S Kavishri, Panneer Selvam Suganya, Shanmugam Rajeshkumar, Ramadoss Ramya, Sundar Sandhya, Ramani Pratibha
Oral Biology, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, IND.
Nanobiomedicine Lab, Centre for Global Health Research, Saveetha Dental College and Hospitals, Saveetha Institute of Medical and Technical Sciences, Saveetha University, Chennai, IND.
Cureus. 2024 May 3;16(5):e59613. doi: 10.7759/cureus.59613. eCollection 2024 May.
Dental caries has become a substantial global health burden, and many techniques have been used in dentistry to protect the tooth from decay. is a green cruciferous vegetable with a good source of vitamins C, K and E, which are also effective antibiotics and antioxidants. These characteristics will shield the oral cavity from pathogenic onslaught and can be considered during the formulation of antimicrobial mouthwash, toothpaste, or dental sealants.
extract was prepared by heating and condensing the red and green cabbage. Both extracts were assessed for antimicrobial activity (antibacterial and antifungal activities) and cytotoxicity. After incubation, the zone of inhibition was calculated for antibacterial activity and the number of live nauplii for cytotoxicity. Results: The extract from red cabbage was found to have more effective antibacterial properties than that from green cabbage. The red extract formed the highest zone of inhibition against (20 mm), followed by (15 mm) and (9 mm). In contrast, the green cabbage extract formed the highest inhibition against (12 mm). The cytotoxicity increases with increased concentration, with the highest toxicity at 20 µL for both extracts. Conclusion: The properties of can be utilized in dental products such as toothpaste, mouthwash, and dental sealants due to their antibacterial effects. By incorporating extracts into these products, oral health professionals may soon have additional tools to promote oral hygiene and prevent oral infections, offering a natural and effective alternative to traditional oral care ingredients.
龋齿已成为一项重大的全球健康负担，牙科领域已采用多种技术来保护牙齿免受龋齿侵害。红甘蓝是一种绿色十字花科蔬菜，富含维生素C、K和E，这些也是有效的抗生素和抗氧化剂。这些特性将保护口腔免受病原体侵袭，在抗菌漱口水、牙膏或牙科密封剂的配方中可予以考虑。
通过加热和浓缩红甘蓝和绿甘蓝制备提取物。对两种提取物的抗菌活性（抗菌和抗真菌活性）及细胞毒性进行评估。孵育后，计算抗菌活性的抑菌圈大小及细胞毒性的存活无节幼体数量。
发现红甘蓝提取物的抗菌性能比绿甘蓝提取物更有效。红甘蓝提取物对变形链球菌形成的抑菌圈最大（20毫米），其次是金黄色葡萄球菌（15毫米）和白色念珠菌（9毫米）。相比之下，绿甘蓝提取物对白色念珠菌形成的抑菌圈最大（12毫米）。细胞毒性随浓度增加而增加，两种提取物在20微升时毒性最高。
由于其抗菌作用，红甘蓝的特性可用于牙膏、漱口水和牙科密封剂等牙科产品。通过将红甘蓝提取物纳入这些产品，口腔保健专业人员可能很快会有更多促进口腔卫生和预防口腔感染的工具，为传统口腔护理成分提供天然有效的替代品。
