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

Abstract

ABSTRACT
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.
Keyword: Cinnamon, Streptococci, Mutans streptococci. (J Bagh Coll Dentistry 2011;23(1):141-145).