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ORIGINAL ARTICLE
Year : 2018  |  Volume : 5  |  Issue : 1  |  Page : 5-7

Evaluation of antimicrobial activity of Allium sativum (Garlic) in vitro: A spilot study


Department of Periodontics, Vivekanandha Dental College for Women, Tiruchengode, Tamil Nadu, India

Correspondence Address:
Pavithra Thiruppathi
10 B West Street, Near Kanchivanam Temple, Melur, Madurai - 625 106, Tamil Nadu
India
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Source of Support: None, Conflict of Interest: None


DOI: 10.4103/jiadsr.jiadsr_28_17

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Background: Dental calculus and its microbial activity are considered as major causative factors for progression of inflammatory disease of the periodontium. To prevent the microbial activity of oral cavity, various chemical agents have been practiced, the long-term usage of which results in adverse reactions. To minimize its adverse side effects, treatment modalities have been changing toward herbal medications. Therefore, with minimal side effects, effectiveness of Allium sativum (garlic) against dental calculus formation is considered as vital. The aim of the study is to analyze the antimicrobial activity of garlic using calculus samples. Materials and Methods: Dental calculus samples were cultured using brain–heart infusion reagent. For antibiotic assay, Kirby–Bauer antimicrobial susceptibility procedure was carried. Freshly prepared aqueous garlic extract (AGE) and chlorhexidine were kept in cultured agar plate, and after 24 h, incubation inhibition zones were calculated. Results: Greater inhibition zones were seen around AGE compared to chlorhexidine. Conclusion: Study shows definite antimicrobial activity of A. sativum.


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