Assessment of Antibacterial, Anti-Inflammatory and Antioxidant Effects of Cinnamommum Zeylanicum (Cinnamon) – An In-Vitro Study.
Journal Title: International Journal of Dental Science and Innovative Research (IJDSIR) - Year 2019, Vol 2, Issue 2
Abstract
Background and Objectives: Various phytochemicals-based plant extracts have been utilized in the management of periodontal diseases. Cinnamommum zeylanicum (cinnamon) is one such plant with medicinal property. The aim of this study was to assess the antibacterial, anti-inflammatory and antioxidant activity of cinnamon water extract (CWE) under laboratory condition. Methods: In the present study, the water extract of Cinnamommum zeylanicum bark was assessed for its antibacterial effects against Streptococcus mutans, Streptococcus sanguis, Staphylococcus aureus and porphyromonas gingivalis using agar disc diffusion method and minimum inhibition concentration (MIC). The anti-inflammatory effect was assessed by lipoxygenase inhibition assay and hyaluronidase inhibition assay. The antioxidant effects were assessed by ABTS radical scavenging assay and DPPH antioxidant assay. The statistical analysis was done by Kruskal wallis test for disc diffusion, Independent Student t-test for MIC, Lipoxygenase, Hyaluronidase, ABTS and DPPH assays. Results: The MIC of chlorhexidine showed higher percentage of inhibition of Streptococcus sanguis, Streptococcus mutans, Staphylococcus aureus and Porphyromonas gingivalis bacteria than the water extract of cinnamon bark and the difference found was statistically significant. DPPH assay results revealed that CWE showed lower radical scavenging property as compared to quercetin group with statistically insignificant difference, (P Value -0.20). Lipoxygenase inhibition assay and Hyaluronidase inhibition assay results revealed that the Indomethacin group and Cromolyn group showed higher percentage of inhibition as compared to the CWE and the differences obtained were statistically insignificant, (P Value -0.27,0.09). ABTS assay results revealed that the quercetin group had higher radical scavenging property as compared to CWE with statistically insignificant difference, (P Value -0.75). Conclusion: Cinnamommum zeylanicum (cinnamon) possesess antibacterial, anti-inflammatory and antioxidant property, but less when compared with standards. Further studies with large sample size and under in-vivo condition have to be conducted.
Authors and Affiliations
Dr. Esha Tanwar
Keywords
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