Dabur Red Toothpaste Charcoal Mint
Lab tested
No
Harmful ingredients
6
Yes
Formalin
None
Sodium Lauryl Sulfate
Effective cleaning agent, strong foaming and emulsifying properties
Propylparaben
Antimicrobial preservation, extends shelf life
Methylparaben
Prevents microbial growth, extends shelf life
Red Ochre
Natural pigment, stable colorant, low toxicity when used externally
Karpura (Camphor)
Topical analgesic, antimicrobial properties, anti-inflammatory, aromatic benefits
Flavour Containing Clove
Antimicrobial properties, antioxidant effects, aromatic enhancement in foods
Hydrated Silica
Effective mild abrasive for stain removal, anti-caking agent, chemically stable and non-toxic at typical use concentrations
Ginger (Zingiber officinale [root])
Flavoring agent, antioxidant properties, commonly used in culinary applications
Mint
Flavoring agent, mild antimicrobial properties, soothing aroma
Clove Oil
Antimicrobial properties, antioxidant effects, anti-inflammatory activity, dental pain relief
Calcium Carbonate
Calcium source, supports bone health, antacid properties
Sorbitol
Lower caloric content than sugar, sugar substitute for diabetics, humectant properties
Water
Essential for hydration, universal solvent, critical for biological functions
Piper Longum
Anti-inflammatory, antioxidant, digestive aid, potential bioactive compound source
Zanthoxylum alatum
Antimicrobial, anti-inflammatory, antioxidant properties, traditional use in digestive aid
Sodium Silicate
Alkalinity provides effective cleaning and grease removal, corrosion inhibition, water softening aid, inexpensive and stable
Sodium Saccharin
Calorie-free sweetener, useful for sugar reduction in foods and beverages
Pudina Satva
Digestive aid, antimicrobial properties, cooling effect, potential antioxidant activity
Piper Nigrum L.
Enhances nutrient absorption, antioxidant, anti-inflammatory, may improve digestion
See product ratings, lab test results, and expert analysis of water quality and filtration systems.
GET IT ON
Google Play
Download on the
App Store
