Effect of cinnamon extracts on streptococci and mutans streptococci, in comparison to chlorhexidine gluconate

Abstract EN

Background : Cinnamon is a powerful herb that none of other plants came close to cinnamon in its medicinal applications.

Due to its -essential oils- scientists define cinnamon as an anti-microbial and anti-inflammatory food.

The aim of the Study : To assess the effect of specific concentrations of cinnamon extracts on viability counts of Streptococci and Mutans streptococci among a number of volunteers in compression to 0.2 % chlorhexidine gluconte and deionized water.

Materials and Methods : Both ultrasonic and oil cinnamon extracts were prepared at concentration 3 % for ultrasonic extract, while for oil extract it was 2.5 % chlorhexidine gluconate was the control positive, deionized water was the control negative.

Stimulated saliva was collected from 20 female dental students' volunteers (21-22 years).

After withdrawal of oral hygiene measures, divided into four groups each group rinse with the mentioned agent for one minute.

The counts of these bacteria, salivary pH and flow rate were recorded at one minute prior to the rinse as a base line, one minute after rinsing, 15 minute, 30 minute and one hour.

Result : Cinnamon extract had a high significant antibacterial activity against Streptococci and Mutans streptococci in the following time points (15 minute, 30 minute and one hour) as it could reduce the viable counts of bacteria, also for both cinnamon extracts the increase in salivary pH and flow rate continue after half an hour and then started to decrease but still higher than the base line value.

Conclusions : Both ultrasonic and oil extracts of cinnamon were effective against Streptococci and Mutan streptococci, increasing the salivary pH and flow rate.