Background: Garlic () is ubiquitous, small and commonly used spice for processing food. There are many types of garlic and differ in shape, size, color, taste, number of cloves per bulb and storability.
Objectives: To determine and compare the antibacterial activity of soft neck and hard neck species of garlic against cariogenic bacteria ( and .
Materials And Methods: The well diffusion method was used to evaluate the antibacterial activity of garlic against and . After incubation in an appropriate culture medium, diameter of zone of inhibition was measured to assess the antibacterial efficacy of garlic extract. Chlorhexidine mouthwash (ICPA HEALTH PRODUCTS LTD.) was kept as control group. Results were statistically analyzed using Kruskal Wallis test and independent test. Thus, zone of inhibition (in mm) was analyzed using mean of all the readings obtained and the level of significance at <0.05 was considered statistically significant at 5% of level of significance.
Results: Maximum zone of inhibition was found with hard neck garlic extract (24mm) followed by soft neck garlic extract (18mm) and Chlorhexidine (17mm) against and .
Conclusion: Action of garlic against and raises the possibility that it can be used for dental caries and other oral infections possibly.
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| http://dx.doi.org/10.4103/ayu.AYU_193_16 | DOI Listing |
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