Journal of Periodontal Practice

Comparative Evaluation of Anti-Microbial Efficacy of Cranberry Extract and Chlorhexidine Mouthwash on Periodontal Pathogens: An In-vitro Study

Shivani Dandekar, Neeraj Deshpande, Deepak Dave


BACKGROUND: Chlorhexidine gluconate is considered as the gold standard among various anti-plaque agents. However, many local side effects have
been reported on its long term use. Cranberry (Vaccinium macrocarpon) is rich in polyphenols, including flavonoids and proanthrocyanidins. Insufficient
evidences are available to support antimicrobial property of Cranberry extract mouthwash in context to red, orange and green complexes of periodontal
pathogens and even comparison of same with clinically used and accepted 0.2% Chlorhexidine.
MATERIALS AND METHODS: Sterilised nutrient agar plates were inoculated with suspensions of P. gingivalis, T. forsythia, P. intermedia and A.
actinomycetemcomitans (overnight cultures grown at 37° on nutrient agar). The strains were allowed to grow in strict anaerobic condition. 1, 5, 10 and 15 mg/
ml Cranberry extract, 0.2% Chlorhexidine and distilled water were added into wells. Plates were then again incubated at 37° for 24 hours. Diameter of zones
of inhibition of all the plates was measured using digital vernier callipers. The mean score of zones of inhibition was calculated.
RESULTS: Results of the study showed that all four concentrations of Cranberry extract showed comparatively less significant antimicrobial property against
the microorganisms, compared to 0.2% Chlorhexidine.
CONCLUSION: This study showed that 1, 5, 10 and 15


Cranberry extract, Chlorhexidine, P. gingivalis, T. forsythia, A. actinomycetemcomitans, P. intermedia

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