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Abstract

EFFECT OF CINNAMON EXTRACT ON GINGIVAL HEALTH: A CLINICO-MICROBIOLOGICAL STUDY

Abhijit Dey*, Vivekananda Marenahally Rangaraju, Harsha Mysore Babu and Shivaprasad Dasappa

ABSTRACT

Background: Plaque being the main etiological factor in gingivitis, it is mandatory to remove plaque from hard and soft tissue surface using mechanical method and chemical method. Cinnamon is a commonly used spice by different cultures around the world for several centuries. Cinnamon extract may act as a good oral hygiene product because of its antimicrobial and anti-inflammatory activity. This study assess the efficacy of cinnamon as mouthwash in treatment of gingivitis. Materials and Methods: An in vitro analysis was done to determine the MIC of cinnamon tested on S. gordonii and S. oralis which was found to be 100mg/ml (10%) concentration and used further for the in vivo study. In this randomized controlled clinical trial, 30 subjects were randomly assigned to two groups with 15 subjects in each group, Group A- Scaling + 10% cinnamon mouthwash and Group B- Scaling + 0.2% Chlorhexidine mouthwash. Clinical parameters like Plaque index (PI), Gingival index (GI), Sulcus Bleeding Index (SBI) and Microbiological parameter like Gram’s staining for quantitative assessment of Gram positive and Gram negative organisms were assessed at baseline and 1 month. Results: On intragroup comparison of clinical parameters, both the groups showed a statistically significant difference from baseline to one month with p<0.001. Intergroup comparison was statistically non-significant for clinical parameters. The microbiological analysis also was found to be statistically significant difference in gram staining in both the groups at 1 month (p<0.001). Conclusion: 10% cinnamon mouthwash is almost equally effective as 0.2% chlorhexidine in treating chronic generalised gingivitis.

Keywords: Gingivitis, Cinnamon Mouthwash, MIC, PI, GI, SBI.


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