Aim and objective: To develop experimental mouthwash, cocoa extract added with honey and assessed antiplaque and antimicrobial activities.
Materials and methods: A mouthwash was formulated from aqueous extracts of cocoa and honey. Sixty children aged 9–13 years participated in the study and were equally divided into two groups. Group I children were asked to rinse with 10 mL of cocoa with honey mouthwash and group II with 0.2% of chlorhexidine mouthwash for 21 days. Gingival index (GI), plaque index (PI), Streptococcus mutans (SM), and Lactobacilli (LB) counts were assessed of both groups at baseline, 14th day, and 21st day. Data were subjected to statistical analysis.
Results: Significant decreases in both gingival and plaque indices from baseline to 14th day and further up to 21st day (p < 0.001) were seen in both groups. The microbiological analysis revealed a significant reduction of SM and LB counts in both groups from baseline up to 21st day. However, no statistically significant differences were seen in percentage reductions of SM and LB counts between the two groups. When subjective and objective criteria were assessed, the majority of the children found the experimental mouthwash acceptable in taste and free of side effects.
Conclusion: Cocoa mouthwash with honey demonstrated effective antiplaque, anti-inflammatory, and antimicrobial properties comparable with 0.2% chlorhexidine digluconate.
Clinical significance: Cost-effective and easily available herbs as an adjuvant to oral hygiene maintenance may have a far-reaching effect on the prevention as well as the prevalence of oral diseases. Our study indicated that cocoa with honey mouthwash can be used as a suitable alternative to chlorhexidine mouthwash in children, as an adjunct in their regular oral hygiene maintenance.
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