Comparative evaluation of ginger extract and chlorhexidine on periodontal pathogens: an invitro study.

Brief Background: P. gingivalis, P. intermedia, T. forsythia and A. actinomycetemcomitans are considered to be the most commonly associated pathogens with periodontal disease. Chlorhexidine (CHX) is considered the gold standard for the chemical plaque control along with mechanical therapy. However, CHX has its own disadvantages. There has been a great swing from the drug of antibiotics to the use of remedial plant like ginger. Studies have shown that the existence of oxygenated mono- and sesquiterpenes, phenolic compounds (shogaol, gingerol) is responsible for the antimicrobial activity of ginger, that are lipid-soluble phenol compounds extracted from the ginger root Materials and Methods: The ginger extracts were prepared from fresh ginger. The different concentrations of extract - 1%, 5% and 10% - were used to determine the zone of inhibition by agar disc diffusion method against periodontal pathogens and compared to that of 0.2% chlorhexidine mouthwash. The minimum inhibitory concentration was also determined by serial dilution method. Results: Results of the study showed that the efficacy of all 3 ginger extracts showed comparatively less significant antimicrobial property against the microorganisms as compared to 0.2%chlorhexidine. The minimum inhibitory concentration was also found to be very high, i.e., 100μg/ml. Summary and Conclusions: There is no significant antimicrobial activity of ginger extract as compared to chlorhexidine Key Words: ginger extracts, chlorhexidine, periodontal pathogens, MIC