An evaluative comparison of commonly used mouthrinses, essential oils and pomegranate juice against micro-organisms isolated from the dental plaque

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Author: 
Rashmi Ravi Aiyar, Namrata Omprakash Bajaj, Richa Pankaj Mehta, Nirja Mamania and Gabriela Fernandes
Subject Area: 
Health Sciences
Abstract: 

Dental plaque is a structurally- and functionally-organized biofilm that is formed in an ordered way and has a diverse microbial composition that, in health, remains relatively stable over time (microbial homeostasis). The predominant species from diseased sites are different from those found in healthy sites, although the putative pathogens can often be detected in low numbers at normal sites. In dental plaque, there is a shift toward community dominance by acidogenic and acid tolerating species such as Streptococcus mutans and lactobacilli, although other species with relevant traits may be involved. Strategies to control plaque could include inhibition of biofilm initiation by various chemical and natural substances. In this study, various products both natural and commercial were used to evaluate its ability to control plaque formation. Essential oils such as Eugenol, Eucalyptus, Thyme, Peppermint, Cinnamon have been well known since centuries for their anti-microbial, anti-inflammatory properties and have been used to prevent and cure dental plaque formation. Along with traditional use of essential oils, recent trends of commercial mouth rinses such as Listerine, Colgate Plax, Chlorhexidine etc have also been used widely for prevention of dental plaque prevention. The diet we consume also plays a major role in the formation of dental plaque, different kinds of food that we consume daily contribute differently to plaque formation, previous reports suggest that cranberry juice, pomegranate juice have the ability to eradicate dental plaque. Hence in this study, the activity of pomegranate juice was also assessed for inhibition of plaque.

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