ROLE OF NATURAL SUBSTANCES AND VITAMIN SUPPLEMENTATION IN TINNITUS PREVENTION AND TREATMENT

Authors

  • Tomáš Slanina
  • Lenka Petrovičová
  • Peter Massányi

DOI:

https://doi.org/10.15414/jmbfs.2016/17.6.3.987-994

Keywords:

Tinnitus, vitamins, antioxidants, bioflavonoids, natural substances

Abstract

The aim of this review is to refer a possibility of using natural substances for treating or reducing the symptoms of tinnitus. Tinnitus is a sensation of sound without an external source. It often manifests as a ringing in the ears, but it may also sound like a buzzing, hissing, whistling or even roaring in the head. Tinnitus is a symptom of an underlying condition. It can be linked to hearing loss, stress, ear damage, blood pressure, tumours and atherosclerosis. Exposure to loud noise is one major cause of tinnitus, since it wears down the delicate hair cells in inner ear that translate sounds into nerve impulses. Potential therapy of tinnitus is a pharmacological treatments. Fortunately, there are many effective natural alternatives to drugs that can bring considerable relief and help cope. The potential form of treatment is vitamins and natural flavonoids therapy. Low levels of melatonin and vitamin B12 in body have a significant correlation with the development of tinnitus. It was reported that melatonin is useful in the treatment of tinnitus, even in cases associated with sleep disturbance. There are relationship between vitamin B12 deficiency and dysfunction of the auditory pathway. Antioxidants are another substances which have a promising effect in the treatments of tinnitus. The constituents of G. biloba are potent scavengers of free radicals and has been prescribed their positive effect on treat of central nervous system disorders and cognitive deficits. Positive antioxidant effects have vitamin C, hesparidin and diosmin also.

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Published

2016-12-01

How to Cite

Slanina, T., Petrovičová, L., & Massányi, P. (2016). ROLE OF NATURAL SUBSTANCES AND VITAMIN SUPPLEMENTATION IN TINNITUS PREVENTION AND TREATMENT. Journal of Microbiology, Biotechnology and Food Sciences, 6(3), 987–994. https://doi.org/10.15414/jmbfs.2016/17.6.3.987-994

Issue

Section

Biotechnology

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