Showing 3 results for Garlic
N Moezzi Ghadim, M Taghibakhsh, H Godarzi, N Liravinezhad Hoseini, S Alirezaei,
Volume 3, Issue 2 (4-2018)
Abstract
Background and aim: Reduction of oral pathogens is very important in the healing of oral ulcers and infections. The side effects of chemical drugs have attracted more attention to medicinal plants. The present study assessed the effect of clove, thyme, garlic, and cinnamon ethanolic extracts on the growth of Streptococcus mutans (S. mutans) and Lactobacillus by measuring the inhibition zone diameter.
Materials and methods: In this in-vitro experimental study, suspensions of standard strains of S. mutans (PTCC5027) and Lactobacillus (PTCC1608) were inoculated on Müller-Hinton agar using a sterile swab. 10 g of crushed and dried plants was dissolved in 100 ml of ethanol, and an ethanolic extract was obtained after passing through a filter and evaporation. 10 μl of each extract was poured onto blank discs which were placed on plates containing bacteria. A disc containing the control groups, including 0.2% chlorhexidine and a blank disc, was also placed on the plates. The plates were placed in a jar for 24 hours at 37°C and then the inhibition zone diameter around each disc was measured. Ten replicates were performed for each herbal extract. Data were analyzed by analysis of variance (ANOVA) and post hoc tests.
Results: All four ethanolic herbal extracts were able to inhibit the growth of S. mutans and Lactobacilli. For both bacteria, the largest inhibition zone was observed with chlorhexidine, followed by clove, thyme, garlic, and cinnamon, respectively. There was a significant difference between the inhibition zone diameters formed by the extracts (P<0.01).
Conclusion: Ethanolic extract of clove showed more prominent antibacterial effects than ethanolic extracts of thyme, garlic, and cinnamon.
S Alirezaei, H Godarzi, N Moezi Ghadim, A Maheri,
Volume 4, Issue 4 (10-2019)
Abstract
Background and Aim: Oral hygiene is important against the development of chronic periodontitis. There are concerns about bacterial resistance to antibiotics. The current study aimed to determine the antimicrobial activity of aqueous garlic extract (Allium sativum) against Porphyromonas gingivalis (P. gingivalis).
Materials and Methods: Aqueous garlic extract was prepared, and the inhibitory effect of the extract was tested against P. gingivalis. The minimum inhibitory concentration (MIC) and the minimum bactericidal concentration (MBC) against the control group (0.2% chlorhexidine) were also determined.
Results: Significant differences were observed concerning the MIC (1.21±0.37 µl) and MBC (1.44±0.67 µl) against P. gingivalis between the aqueous garlic extract and control groups (0.29±0.1 µl; P<0.001). There was a significant difference in the inhibitory zone against P. gingivalis between the aqueous garlic extract group (20.1±1.4 mm) and the control group (27.3±1.8 mm); the inhibitory zone was larger in the control group (P<0.000).
Conclusion: The results suggested that although chlorhexidine exhibited better antimicrobial activity against P. gingivalis, the aqueous garlic extract also showed acceptable results. Further research using different extraction methods and concentrations is suggested.
M Shooriabi,
Volume 6, Issue 1 (3-2021)
Abstract
Garlic is present in the diet of most people around the world. Its use as a medicinal plant has been considered since ancient times and has been mentioned in documents obtained from the Egyptians, Greeks, Indians, and ancient Chinese. Garlic is generally known as a plant with antimicrobial, anti-fungal, anti-thrombotic, analgesic, anti-asthmatic, antipyretic, anti-hypertensive, anti-coagulant, antioxidant, and anti-cancer properties; many of these properties have been proven by scientific research. The present study reviews the original articles published between 2000 and 2020, which investigated the role of garlic and its active ingredients in the treatment of oral diseases. The reviewed studies were often preliminary but their results reveal that garlic has potential therapeutic effects on oral diseases. These studies have provided promising results that advocate the addition of this plant or its compounds to dental health products. However, more detailed clinical and preclinical studies (at cellular and molecular levels) are needed to clarify the mechanism of action of garlic and its active ingredients, such as allicin.
