Antibacterial, Antioxidant, and Anti-inflammatory Evaluation of a Newly Formulated Polyherbal Mouthwash

Abstract

The expanding concerns regarding the safety of health care products used for oral disorders inspire the researcher to find alternatives that being safe and natural for oral care, this property was found it is way in searching the use of herbal products. The aim of the current research to formulate and evaluate herbal mouth was products using different herbs such as chamomile cinnamon, and clove. The prepared formulations were evaluated for physicochemical properties like organoleptic properties as taste and consistency, viscosity, and thermal stability. By agar diffusion procedure, the antibacterial efficacy of herbal mouth formulation was evaluated using an oral pathogen commonly encountered in pathogenesis of dental plaque. While radical scavenging technique was evaluated by using hydrogen peroxide to evaluate antioxidant activity of herbal mouth wash. The anti-inflammatory potential was assessed by the egg albumin denaturation method. The results elaborated that the best herbal mouth formulation has acceptable organoleptic that will satisfy consumer needs. The other properties were within acceptable ranges regarding pH, viscosity, and thermal stability. The antibacterial activity showed concentration-dependent inhibition for bacterial growth. Also, it showed better and significant antioxidant activity. The prepared herbal mouthwash formulation showed a potential regarding establishment of natural alternative for treatment oral health diseases.