Antimicrobial, Anti-inflammatory activity and Cytotoxicity of mouthwash prepared from Red tea, Cinnamon and Neem Extract - An Invitro Study
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Abstract
The study investigates the cytotoxic, antibacterial, and anti-inflammatory qualities of mouthwash made using extracts of neem, cinnamon, and red tea. Poor oral hygiene is a common cause of dental disorders, including periodontal disease and gingivitis. Herbal medicines offer a potentially effective substitute for traditional treatments in this situation, especially when fighting germs that are resistant to drugs. The mouthwash was made by heating a concoction of neem, cinnamon, and red tea in distilled water, and then diluting it with different ingredients. Using in vitro cytotoxicity, antibacterial, and anti-inflammatory tests, the effectiveness of this herbal preparation was evaluated. When compared to conventional mouthwashes, the time-kill approach, which was used to assess the antimicrobial activity, showed higher rates of microbial mortality and indicated strong bactericidal effects, especially against Candida albicans and Enterococcus faecalis. The produced mouthwash, however, showed comparatively less efficacy against Staphylococcus aureus and Streptococcus mutans. An egg albumin denaturation experiment was used to examine the mouthwash's anti-inflammatory properties. The results indicated that it performed comparably to common anti-inflammatory medications like diclofenac sodium. Furthermore, the brine shrimp lethality assay used for cytotoxicity testing revealed minimal toxicity at lower dosages but minor toxicity at higher values. The mouthwash demonstrated strong antibacterial and anti-inflammatory characteristics while exhibiting low cytotoxicity, indicating its potential as a substitute for traditional chemical mouthwashes in preserving dental health. It is advised to do additional study and clinical trials to improve the formulation and assess long-term efficacy and safety.