruit (e.g., lemon, orange, lime, grapefruit, tangerine, mandarin orange, ugli fruit, etc.) not containing peel or juice therein.